Capua removes “controversial additives” from its recipes

The family business, renowned for its artisanal ice cream, adopts a strict precautionary principle regarding food additives. Due to the uncertainty surrounding their health effects, Capoue has decided to ban these substances from all its products.

"My primary motivation is my loved ones, my children, who eat ice cream. Who would want to give them this type of additive?" asks Antoine de Peyerimhoff, co-owner of Capoue. This question of conscience is no longer theoretical, given that recent scientific studies highlight their potential effects on health and their possible link to certain pathologies.

Claiming a long tradition of artisanal ice cream, the Capoue house, founded in 1947 in Etterbeek, has since taken the radical decision to ban E471, E472 and other "controversial additives" from all its recipes. Used for their emulsifying and stabilizing properties, these components help optimize texture, consistency and mouthfeel.

These agents are deeply rooted in manufacturing practices, even artisanal ones, but the lack of understanding of their true implications requires "increased vigilance," insists Capoue. In order to replace these additives, the brand has been working on a reformulation project since 2018.

Technical innovation

"Working with industry experts, we've developed our own 100% natural technical blend that stabilizes water and emulsifies without cheating," says Antoine de Peyerimhoff. This is especially true since his technique is said to be internationally acclaimed because it offers "a true clean-label solution" to both artisans and manufacturers.

The Capoue company intends to continue challenging established technologies in a "quality approach, to go even further in naturalness." It also takes care to reduce the presence of sugar to the "right amount." "So as not to mask the raw material. The star is the product, not the sugar," notes the co-owner, defending responsible sourcing.

As a reminder, all Capoue ice creams come from the central workshop in Pailhe, in the province of Liège, using raw materials that are "carefully selected. The vanilla comes from Madagascar, the melon from the Cavaillon region, the strawberries are grown in Gerpinnes...".