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To contribute to a balanced diet

St Hubert innovates to fulfil its desire to develop products that are both pleasurable and of nutritional benefit.

Innovation to meet consumer expectations

Thanks to our in-depth knowledge of vegetable spreads, we never stop innovating in this sector, offering consumers products at their best in terms of both nutrition and taste. St Hubert innovations are the result of a close collaboration between the Marketing and R&D teams, who spend every day working on developing new products or improving existing products to meet consumer needs.

Developing taste

Our understanding of taste mechanisms is enhanced by working with the INRA* on the perception of aromatic notes in food. This allows us to rethink the composition and production of our products, and to create new varieties. As quality remains our top priority, our products are tested on a daily basis by an in-house sensory panel.

* Institut National de la Recherche Agronomique – French Institute for Agronomic Research


Giving itself the means to innovate

The men and women working in the Research & Development – Quality Division represent 10% of our staff, and are the real driving force behind product innovation. They are supported by outside experts thanks to partnerships with St Hubert, to which 30% of Top Management’s budget is allocated.

Developing specially adapted products thanks to research

For example: St Hubert Pur® Végétal was jointly developed with the CHU de Nancy (Nancy teaching hospital) and Genclis, a company specialising in biotechnologies. It is the first low fat spread designed for people with allergies, recommended by AFPRAL*. This collaborative partnership is representative of our investment alongside players in the health and research sectors, to develop products adapted to the needs of our customers.

Discover those research programmes in the fields of health, nutrition and food, in which St Hubert is involved.

* Association Française pour la Prévention des Allergies – French Association for the Prevention of Allergies