It’s 100 per cent halal but has been made locally according to traditional European methods. “Our Wagyu beef comes from Australia, the grass-fed beef and poultry from Brazil, the veal is from the Netherlands and the black Angus beef and turkey from the US,” says Arnaud Thulliez, CEO of Indoguna Productions, who is also a trained chef.
The company was focused on food service, supplying hotels, restaurants, airlines and caterers with its products but the pandemic made the team rethink their strategy.
“Retail was always in the pipeline but the plans for it were accelerated due to the current situation. The incubator programme has given us an exclusive platform to showcase our products,” says Arnaud.
Spinneys stocks seven items from the brand including chilled beef bresaola, chilled veal pepperoni and chilled veal prosciutto. Indoguna stays true to the process while preparing its charcuterie. The meat is marinated, cured and aged over weeks and months. There are no artificial flavours, colours, additives or MSG used at any point in the manufacturing process. “We keep the meat as clean and wholesome as possible,” adds Arnaud.
The company has also developed a range of plant-based foods under the Arlene brand to cater to flexitarians beside vegans and vegetarians. It includes gyoza, kibbeh, sambusek, spring rolls, dan dan noodles and spaghetti Bolognese. “The choice in the market is repetitive so we aimed for diversity with a selection of dishes that will make consumers feel like they’re eating the original product,” explains Arnaud.
