Our News

Stay informed about our latest news, innovations and commitments. Discover what happens behind the scenes at the Nouryla group and its brands.

May 20, 20269 min read

Fresh Sous-Vide Fries vs Frozen Fries: Full Comparison

Fresh sous-vide vs frozen fries: taste, texture, yield, real cost and shelf life compared for foodservice. The Kroustis angle: fresh, never frozen.

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May 12, 20269 min read

Fresh Fries Supplier: A Restaurant Buying Guide

Buying guide: the 7 criteria for choosing a fresh fries supplier for your restaurant (never-frozen freshness, cut, shelf life, next-day delivery, traceability).

May 5, 20269 min read

The Smash Burger Trend in France and the Ideal Bun

The smash burger is booming in France: discover why the soft Potatoes Bun holds up under pressure and makes the perfect premium combo with a fresh fry.

April 26, 20268 min read

Brioche Burger Buns: How to Choose for Foodservice

Weight, size, seeds, sauce resistance, brioche or classic: the complete guide to choosing burger buns for foodservice, featuring the Noblépis range.

April 18, 20269 min read

How to Cook Fresh Fries in a Restaurant: Complete Guide

The double frying of fresh fries explained: blanch at 150 °C, colour at 175-180 °C, plus oil management, yield and the mistakes to avoid in your restaurant.

April 10, 20269 min read

Best Potato Varieties for Fries: The Complete Guide

Bintje, Agria, Innovator, Markies, Fontane: discover the ideal potato varieties for fries, their technical criteria and Kroustis' local HVE sourcing.

April 2, 20269 min read

From Wheat to Flour in France: The Milling Chain

French soft wheat chain, milling, flour types T45/T55/T65, W strength and gluten: how this know-how shapes the brioche crumb of 100% French Noblépis buns.

March 25, 20269 min read

Par-baked/Frozen vs Ultra-fresh Bread in Foodservice

Par-baked/frozen vs ultra-fresh bread in foodservice: process, storage, eating quality and just-in-time. An honest comparison with the Noblépis 3-day shelf life.

March 20, 20264 min read

Vision: a future Hygiene & Beauty Pole under exploration

The Hygiene & Beauty Pole is a future initiative, currently under reflection. Nouryla does not yet market any products in this segment. An overview of the open questions we are asking ourselves before any potential launch.

March 15, 20269 min read

France's Potato Industry: A Guide for Foodservice

France, Europe's top potato producer: the Hauts-de-France basin, starch vs fresh market, HVE, and why local sourcing matters for foodservice.

March 5, 20266 min read

Fresh logistics: ensuring freshness all the way to the point of sale

5 PM cut-off, dawn D+1 delivery, internal fleet of 5 vehicles <3,5 t in Île-de-France, national STEF partnership. A vacuum-packed fresh logistics designed for short shelf life, in a 2-4°C buffer cold room.

February 28, 20269 min read

Food Cold Chain in B2B: A Complete Process Guide

Principles of the positive cold chain (0-4°C), its links, breaks and refrigerated transport: the complete B2B guide, illustrated by Nouryla's logistics.

February 18, 20269 min read

Traceability and Food Safety in Foodservice

Lot, HACCP, big bag with unique ID, fries delivery note = exact potato lot, liquid eggs, ISO 22000 in progress: how Nouryla traceability protects the restaurateur.

February 14, 20268 min read

Our CSR approach: acting for a sustainable future

Environment, social, governance: discover the three pillars of our CSR policy and the concrete actions we deploy to build a responsible industrial model.

February 8, 20269 min read

CSR and Short Supply Chains in Food Manufacturing

CSR and short supply chains in food manufacturing: sourcing within 250 km, HVE, French origin, water recycling and optimized routes. Concrete action, not greenwashing.

January 28, 20267 min read

Quality and traceability: the pillars of our commitment

Strictly applied HACCP, HVE for potatoes, ISO 9001/14001/22000 trajectory, CorLink ERP: discover the downstream traceability chain from the potato big bag to the customer delivery slip.

January 22, 20269 min read

Natural Cosmetics: Clean Beauty & Traceability Trends

Clean beauty, naturalness, made in France, traceability: a breakdown of natural cosmetics trends and Nouryla's exploratory Hygiene & Beauty Division vision.

December 12, 20256 min read

From potato to vacuum-packed fresh fries: our manufacturing process

Step into the behind-the-scenes of Kroustis production. HVE sourcing <250 km from Paris, 11x11 caliber, 70% with skin, vacuum-packed in 10 kg bags, 7-day shelf life: discover our 7 transformation stages at 3,5 t/h, with no freezing.

October 15, 20257 min read

The art of industrial bakery: tradition and innovation

How Noblépis carries on the baker's craft in just-in-time mode: ultra-fresh brioche breads never frozen, 3-day shelf life, 8000 pieces per day, 6 bakers, Grands Moulins de Paris flour and 100% French origin.

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Discover our latest news, innovations and commitments. Contact us to learn more about the Nouryla group.