History

Les vergers Boiron, the story of a family and… fruit.


In the beginnings of Les vergers Boiron, there was a passion for fruit. The Boiron family, originally from the Ardèche region of France, started a fruit trading company. A few years later, business took off and the Boiron Frères company rapidly developed. It followed the move from Les Halles in Paris to the Rungis market in 1969.
Pierre Boiron, the founder's son, then launched a major innovation. Dessert and pastry chefs were looking for practical and consistent use of products all year round. The CEO of Les vergers Boiron then created a fruit processing activity - heat-treated specifically to each fruit, then deep frozen - which is the best technique, even today, to keep flavor, texture and freshness of the fruit intact. Professionals enthusiastically welcomed these ready-to-use fruit puree. To satisfy their needs and set themselves apart from competitors arriving on this new market, Pierre Boiron developed new fruit references - red fruit, exotic fruit - as well as innovative packaging such as the thermo-formed tray or bottle with pourer.


In 2005, Alain Boiron, Pierre's son, took over at Les vergers Boiron.
In 2010, all the activities moved to an ultra-modern site in Valence, Drôme. It was almost a return to their roots. Expansion continues: Les vergers Boiron will market 15,000 tons of frozen fruit and vegetables this year worldwide.

45 Years of Innovation

The history of Les vergers Boiron is marked by several technical breakthroughs and a whole series of launches of new references. As you can see, the pace has quickened in recent years:

1970

1970-purée first

Pierre Boiron marketed the first frozen fruit purees, a revolution in the dessert sector.

1985

1985 - new tray

Packaging in trays and frozen coulis appeared. A real success.

1997

1997 - new tray

Launch of "gourmet purees", subtle mixtures of several fruit.

2002

2002 - new tray

New thermo-formed, ultra-efficient trays.

2003

2003 - concentrated preparations

Concentrated preparations joined the product line.

2005

2005-new bottles

New bottles with pourers gave unrivalled practicality to the coulis.

2006

2006 - cerification ISO 14001

The environmental certification ISO 14001 completed the certification ISO 9001 obtained in 2000

2010

2010 - installation just outside Valence

Installation of Les vergers Boiron just outside Valence, in an ultra-modern HEQ site.

2011

2011 - vegetable purées

Launch of the first vegetable purees.

2014

2014 - semi-candied

Semi-candied orange and lemon join the range and their production method is covered by a patent application

2014.2 - creation Boiron Freres corporate foundation

Creation of the Boiron Frères Corporate Foundation for the Transmission of Know-How.

2015

2015 - FSSC 22000 certification

FSSC 22000 certification which complements ISO food safety requirements.

2017

Timeline 2017

Opening of an office in Hong Kong and creation of subsidiary in the United States.

2019

2019 - new tray

Les vergers Boiron new frozen 1-kg tray is created. Waterproof, with easy opening and one-handed grip, this new tray has been designed hand in hand with chefs from all over the world.

Les vergers Boiron in figures

N°1

World leader in professional frozen fruit purees

+ 15 000 

tons of fruit and vegetables processed

140

frozen references in purees, semi-candied, concentrated preparations, coulis, fruit and fruit pieces.

80

countries, via a network of partner distributors, coordinated and supported by 15 salespeople knowledgeable about local cultural specificities

160

employees

Partners

Partners

Partnerships around the world
Know-how

Know-how

Our mission: to contribute to the success of food professionals, in savoury, sweet and beverage applications, with a product line constantly tailored to their requirements.   Driven by this mission,...
Values

Values

You have a passion for taste and authenticity. The customer delight gives real meaning to your job. For you, Les vergers Boiron manufacture outstanding fruit solutions. Our inimitably diverse and dist...