Date: 2011 Funds: EAFRD Amount of co-financing UE: 79 623 € Franche-Comté


Themes: The European next door ; Agriculture and Fisheries ; Aid to businesses
Beneficiary: Biodeal SARL (limited liability) company

image France avec Franche-Comté en surbrillance

Created in 2000 by Adnan Jaoui and Didier Gérentes under the name Lactabio, the Biodéal Company proposes French, quality organic dairy produce. In 2011, Biodéal took over the Roussey cheese maker located in Selles with a view to making its own organic dairy produce based on cow's, ewe's and goat's milk in the Franche-Comté region. Since then, the company has been selling soft, mould-ripened and washed rind cheeses under the brand R’bio (brie, camembert, munster, etc.), as well as fresh produce (yoghurts, fromage frais) under the brand Vilactée.

In 2013, Biodéal merged with the Val Fleury Cooperative, the only  artisan fruitière farm (i.e. a farm which produces milk and processes it into cheese in regions such as the Doubs, Jura, Savoie or Swiss Alps) in the Haute-Saône departments where cooked and uncooked pressed cheeses are produced (emmental, French gruyère IGP label or Protected Geographical Indication, etc.).

This project helped:

  • support organic farming and producer-to-consumer channels by making the processing of organic milk into fresh dairy produce and cheese more sustainable;
  • develop Biodéal's different markets within the European organic network, outside the production area of the 'protected designation of origin';
  • harmonise the different brands of the group and improve the profitability of the Roussey site (notably by maintaining employment).

The acquisition of the Roussey cheese maker means that Biodéal now controls all the stages of the manufacturing process of a cheese product: development, production, logistics, marketing and communication.

From a structural and internal business perspective, the development of a new fresh product activity was key to the profitability of the Roussey site.

Locally, the takeover of the cheese maker helped preserve economic activity in a rural area via the associated organic milk collection. This project is consistent with the desired development of the French organic dairy sector, as illustrated by the agreements signed with high-profile partners upstream and downstream of the industry such as Biolait and Biocoop.

From an ethical perspective, Biodéal's philosophy is to provide consumers with quality dairy produce from organic farming respectful of nature (100% organic research, attention to packaging), life and human beings. In keeping with this environmentally friendly approach, Biodéal sources its raw materials as close as possible to the processing location. They make commitments to producer associations to ensure that farmers receive fair compensation. This involvement contributes to the sustainable operation of farms while facilitating the transition towards organic farming.

Biodéal also uses fair trade ingredients (North/South) whenever possible and are committed to a socially inclusive approach (North/North).

The European Agricultural Fund for Rural Development (EAFRD) contributed €80,000 to the project, out of a total cost of approximately €1 million. European funding enabled the Biodéal Company to invest in and develop their project, in particular by acquiring the equipment necessary for the production of organic cheese (cheese press, air treatment equipment, etc.).

Biodéal is currently one of France's top three organic dairy production companies (with a turnover of nearly €9 million and 21 staff). They process 9 million litres of milk (six million in the Haute-Saône department), thereby promoting milk from the region. Taking over the Roussey cheese maker gave them the opportunity to develop 25 new products and increase their cheese production by 30%.

This is an exemplary project in many respects as it is driven by strong societal expectations in terms of nutrition, health and environmental protection.

Additional information

  • Duration:
  • Total cost: 1 004 634 €
  • Key numbers
    • 30% increase in organic cheese production
    • Development of 25 new products