if we want to be different
then let us be delicious

Filip De Spiegeleire

What we do

Culinor is a high-quality producer of freshly prepared meals for retail and Food Service.

Its division Hot Cuisine specializes in vacuum cuisine. Among others in collaboration with renowned chefs.

Mission

MISSION STATEMENT

Eating habits change constantly. As a producer of ready meals we wish to be a part of this continuing trend and help influence its direction. This is why we assemble talented people. We inspire them to be proactive, creative, flexible and efficient in coming up with, developing and preparing our meals. And mostly to be proud of the healthy and tasty products we make .

TASTY AND HEALTHY

With Culinor you will find the tastiest dishes form Belgian and international cuisines. State-of-the-art preparation and packaging techniques ensure that they remain nice and fresh and preserve their natural flavour and aromas. Culinor also stands for a healthy and balanced diet, which is why it signed the Fevia Nutrional Policy Manifest. We do not use artificial flavour enhancers, added sugars, colouring agents or preservatives.

We consider food safety a basic condition to our success.

Quality

Not only do we meet the mandatory HACCP-normen HACCP standards (Hazard Analysis Critical Control Points): an integrated quality system for the food industry, whereby each step of the production process can be checked, traced and analyzed.

We also obtained the IFS-certificate, International Food Standard, version 6 higher level (International Food Standard). Rest assured: Culinor guarantees a tasty, healthy and safe meal.

Innovation

https://orior.ch/en/sustainabi...Creativity and innovation are the major success factors behind tasty, healthy, original dishes.

To this end, a team of 9 chefs eagerly receives assistance from renowned colleagues.

At the technical level as well, Culinor is constantly looking for the most modern techniques for the preparation, preservation and packaging of meals.

Besides internal investigation, our development team also makes use of the ‘Flanders Food’ competence pool.

Sustainability

Culinor Food Group takes its responsibility for sustainability seriously, in line with our sustainability strategy and the objectives outlined within it. It is our determination, goal, and duty to optimize our environmental impact, conduct our activities in a socially responsible manner, and adhere to ethical practices and transparency in our management.

We understand the interdependence within our value chain and work closely with our partners to achieve shared progress. Together, we strive to continuously improve our performance and make a positive contribution to both society and the environment. For more information about our approach and the actions we take, please visit the website of our parent company, ORIOR Group, via Sustainability at ORIOR.

Divisions

Culinor

Hot cuisine

Vaco's kitchen

Production

40.000.000 meals/year

Staff

ca. 500 persons

selling markets

the Netherlands
Belgium
France

Spain
Austria
Sweden

Denmark
Germany

Academic partners

Culinor works in close collaboration with Prof. dr. ir. Debevere, member of the Culinor advisory council, and University Ghent for nutritional microbiology and conservation.

Prof. Debevere advises us with bacteriological analyses of raw materials and finished products and gives us expert advice pertaining to the treatment, preservation and packaging of food.

His know-how and experience on the subject are your guarantee for a safe product.

Culinary partners

The ‘Cuisine du chef’ meals are created in close collaboration with our culinary partners. Each one a master in his field and each with their own specialties as well.

The result? A feast for the senses on your plate, every time!

To gourmet meals