Corman

L’innovation Elle est au cœur de notre vocation

Pionnier dans l’âme, Corman a lancé les innovations qui ont révolutionné l’univers du beurre : la Matière Grasse Laitière Anhydre, le Beurre en plaque pour les artisans, le Beurre frigotartinable, le Beurre réduit en cholestérol alimentaire et sa dernière innovation en date : le premier beurre liquide sous la marque Carlsbourg.

R&D

Milk fat knowledge Improve state of the art knowledge on milk fat
New products Innovate and create the products that will shape future markets
Tailor-made Develop unique, tailor-made solutions that perfectly match our clients’ needs and expectations
Technical assistance Assist our clients with the industrial implementation of our solutions and ingredients

For 50 years, Corman has consistently and permanently invested in research and development, focusing exclusively on butter, cream and milk fat. This unique effort worldwide enables us to be the technological leader in milk fat and to foster the innovation that brings life to our categories.

Our R&D work focuses on 4 missions:

  • › Milk fat knowledge
  • › New products
  • › Tailor-made
  • › Technical assistance

Award-winning innovation

Chosen examples of our prize & award winning innovation:

Beurre Liquide

Beurre Liquide

The first liquid browned butter, ready to use as soon as it is taken out of refrigeration.

Beurre Liquide

Balade Vital

Butter specialty to maintain a normal cholesterol level

Balade clean label cream

Balade clean label cream

The only light cream without additives. 100% flavourful with unmatched smoothness.

Beurre des chefs

Beurre des chefs

The first ready-to-use clarified butter.

Butter Sign

Butter Sign

The taste of butter captured in a natural flavor