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 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.
L’ANFOPEIL is an association bringing together dairy processing (FNIL and FNCL), the National Schools of Dairy Industry (ENIL), their friends of former students and ACTALIA.
Auvergnat de Paris
The newspaper L’Auvergnat de Paris is the oldest professional weekly in France still in operation. The brand is the essential reference for seated catering professionals.
Rungis Actualités is the most widely distributed professional title for traders and restaurateurs, particularly in Ile-de-France. It is the monthly reference for the fresh produce and haute cuisine sector.
Revue des Comptoirs
Founded in 1996, the Revue des Comptoirs aims to be the benchmark magazine for restaurant entrepreneurs.
Points de Vente
The magazine of distribution and trade.