Label Rouge is a passionate sector approach, rooted in our territories and respectful of animals and nature, committed to sustainable and responsible food. It is the most recognised logo among consumers with an awareness of 99% and positive appreciation of 94%. In this article, you will find all the useful information about this label.
What is Label Rouge ?
You will often find the Label Rouge logo on mass-market products. On a restaurant menu or in the supermarket, Label Rouge informs the consumer about product quality. It is a national mark that designates products which, according to their manufacture or manufacturing conditions, are of superior quality to other similar products commonly marketed. Label Rouge thus makes it possible to identify products benefiting from a higher level of quality in comparison to similar products.
Created in 1960, Label Rouge aims to help consumers judge the quality of a product in relation to other similar products.
How to recognise a product bearing a Label Rouge?
Products labelled Label Rouge are easily recognisable in shop as they always bear the Label Rouge logo. The Label Rouge logo must include the mentions “Label Rouge” and “guarantee of unmatched quality” as well as the label homologation number (homologation no. LA 07/08 for example), allowing consumers to find the specifications to which the product complies.
The Label Rouge logo may be affixed directly to the product, through the label or on the packaging.
How does Label Rouge work?
To obtain Label Rouge, industrial producers must engage in a collective approach implemented through the Governing and Defensive Organisation (ODG). Thus, Labels are structured around 3 main documents: the specifications, the files for assessing exceptional quality and the control plans.
The specifications are drawn up by the ODG and validated by the INAO (National Institute for Origin and Quality). It describes the manufacturing conditions and values to be respected in order to benefit from Label Rouge.
The superior quality evaluation file defines the control means for Label Rouge products.
The control plan linked to the specifications recommended by the ODG and its certification body (OC). Subsequently, it was validated by the INAO. Each year, the associated products are tested several times a year to guarantee consumers the expected level of quality.
Today, more than 6,000 companies processing the output of 45,000 farms are certified Label Rouge. Thus, the turnover of these products reached €1.4 billion, of which €0.7 for poultry, eggs and Foie gras, €0.52 for meat and charcuterie and €0.1 for seafood products.
