The first new recipe comes out of the Muslin factory in Picardy

Barely acquired by a French fund, the Rosières-en-Santerre factory is already producing a new recipe. Muslin wants to sign, fast and loud, his big comeback to the plates.





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“Top of mind,” according to Philip Vardell, CEO of Mousline. The brand, which was bought by French investors from Swiss Nestlé, wants to be at the forefront and win back all the minds of men and women who cook.

Less than a month after the formalization in Paris of the acquisition by the private equity investment fund FNB, with several partners from the food industry, the single manufacturer of the brand, 100% Picardy and located in Rosières-en- Santerre in the country of Parmentier in the East Soum is already his first new recipe.

New recipe and Instagram page


It’s a potato mash recipe, with a different texture, taste, and chewiness. It hits the shelves at the end of November.
Hello, Philip Vardell says in a video conference Picard Mail Tuesday 22nd November.

Mousline's new recipe package a few weeks ago at Rosières-en-Santerre.  This product will be in stores by the end of November 2022.
Mousline’s new recipe package a few weeks ago at Rosières-en-Santerre. This product will be in stores by the end of November 2022. – (Photo by Fred Haslin)

The new package (not to mention Nestlé and Maggi) was introduced by the factory manager, with Nicolas Frisch, director of marketing and export, at his side.


The new recipe demonstrates the knowledge and experience of the Rosières-en-Santerre manufacturer. We want to push the kind of products that revisit dried mashsays Nicholas Frisch. We will be supporting this reference in store to encourage people to try it and also digitally, by launching our Instagram Mousline in January.
“.

One hundred and ten bags per minute


It’s like homemade but in a bigger size
Factory manager Hisham El-Fadhel commented while touring the production site. The five-meter-wide machines sell potatoes in dehydrated flakes, at a rate of 110 bags per minute at the end of the process.

Muslin is in negotiations with her partner farmers.  This year, the plant has accepted and paid for new potatoes, which have increased in number due to drought.
Muslin is in negotiations with her partner farmers. This year, the plant has accepted and paid for new potatoes, which have increased in number due to drought. – (Photo by Fred Haslin)

After being washed, peeled, brushed and sliced, the potatoes go through various cooking stages before being transformed into a fresh mash. Dried, then made into flakes.

Recently, schoolchildren and partner farmers (re)discovered the plant in Rosières-en-Santerre. On the occasion of the 60th anniversary of the Picardy plant in 2023, significant investment and a major commercial and communications offensive are announced.

Mousline staff at Rosières-en-Santerre work 3 x 8 shifts from Monday to Saturday.
Mousline staff at Rosières-en-Santerre work 3 x 8 shifts from Monday to Saturday. – (Photo by Fred Haslin)

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By the numbers

Rosières-en-Santerre Muslin Factory It currently employs about 150 employees and about twenty temporary workers.

Most of them are located within a radius of 25-30 kilometers, 130 farmers are partners So far from the factory and delivered tons of potatoes. They are currently in negotiations “in an atmosphere of construction” for CEO Philip Fardell. This year, Muslin accepted and paid for a cooked potato, due to drought-hit production. The manufacturer also wants additional quantities of raw materials for the next few years.

The factory produces 18,000 tons of mashed potato chips annually. It outputs 110 boxes per minute at the end of the line. Staff work 3 x 8 shifts Monday through Saturday.






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Agrifood Investments Marketing Gastronomy Agriculture Manufacturing Vosges Paris Belgium Rosières-en-Santerre (Somme) Picardy

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