Roussel Onions

Intro

The company

Pol Roussel and Jaklien Lietaer started peeling onions in 1996. Through the years, this activity grew out to a fully equipped and modern  onion peeling company. This company is specialized in peeling and cutting onions, that meets todays strictest quality requirements. In the meantime, their children (Charlotte and Louis Roussel) are working in the company. They also aspire a company that’s constantly evolving towards an efficient and state-of-the-art peeling company. All this matches perfectly our company values; knowledge, quality and focus on the customer.

logo BRC

Peeling & cutting onions in a correct manner

We peel and cut our onions with the biggest care and operate by the strictest standards. Our efforts were rewarded by a BRC certificate Higher Level (AA). We produce whole peeled onions, as well as onions cut in rings, cubes, strips and parts. Our clients are mainly catering companies, foodservice companies, fresh fruit and vegetable suppliers, restaurants, … 

logo organic

From the field to the consumer

We always aim for the highest quality of our products. Therefore it is very important to have full control over every step in the production process. The highest quality has to be ensured in every step of the way.

 

An organic version of all our products is also available.

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FAIA the taste makers

15/10/2021

Under FAIA, Waterman Onions, Roussel Onions, Sawari Fresh International and Biesheuvel Knoflook have announced a far-reaching collaboration to develop innovative, surprisingly tasty food concepts based on fresh onions, ginger, and garlic.

 

The participants in the FAIA TASTE INNOVATORS consortium are Waterman Onions from Emmeloord, Roussel Onions from Belgium (specialist in processed onions), Sawari Fresh International from Barendrecht, and the North-Holland Biesheuvel Knoflook. The consortium introduced its products at Fruit Attraction in Madrid last week.

 

“Traceable and transparent production sources”


According to Erik Waterman, the combined innovative strength of the consortium makes it possible to develop innovative concepts in which health, vitality and taste will increasingly inspire consumers to cook adventurously. Waterman: “Our focus on quality and customer satisfaction makes it possible to exceed the commercial expectations of customers and the taste expectations of consumers. We can ensure traceability and transparency because we directly link our customers, especially progressive retailers and foodservice companies, with the production source. We also support maximizing our customers’ profitability and market share by building on the latest food trends.”

 

“The power of sustainability”


Charlotte Roussel of the same name company says that FAIA wants to make a significant and measurable contribution to sustainability together with chain partners. “We will mainly focus on sustainable packaging, zero waste, climate-neutral production facilities, strict food safety requirements, and social projects close to the source. Every company has specific strengths in different aspects and sustainability. I expect that we will achieve particular sustainability objectives in the collaboration.”

 

“Indispensable seasonings”


Arie Havelaar and Sander Kleinjan of Sawari Fresh International have been making ginger and garlic mainstream for years. Havelaar: “We are convinced that our new products will soon manifest themselves as indispensable tastemakers in international cuisine. The modern (young) consumer in particular cooks ‘across borders’, and we see a clear increase in culinary-exciting cooking needs.”

“With FAIA, we are creating a completely new product category”
Arjan Biesheuvel is one of the largest growers of fresh garlic from Dutch soil. Biesheuvel says the popularity of fresh garlic has increased dramatically, partly due to its unique flavour profile. “For years, we have been supplying fresh garlic as well as a range of processed products based on fresh garlic to specialist shops, the processing industry, retail and direct to the consumer. The collaboration immediately creates opportunities to develop our products and flavours further. In principle, we are creating a completely new product category for retail.”

 

For more information:

Nic Jooste

M: 0654 906 742

E: nic@nicjooste.nl

www.faiafood.com

Fruit Attraction 2021

07/09/2021

From 5 to 7 October, you can find us at the Fruit Attraction fair in Madrid.

 

There, we will present several new products. Our range will be extended with innovative and convenient culinary taste concepts that combine health, vitality and flavour.

 

Wondering what our 'innovation in flavour' can mean for your company? Contact us to make an appointment in Madrid or at your premises!

 

jan@rousselonions.com

+32 56 50 53 06

 

Contact - Roussel Onions

Harvest onions

23/07/2021

Last week, our onions were harvested on the field in Moorsele.

 

They stayed on the field for another week to dry. This week, they were picked up and brought to our cold store.

We can consider it a super-harvest.

 

This week on the field, next week on your plate!

Meet the team

14/07/2021

Jelle is our production manager. He knows the company through and through, as he started with us as a part time student.

 

In his spare time he is a cook at Chiro Moorsele. They are currently camping and are enjoying his cooking skills and our pre-cut onions. It is with great pleasure that we support this local organization.

Some of our assets

  • 25 years of expertise in peeling and slicing onions 
  • Yearround supply of red, pink, yellow, spanish peeled and diced onions and shallots
  • Various cuts (onionrings, onioncubes, ...) & packaging (MAP - bulk)
  • An organic version of all our products is available
  • We guarantee a shelf life/expiry date of 10 days
  • Focus on high quality
  • Owner of various certificates: BRC, Yum, Organic
  • We supply all types of food industry and food service

Interested in our products?

Do you want to be supplied with the highest quality of peeled and cut onions? Contact us! Together we can figure out what kind of cut and what variety is the best for your dish.