Brasseurs de France
Fondé en 1878, Brasseurs de France, syndicat professionnel de la brasserie française, représente plus de 98 % de la production française de bière et a parmi ses membres 98 % de PME/TPE.
Le syndicat fédère les brasseries artisanales, indépendantes, historiques, familiales et internationales qui génèrent plus de 4.1 milliards d’euros de chiffre d’affaires (chiffres 2019).
Centre de Formation des Produits Laitiers
The CFPL is run by the Federation of Fromagers de France. Recognized by the profession, it is a center of excellence in the knowledge of cheese which combines theoretical training with practice, through the know-how of expert speakers in the field.
The cheeses, butters and creams AOP guarantee quality food, typical, elaborated in the respect of the environment and animal welfare. They come from dynamic sectors and help to maintain jobs in rural areas, particularly disadvantaged agricultural areas (mountain, piedmont, intermediate areas, etc.).
The Dairy Interprofession - CNIEL was created in 1973 by producers and processors. The Cniel has two main objectives: to facilitate relations between producers and processors in the dairy sector and to promote the image of milk and dairy products. Its fundamental mission is to organize the dairy economy in a coherent manner to promote the economic development of the sector.
The ENIL of Besançon Mamirolle and the ENILBIO of Poligny are public schools renowned since 1888 for their scientific, professional, technical and practical training in Food Science, Cheese and Dairy Products, Laboratory and Quality Analysis and Water Control and Management.
Monthly magazine specialized in the food retail industry.