Adamance is proud to be a B Corp!
Adamance is proud to be a B Corp!
B Corp is the recognition of all the actions Adamance has taken since the brand was created to preserve the future of fruit, its flavor and those who work with it. It’s the culmination of a collective effort by our employees and partners. As part of the B Corp adventure, Adamance is constantly pushing its limits with the aim of being more inclusive, equitable and regenerative for people and living things. To us, it’s simply good common sense.
What is B Corp?
As a B Corp, we are part of a global community of companies that adhere to social and environmental standards. Being a B Corp labelled company requires us to be transparent in our communication and demanding when it comes to our choices that impact society and the environment.
An approach to fulfill our 4 commitments
• More respect for people and nature, with more than half of our fruit purées guaranteed with zero pesticide residue, for example.
• More traceability, with 100% of our fruit purées traced back to the plot, so you can tell your customers beautiful stories.
• More fruit with our 100% fruit range, with no added sugar or additives and a real ripe fruit taste.
• More services. We want you to be proud and happy to use our purées, so we work day after day to reinvent the possibilities of fruit in your creations. Over 250 innovative recipes are available on our website.
The best time to think about the future is today.
At Valrhona, we have always worked side-by-side with pastry chefs.
The world of gastronomy is where we express ourselves best and we work with everyone in the industry to continually imagine what its future will be.
Our chocolate factory is in the heart of the richly arboricultural Rhone Valley. Orchards and our chefs’ kitchens (where fruit and chocolate have long formed beautiful pairings) have awakened our senses and inspired us to look more closely at a pairing that opens up so many pastry-making possibilities.
In France and beyond, we have explored a world of small rural farms whose values are rooted in the soil and the way it is worked, in which good common sense is everything and perseverance is always rewarded.
We believe passionately in endless flavors and those unique people who make profound commitments and share both real expertise and a determination to shape the future together.
We wanted to make a real investment so that they, too, are supported in their endeavors.
Our reasoning is that we have, at times, observed practices that don’t respect people or nature.
• Supply chains which were sometimes obscure (especially when fruit was processed)
• Working and environmental conditions which were regularly subject to criticism
• A race for quantity over quality
We work hand-in-hand with creators, who are just as aware as we are of the role they will play in food’s future,
• They seek out the best local ingredients whenever possible
• They always aim for transparency and traceability
• They take real daily action for sustainable, responsible agriculture and gastronomy
So we traveled to talk to them about fruit. With our chefs’ assistance, we sought to understand how and in what ways they use fruit and what they wanted to achieve.
This is why, together, with our partnering chefs and producers, we decided to act to protect fruits’ future and flavor over the long term – and the future of its workers too.
To us, it’s simply good common sense.
This was how Adamance came into being.
Adamance, a range of frozen fruit purées
that’s full of good common sense
For 100% fruit purées
We want our purées to be just as delicious as a nice, ripe piece of fruit.
For transparency that’s actually useful
It’s simple – we want you to know everything about the fruits we use, so you can tell their stories to your customers.
For people and for the earth
Our partner farmers are true collaborators, so we make sure that they are working in good conditions.
For creating with you
Everyday, we work to reinvent how fruit is used and to enhance its taste in gastronomy (in cooking, ice cream-making, pastrymaking, chocolate-making and mixology, among others).
