Fresh Appetizer No. 20

52 Pages·2015·10.3 MB·English

Customer and Staff Magazine
of the ORIOR Group
No. 20 Summer/Autumn 2015
Season FANTASTIC Devilishly SPICY TICINO’S CHIPS
CLASSIC
LOOK VEGETARIAN GOOD TERROIR WITH A
Bündnerfleisch
DIFFERENCE
PAGE PAGE PAGE PAGE PAGE PAGE
42 8 37 18 31 22
NATURE
G URMET
2
News in brief
Contents Page
News in brief 2
Credits 2
Editorial 3 Record-breaking!
ORIOR Group portrait 4
ORIOR AGM 6 In May, a 100 metre long, real Ticino
salsiccia could be admired on the
Noppa's: Fantastic. Vegetarian. 8
Piazza Grande in Locarno. Before the
Export: The new gourmets 11
eyes of enthusiastic onlookers,
Fredag: Multi-faceted veggie world 12
Rapelli’s mastri salumieri prepared
BTS: The Brinks – animal welfare 35 kg of this highly popular, typical
according to Swiss standards 14 sausage, piped it into a natural gut
Fredag: Always keep your cool 17 casing and carefully wound it round in
a circle on an enormous chopping board. The salsiccia was then cooked on the grill and
Albert Spiess: Innovations 18
offered to spectators in small, bite-sized portions. Also present was the well-known
Cuisine from yesteryear and game 19
Ticino TV and radio presenter, Fabrizio Casati (left in the picture).
Interview: Success is in the air 20
Chips with a difference 22
Möfag: Creative fare from Typical Italian!
Eastern Switzerland 23
Appenzeller Sunday Roast 25
Wafer-thin dough, a creamy filling, freshly
Management Conference 2014 26 prepared every day and seasoned with a
A look over the masters' shoulders 28 generous pinch of Italianità – that is the
fresh pasta from La Romagnola. The
Rapelli: Innovations 30
exclusive pasta variations are sold in
Ticino's terroir 31
eight shop-in-shops in the delicatessen
Zest for life and eating culture dal Ticino 32
branches of Globus. The basic range is
Pastinella: Innovations 34 complemented by seasonal specialities,
Special Edition 37 always offered with the appropriate
sauce. Besides filled pasta – home-made,
Le Patron: Path-breaking gastro concepts 39 Absolutely champion!
fresh lasagne and cannelloni – these
Le Patron: Innovations 40
latest highlights are available with or
Ocean's Best: Mangrove shrimps 43 HC Davos is Swiss Ice Hockey
without meat, just as you prefer.
Champion. Albert Spiess is always
ORIOR: It's show time! 44
present at home games in the form of
New members of staff 46
banner advertising and therefore had
ORIOR brand portfolio 48
particular cause to celebrate. However,
From the pen of Rolf U. Sutter 50 even more important is its sponsoring
activities for the junior players. Albert
Spiess supports the up-and-coming
Published by:
talent, and thus helps ensure that the
ORIOR AG
Dufourstrasse 101 young hockey stars of today will one
8008 Zürich day also speed over the ice as
Tel. [phone] champions.
www.orior.ch
Photo: Maurice Parrée – Hotel Grischa Davos
In-house editorial team:
ORIOR: Seraina Frehner
Rapelli: Ivan Trezzini
Spiess: Maya Zumstein
Top marks for Rapelli
Möfag: René Signer
Fredag: Mirjam Frey
apprentices
Pastinella: Patrizia Fischer
Le Patron: Andreas Liniger
International: Sylvia Fischer Traditionally, the AMMS (Misox and 2
Ticino association of prepared meat
Coordination, concept, design:
producers) specially celebrate those
HBH Communications & Events
apprentices with excellent final exam
Breitensteinstrasse 96, 8037 Zürich
Tel. [phone] marks. Among the top five in the year are 1 3
no fewer than three apprentices from
Translation: Rapelli. We are very proud and extend to (1) Silvano Agresta, (2) Andrea Sartori,
Wordmaster English Translations
them our sincerest congratulations. (3) Mirko Rea.
[email protected]
EDITORIAL 3
Editorial
Dear Reader
My journey to the office takes me through the tranquil, still
sleeping rows of houses to the railway station, and into an
invariably overfull train. Subsequently, having just managed to
catch the waiting tram, I amuse myself by listening to the noisy
students as they chat and laugh among themselves, mingling
effortlessly with business people on their way to work. I alight
from the tram, and after just a few metres the aroma of freshly
baked bread lures me into the bakery. As I head towards my
office building, my thoughts turn to my favourite theme: What
motivates all these people?
For me, motivation goes hand in hand with progress. Understanding the essence of what
motivates people is therefore one of the most important insights that enable us to respond
with innovative, new products, concepts and ideas. I invite you to browse through this issue of
“Fresh Appetizer” and read all about the things that first and foremost move and shape ORIOR.
Allow yourself, for example, to embrace the Ticinese zest for life with the exclusive Limited
Edition by Rapelli (page 31), or take a look over the shoulders of the mastri salumieri (page 28).
Find out more about our unique Le Patron gastronomic concepts, be SMART and go Large
(page 39) – the perfect solutions for catering in all kinds of weather and for crowds of hungry
guests. The articles on today’s new, more selective gourmets (page 11) and trendy veggie
specialities (pages 12–13) provide an insight into the diversity of meat-free cuisine. And with its
tantalisingly tasty Tortellini Diavolo, Pastinella has transformed a seasonal product into an
absolute bestseller (page 37). These are just a few of the highlights in this year’s issue.
I have had the privilege of managing this fascinating and in many areas complex company
since February 2015. During this time, I have got to know a great many interesting and highly
motivated employees. In the course of countless visits and meetings, I have also met with
customers, partners and investors. All of them have different expectations. In addition, the
environment and the market are extremely dynamic and in many respects highly demanding.
But challenges are also always opportunities and an incentive to become even better. Our core
businesses are ideally aligned – and with its strong innovative spirit and consistent focus on
quality, ORIOR is optimally positioned to turn these opportunities into tangible and
sustainable developments.
I look forward to continuing to write our company’s success story together with our passionate
and highly committed staff. It will be a new chapter in ORIOR’s corporate history, characterised
by creative and innovative impulses, as well as by change and progress.
On behalf of the ORIOR team, I wish you an enjoyable read!
With culinary greetings
Daniel Lutz
4 ORIOR GROUP – PORTRAIT
ORIOR Group – Portrait
ORIOR is an independent Swiss food group with a strong corporate culture
that combines tradition with innovation. It specialises in fresh convenience
foods and refined meats. With its innovative products, it occupies a leading
position in fast-growing niches in the retail and food service markets, as
well as in selected sales channels abroad. ORIOR has built up a portfolio of
firmly established companies and brands, including Rapelli, Ticinella,
Albert Spiess, Möfag, Fredag, Pastinella and Le Patron.
ORIOR aims to create genuine value and achieve the highest level of
credibility in the eyes of its customers, suppliers and employees. Close
partnerships with customers and suppliers allow ORIOR to identify changing
requirements at an early stage and to respond swiftly with innovative
products.
Modesty and the aspiration to exceed the expectations of all our stakeholders
lie at the heart of ORIOR’s business model. Customer closeness, innovative
drive and a strong corporate culture form the pillars on which ORIOR’s
success is based. We sum up our philosophy as: Excellence in Food.
W E
In the 2014 business year, the ORIOR Group achieved sales
totalling CHF 521.6 million with 1,260 employees. ORIOR is
listed on the SIX Swiss Exchange (ORON, ISIN
ARE
CH0111677362). Further information is available at:
www.orior.ch
ORIOR
We hear and read everywhere that employees are the
most important asset. This is undoubtedly true, but
we find it a rather banal statement. At ORIOR
it is about much more – for example, about
the way employees live up to our culture
of innovation, how they talk to each
other and about the enjoyment they
bring to their work. We have enshrined
this basic idea in the ORIOR vision, in
our strategy.
“We are ORIOR” is a philosophy based
on the 1,260 or so employees who write
the ORIOR story every day. Directors,
members of the Management Board and
heads of the companies are, of course, the
strategists and leaders that steer the business
towards its stated goals. But just as important, we
believe, is having a strong foundation of countless employees
who all strive together towards these goals day in, day out and thus drive the
entire ORIOR Group forward. We would like to take this opportunity to thank
them all very much for their untiring efforts.
ORIOR GROUP – PORTRAIT 5
ORIOR Refinement ORIOR Convenience ORIOR Corporate & Export
Rapelli Spiess Möfag Fredag Le Patron Pastinella Export
ORIOR Refinement is the Group’s meat refining ORIOR Convenience and its competence ORIOR Corporate and Export is responsible for
segment and comprises the three competence centres, Fredag, Pastinella and Le Patron, exporting and marketing the Group’s products
centres, Rapelli, Albert Spiess and Möfag. focus on fresh convenience products, such as in the neighbouring EU countries. It operates a
The segment produces traditional premium ready-made dishes, pâtés and terrines, fresh distribution centre for the European market in
products, such as Bündnerfleisch, cured and pasta, vegetarian and vegan specialities, and Haguenau, France. This segment also includes
cooked ham, salami and Mostbröckli, which ready-to-cook poultry and meat products. The Group management functions and central
are sold to the food retail, restaurant and food segment sells these products primarily through services.
service sectors. It operates seven processing food retail and food service channels, and ope-
and refining facilities in the cantons of Ticino, rates six processing plants in German-speaking
Graubünden and St. Gallen. Switzerland.
Pastinella
ORIOR / Spiess
Europe
Haguenau (F)
ORIOR AG
Mösli Fleischwaren AG
Zürich Fredag AG
Böckten Zuzwil Noppa AG
Le Patron
Oberentfelden
Rüti
Hildisrieden
Root
Schiers
Uetendorf Churwalden
Davos
Maroggia
Main site of the Stabio
Albert Spiess AG
respective company
Subsidiaries
Rapelli SA
Landquart hub
Salumi Val Mara SA
6 ORIOR AGM
5th Annual
General Meeting
of ORIOR AG
Daniel Lutz
introduces
himself and
presents a brief
outlook for
2015.
Queueing
for a plate of
delicious fried
minced meat
with hörnli
pasta from the
ORIOR kitchen.
In 2014, the number of ORIOR AG shareholders
continued to grow and currently exceeds 2,700.
On 26 March 2015, the Chairman of the Board of
Rolf U. Sutter Directors, Rolf U. Sutter, welcomed the 553 who
guides the
assembly attended the 5th Annual General Meeting in the Maag
through the
agenda. Hall in Zurich. This meant that over one-fifth of all
ORIOR shareholders were present.
On arrival, guests were greeted with coffee and croissants served
in the foyer. At 10 o’clock precisely, the Chairman of the Board,
Rolf U. Sutter, opened the meeting with a few introductory words.
Those
This was followed by a review of the 2014 business year presented
attending
listen with keen by Bruno de Gennaro, interim CEO until January 2015, and Hélène
interest to the
Weber-Dubi, CFO of the ORIOR Group. After the meeting, Mrs
events in the
2014 business Weber-Dubi stepped down as CFO and handed over this office to
year. her successor, Ricarda Demarmels.
Hélène
Weber-Dubi
is thanked for
her many years
of invaluable
service.
The shareholders approve all the proposals with an overwhelming majority.
ORIOR AGM 7
From l. to r: Bruno de Gennaro, Head of Convenience segment, Hélène Weber-Dubi, CFO ORIOR Group, Daniel Lutz, CEO ORIOR Group, Rolf Friedli,
Vice-Chairman of the Board of Directors, Rolf U. Sutter, Chairman of the Board of Directors, Dr Thomas U. Reutter, lawyer at Bär & Karrer AG.
All the proposals put forward by the Board of Directors
were approved
The shareholders of ORIOR AG approved all the proposals
of the Board of Directors with an overwhelming majority.
• Approval of the annual report and the annual and
consolidated financial statements
• Resolution on the appropriation of profits
• Approval of a dividend payment of CHF 2.00 per
registered share
The Board of Directors of ORIOR AG (from l. to. r.): Edgar Fluri, Monika
Walser, Rolf U. Sutter (Chairman), Christoph Clavadetscher, Rolf Friedli, • Granting of discharge for the members of the Board of
Dominik Sauter. Directors and the Management Board
• Re-election of Rolf U. Sutter as Chairman of the Board
After 50 days as ORIOR’s new CEO, Daniel Lutz expressed some • Re-election of Rolf Friedli, Christoph Clavadetscher,
thoughts about the future of the company and said a few words Edgar Fluri, Dominik Sauter and Monika Walser to the
about himself. Finally, Rolf U. Sutter guided the assembly through Board of Directors
the individual items on the agenda, all of which were approved with • Re-election of Christopher Clavadetscher, Rolf Friedli and
an overwhelming majority. The formal business was followed by a Rolf U. Sutter to the Compensation Committee
relaxed get-together, during which participants were treated to a • Re-appointment of Ernst & Young Ltd., Basel, as statutory
variety of appetising hors d’oeuvres – naturally from ORIOR – auditor
accompanied by a glass of choice wine from the Zurich region. • Re-election of Ines Pöschel as independent proxy
Guests were also presented with a giveaway bag containing a • Approval of the proposed compensation to the members
selection of delicious products and a recipe booklet. of the Board of Directors and the Management Board
Daniel Lutz in conversation with Bruno de Gennaro welcomes Daniel Lutz as the Ricarda Demarmels takes
shareholders. new CEO of the ORIOR Group. over the office of CFO.
8 NOPPA'S
Fantastic.
Vegetarian.
Some adhere to it strictly, others like it now and again – but the fact is, an increasing number of people
are favouring a meat-free diet. There are many reasons for this, but they all have one thing common:
the food should be packed with flavour and a delight to eat. And it is according to this philosophy that
Fredag – a pioneer in the sphere of meat-free food – is continually creating new products that are so
appetising that not only staunch vegetarians pick them off the shelves.
For some people, ecological, ethical or terms of taste, structure and bite. Another key factor is their highly appealing visual
health aspects are a deciding factor, appearance. It is therefore hardly surprising that the vegetarian specialities also have a
while for others, meat-free represents a great many meat-eating followers!
modern-day lifestyle. The market for
vegetarian products is booming. This Noppa’s creative tofu kitchen
development constantly motivates
Fredag to optimise and expand its veggie The variety offered by vegetarian cuisine extends far beyond classic meat substitutes.
range. And with great success! It has Vegetables, potatoes, corn, lentils, Quinoa and countless other raw ingredients are
never been so easy to eat such a varied constantly being served in different forms. Sticks, triangles, medallions, balls – the
and pleasurable diet without consuming possibilities are endless.
meat. Long-term vegetarians or vegans
are only too well aware that just a few Tofu plays a central role in Fredag’s innovative cuisine. With the acquisition of Noppa’s
years ago, the choice of veggie products in May 2014, the firm considerably expanded its expertise in the sphere of tofu. The
was very modest, with the result that founders of Noppa’s, Noppa and Jörg Helbling, are now an integral part of the team and
they often had to content themselves are helping to drive forward the range of tofu specialities on the market. Noppa
with food served as side dishes. Helbling is a master at constantly reinterpreting this product in countless different
Nowadays, Fredag’s broad range of meat- flavours and preparation methods. Overflowing with creativity and passion, she gives
free delicacies offers a tasty option for the development team valuable new impulses, including outside the world of tofu.
each and every occasion – a substantial
evening meal for flexitarians, a tofu curry
lunch for all the family, or a barbecue
with all the trimmings for vegan guests.
Appealing vegetarian
meat treats
Fredag has built up its leading role with
so-called “meat analogous products”
over the last 20 years or so. With great
commitment, the food developers are
constantly coming up with ways of
providing vegetarians with an even better
“meat experience”. Nowadays,
schnitzels, burgers, wings, sausages and
nuggets are of outstanding quality in
Noppa Helbling transforms tofu into tasty dishes and much-loved appetisers.
NOPPA'S 9
What is tofu?
Tofu is a classic meat substitute. This
traditional soy-based Asian food is easy to
digest and has practically no taste of its own.
Besides being high in protein and valuable
amino acids, it is a good source of various
vitamins and minerals. Tofu is also lactose-,
gluten- and cholesterol-free.
Tofu tastes like lemon or soy sauce, like chilli,
curry, ginger or Tabasco: in a nutshell, it takes
on the taste of whatever ingredients are added
to it. It can be eaten sweet or spicy, hot or cold.
It is marinated, smoked or coated with
breadcrumbs; it can be steamed, deep-fried,
grilled, roasted or puréed. Tofu is transformed
into sausages, schnitzels, burgers or cold cuts,
Give it a try!
or used as an ingredient for salads, soups,
Tofu, curry & mango croissants
sauces, desserts or pastry.
Ingredients
• 1 sheet of puff pastry (round)
• 200 g tofu
• 1⁄2 mango
• 2 tomatoes
• 2 tbsp oil
• 1 small onion
• 1 garlic clove
• 1⁄2 red capsicum
• salt, pepper, curry powder, paprika, chilli powder,
oregano (fresh)
• egg yolk
Preparation method
Dice the tofu, mango, tomato, onion, garlic and capsicum.
Sauté the onion and garlic in the olive oil until they
become transparent.
Add the tofu and mango, and fry at a high heat, making
sure that the tofu does not crumble. As soon as the tofu is
nice and crisp, add the tomato and capsicum, and season
with salt, pepper, curry powder, chilli powder, oregano
and a pinch of paprika.
Cut the puff pastry into eight equal triangles. Distribute
the mass on the top with a spoon, roll up into a croissant
shape, and brush with egg yolk.
Place on a baking tray lined with baking paper and cook in
a preheated oven at 220°C for 15–20 minutes.
10
What’s green, delicious and
grows in a fi eld?
Nuggets without the
old cluck.
Delicious. Vegetarian. Fast.
Treat yourself to some tasty vegetarian food.
Gourmet Veggie Nuggets, for example.
A delicious Nature Gourmet creation made
with soy and wheat proteins.
www.naturegourmet.eu
www.fredag.ch
300461 ORIOR Inserat Nuggets 210x297mm 05-2014.indd 1 23.05.14 09:54