Sapin Label Rouge

The “Label Rouge” is a national sign that designates products that, due to their production or manufacturing conditions, have a higher level of quality than the PCC (Comparison Current Products).

This month on the PPA blog, we will look in details on what the “Label Rouge” is and how it digs in Les Petits Plats d’Arthur.

What is the “Label Rouge”?

The “Label Rouge” has been assigned to foodstuffs as well as non-food and untransformed agricultural products (such as the Christmas tree) by the “Institut National de l’Origine et de la Qualité” (INAO) since 1960.

The awarding of the label on a product has nothing to do with its geographical origin (even outside the European Union) but concerns the conditions of production, the image of the product and the elements of presentation. The label also takes into account the conditions of slaughter, cutting and freezing (if necessary) of the meat.

The label is based on three key documents which are :

  • The specifications which must precisely establish the characteristics of the product, the stages of production and the criteria for labeling by an ODG (Defense and Management Organization).
  • The Superior Quality evaluation file, which is a report of the sensory and organoleptic (taste) analyses of the products before the Label is awarded. It is regularly updated by an ODG.
  • The control plan that summarizes the two previous documents.
The logo that can be found on the back of the products that are labeled.

Finally, to recognize a labeled product, just look at its packaging. The “Label Rouge” logo (which is owned by the Ministry of Agriculture and Food) is visible on it, as well as the registration number and the certified characteristics chosen.

A sign of high quality

Obtaining the label is not definitive. Companies must follow to the letter a set of specifications which is regularly controlled by COFRAC (Comité Français d’Accréditation). The products are also regularly analyzed through organoleptic tests.

Labeled products can also benefit from a protected geographical indication or a guaranteed traditional speciality. However, it is not possible to combine it with an appellation of origin such as AOC or AOP.

More and more companies are trying to demonstrate the quality of their products through the Label Rouge, which is the most widely used label. In 2018, it gathers 434 approved specifications (One product = One specification) and represents a turnover of 1.5 billion euros.

In summary

The “Label Rouge” is a way for the consumer to make sure that what he or she consumes is produced in good conditions. However, it does not make it possible to know the origin of the said product.

Throughout its life, it will be submitted to tests and controls of the specifications to determine if it is still a product that can be labeled.

Label Rouge and PPA

As far as Les Petits Plats d’Arthur is concerned, we use products from France for our meats in the ready-prepared dishes “Chicken with champagne”, “Duck with apples and chestnut honey”, “Pork cheek with lentils” ect… This allows us to guarantee you a “Label Rouge” meat but also “Made In France“. 🇫🇷

However, our dishes are not only based on meat and we offer a range of vegetarian and vegan products, also based on Label Rouge products.

Because eating healthy, gourmet and Label Rouge products is possible for everyone and everywhere! 😉

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