Our background

Back in the eighties, Eric Terré and Chef Patrick Duret were employed in the R&D department of a French company that made fruit and vegetable extracts. Their research consisted in finding different ways to replace fresh fruit and vegetables by extracts which could be used in ready-made meals and delicatessen products.

Eric Terré: "In 1987, some of the clients began asking us to go a step further by helping them to develop entire recipes. Then we were asked to make stocks, given that these same clients were having difficulty obtaining the quality required for these essential elements of a dish. That was when the idea came to us to create SAVEUR, the historical building block of the SAVENA-SFINC Group, to propose industrial culinary products developed by real chefs to reconcile industry and gastronomy".

Key dates for the SAVENA-SFINC Group :

1988 :	Creation of SAVEUR (Bréal-sous-Montfort, France) Development, production and sale of stock for sauces and dried sauces and spice mixes
1994 :	Acquisition of DENA (Eupen-Belgium and Bonn-Germany)
2003 :	Acquisition of LABORATOIRE PYC Formulation, development and packaging of dietary and nutritional products
2004 :	DENA acquires BEL's cheese powder business
2005 :	Creation of CAP TRAITEUR Commercialisation of aromatic, functional and nutritional solutions for catering professionals
2006 :	DENA opens a branch in Russia
2007 :	Acquisition of NUTRINAL (Weyersheim, France)
2008 :	DENA takes over the Food activity of the company ISP (formerly Progiven) and adds food colourings to its range
2009 :	The SAVEUR Group changes its name to the SAVENA Group and splits into business units SAVEUR acquires the CHR HANSEN Group's food product business and opens a branch in Hørsholm in Denmark
2011	The SAVENA Group acquires the Swedish ingredient manufacturer FORMIDABEL
2012	Ingredient manufacturer SAVENA and SFINC merge to become the SAVENA-SFINC group, 3rd ingredient producer in Europe