LA

Laboratoires ABIA

Meursault, France

Ingredients & CulturesCleaning & Hygiene
Manufacturer, Authorized DistributorSells to Processors
Profile last updated: May 13, 2026

About

Laboratoires ABIA is a dairy industry manufacturer based in Meursault, France selling ingredients & cultures, cleaning & hygiene.

French rennet producer based in Meursault, Burgundy, operating under the Présures Granday and Présures Berthelot brands. The company makes traditional animal rennet from calf and kid abomasums, along with starter, bioprotective, aromatic and surface-ripening cultures for cheesemakers, produced partly with the Lip Aurillac. It is part of the Groupe Granday, which also includes BeaunEpices (spice mixes for charcuterie and cheese) and Granday Distribution (hygiene products and consumables for cheese and food producers). The company is 100% family owned, is certified FSSC 22000 and ISO 22000, and has run a corporate social responsibility programme since 2000.

Location

Meursault, France

VAT number

FR43685550097

Focus areas

présurerennetfromageriecheese culturesfermentsmoisissurestraditional rennet

Languages

FR

Products & capabilities

Supply categories

Ingredients & CulturesCleaning & Hygiene

Supplier role

ManufacturerAuthorized Distributor

Sells to

Processors

Dairy products served

CheeseYogurt & Fermented

Milk species

CowGoat

Ingredients

Rennet & CoagulantsStarter & Probiotic Cultures

Products

Présures Granday

Rennet

Traditional calf and kid abomasum rennet, produced by slow maceration of abomasums, for all milks and cheese technologies.

Présures Berthelot

Rennet

Rennet range marketed under the Berthelot brand, including 100% veal, lamb and kid variants.

Texture tek

Starter culture

Exopolysaccharide-producing cultures used to develop specific textures in soft cheeses, fresh products and other cheeses.

Pro-tek

Bioprotective culture

Bioprotective strains that complement the acidifying starter and limit yeast development.

Aroma-tek

Aromatic ferment

Aromatic ferment that complements lactic starters for cheese flavour.

Penicillium candidum surface mould

Mould culture

White surface mould for soft cheeses with bloomy rinds such as Camembert and Brie.

Glutamicibacter arilaitensis (Arthrobacter MO)

Smear culture

Bacterial culture for washed-rind cheeses, used to colour and ripen the rind.

Standards, references & customers

Sustainability claims

GMO-freeOrganic-compatible rennetRennet enzymes extracted from natural abomasums without chymosine or bovine pepsin addedCalves and kids sourced mainly from French slaughterhouses

Credentials & affiliations

Certifications

FSSC 22000 (version 5-2018 and version 6)

View

ISO 22000:2005

Awards

Médaille d'Argent RSE (CSR silver medal, score 66/100)

2024

Entreprise du Patrimoine Vivant

2012

Other dairy suppliers in France

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