Because taste is essential for Quick, our research and development work has made significant improvements possible in the nutritional profiles of our products without changing their flavour.

Since 2007, we set ourselves a target of reducing the fat content of our sauces while preserving the taste you love and doing away with the salting of burgers during cooking and the salting of fries at the end of cooking leaving you free to season them afterwards according to taste. Mission accomplished!

This desire to innovate also led us to carry out research work while enabling the performance of student projects. For example, the work of a two-year university partnership made the improvement in the nutritional profile of our frying oil possible.