History & Key Figures
For over 25 years, SOREAL has been creating and producing innovative, refined sauces that are packaged in a wide range of containers. These sauces are intended for use by catering professionals and the fast food market, as well as food distribution and the agri-food industry. SOREAL has always worked together with its customers to further market innovation and growth, both in France and abroad.
Acquisition by the YDEO group
A range of hydroalcoholic solution and gel
Switch to 100% eggs free
Launch of plant-based recipes
Total surface Brie (France) 11000 m2
Launch of organic recipes
Creation of the subsidiary Soreal ME&NA in Cairo, Egypt to disseminate French expertise in a fast-growing market.
Sonjal establishes a license with Vista Packaging in the United States.
Acquisition of the “Comptoir Provençal des Sauces” and its Ilou brand - now a benchmark in the professional sauce market.
The SOREAL Group takes a new direction in its development by creating SONJAL and its unique, innovatory patent for plant-based casings.
First industrial premises in the current location in Brie, which at the time covered 700 m² (compared to 11,000 m2 now)
The SOREAL company was founded by Gilles Bocabeille to create
The teams handle everything from procurement to packaging on the Brie site: creating, designing and manufacturing sauce production intended for Out Of Home catering professionals. From creating a specific recipe, to procurement of raw materials and packaging to meet the needs of the end consumer. The whole supply chain is present in premises extending over 11,000 m2 Soreal France has 10 packaging lines and 4 cooking production lines, with a manufacturing capacity of 17,000 tons a year. On the Cairo site in Egypt, almost 3,000 m2 has been fitted out to manufacture sauces.
Consumers per day worldwide
every year in R&D
(France - Egypt)