The origin of Croés goes back to “à la rouille” cooking: in the olden days, in order to maximise its scent, pasta was browned for a long time in a frying pan, before adding water and cooking until all the water was absorbed. ALPINA Savoie, located in Chambéry and heir to the Savoie pasta tradition, is bringing back old these flavours with an innovative product: Croés are finely tosted pasta shapes with no added fat.

Naturally rich in complex carbohydrates - the source of energy for nerve and muscle cells - pasta, composed essentially of durum wheat semolina and water, forms part of a balanced diet. Eating cereals with each meal is recommended for the body to have enough complex carbohydrates (50% of our daily calorie intake).

 ALPINA Savoie has naturally committed to Sustainable Development for the fundamental values of this approach were already to be found in the company’s ethics. As part of its commitments, ALPINA Savoie has been developing since 1997 a supply chain of French wheat from Integrated Agriculture.

In 2003, the company made its engagement to Sustainable Development official by signing in the UN Global Compact.

In 2006, it was then for the energy supply policy to be reviewed; the gas boilers were replaced by a better environmentally oriented solution.
ALPINA Savoie partnered with SCDC, a nearby urban heating company specialized in heat distribution.
All the necessary energy to the good function of ALPINA Savoie’s plant has been since then distributed by SCDC through specifically designed underground sheaths.
Progressively, the supplied energy will be generated from renewable resources:
- from 2008 onwards through combustion of household waste ,
- and eventually through combustion of bran (a wheat by-product that ALPINA Savoie is generating).

Thanks to this mutual commitment, greenhouse gas emission will altogether decrease by 23000 metric tons a year.

In December 2007, ALPINA Savoie won the LSA Innovation Award for taking courses of action in Sustainable Development.

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