Isla Delight without filter: halal, rumors, transparency – Éric Fauchon responds to everything

On the Oummatv program, an interview with Éric Fauchon, Chairman and Chief Executive Officer of Isla Délice, undisputed Halal market leader in France. In this in -depth exchange, he returns to his career, the company’s strategy, the issues related to Halal production and the values ​​that have been animating the brand for over 35 years. Transparency, traceability, nutritional innovation, rigorous certification and fight against disinformation are at the heart of this interview. Far from the clichés, Éric Fauchon immediately addresses sensitive questions related to Halal certification (in particular electronarcosis), to rumors circulating online (in particular that of the support of the former owner), as well as to the societal commitments of the brand. A clear and educational exchange which will allow consumers to better understand what they consume and that nourishes them.

Interview report with Eric Fauchon, Chairman and CEO of Isla Délice

A course motivated by values

Éric Fauchon joined Isla Délice, in 2019 with the desire to contribute to a committed company, anchored in a know-how of more than 35 years in the Halal sector. Seduced by the company’s mission, its specialization, its dynamic teams and its place as a market leader, it is continuing a clear strategy: to offer Muslim consumers a halal quality, varied and accessible offer.

A 100 % French industrial tool

Isla Délice has two production sites in the Rhône-Alpes region (in Neulise and Bourg-en-Bresse), which guarantees local production, controlled and in accordance with the strictest standards. The brand is supplied in meats from France and Europe, notably from Poland, but any no meat outside the UE.

Faced with the saturation of the historic site, a Investment of 20 million euros allowed the opening of the second site in Bourg-en-Bresse, with advanced installations, in particular to meet the health requirements linked to the abolition of preservatives and additives.

A continuous innovation strategy

Isla Délice illustrates as Innovation pioneer in the halal universe. The company continuously widens its range: frozen products, cold meats, pizzas, cooked dishes, breads, and now alcohol -free sauces or alcohol vinegar. It also innovates by launching vegetarian or meatless products.

Another essential dimension of this innovation is theImprovement of existing revenues : Reduction of salt, fat, gradual removal of nitrites. Concrete examples show these advances:

• 18 % less salt in the Delights of Chicken

• 13 % less fat in dry beef sausage

• Launch of a Knack without nitrite and without VSM

• First white chicken without nitrite

Isla Délice is now developing products that combine religious requirement and nutritionalsome obtaining Nutri-Scores A or B-a rarity in the charcuterie sector.

Nutri-score as a transparency tool

True to her transparency philosophy, Isla Délice was the first Halal brand to display the Nutri-Score on his packaging. Despite the risks of unfavorable rating on certain traditional products (such as cooked sausages), the brand assumes this choice for Give the consumer the means to decide in all conscience.

The website also offers consumption recommendations, with specific indications on portions, grammage, or frequency. It is a real effort of pedagogy, without injunction: the consumer remains free, but he is better informed.

A rigorous and assumed halal certification

Since 2012, Isla Délice has been collaborating with the Large Mosque of Lyon (RGML) For its halal certification. This choice is based on the rigor of the protocol: controls dailypresence of Employee controllers Independent in slaughterhouses and production sites, and complete traceability of the product, from slaughter to distribution.

Concerning the sensitive subject of electronarcosis In the slaughter of poultry, Éric Fauchon specifies that the RGML parameter Electrical intensities So that animals are only dizzy, not killed, before ritual slaughter. If in doubt, poultry is removed from the Halal chain. Bovine slaughter remains 100 % manual, as at AVS or Achahada.

This technical positioning is clearly exposed, which strengthens the consumer And avoid misunderstandings.

Unfounded rumors and a firm response

Faced with rumors that have been circulating for years, according to which Isla Délice would indirectly finance the State of Israel, Fauchon is categorical: These statements are false And based solely on the Jewish religion of the former founder, Jean-Daniel Herzog, who left the company in 2018. Isla Délice is now held by an English investment fund (Perwyn), completely independent.

The company has already responded publicly to these attacks in 2012. However, rumors continue to circulate on social networks. Fauchon deplores that Those who disseminate them do not seek to verify the information And never contact the business directly. He calls to go beyond prejudices and to judge Isla delight on her actions, her products and her commitments.

A concrete and certified CSR policy

Isla Délice has been leading a sustainable development program for 4 years entitled “Isla for you”articulated around 4 axes:

• there nutritional quality products

• THE well-being of collaborators

• L’social inclusion

• L’societal commitment (food donations, sponsorships, partnerships)

The company was Labeled PME+ by the FEEF after a demanding audit. This label certifies good CSR practices, social responsibility, transparency and territorial engagement. Isla Délice works in particular with The Andes (Solidarity grocery stores) and Our neighborhoods have talentsto support young people from disadvantaged neighborhoods in their professional integration.

Éric Fauchon is himself mentoralongside other members of the management. The company also welcomes many work -study students, with a clear desire to integrate them permanently.

A business attentive and open to entrepreneurship

Isla Délice cultivates a culture ofListening and internal initiative. Employees-often themselves consumers-are encouraged to offer ideas for products, improvements or innovations. Field returns, whether they come from marketing, salespeople or employees, are taken seriously.

Management also promotes the spirit of entrepreneurshipeven internally. Employees who want to carry projects can knock on the CEO’s door. This dynamic and inclusive approach contributes to the right atmosphere in the company and the commitment of the teams.

Prospects 2025-2026: continuity and innovation

For the coming years, Isla Délice intends to continue on its momentum. Several innovations are already announced:

• Precise sausages in the cold cuts department

• Six sauces without vinegar

• Expanding the ambient range (dry radius)

• Development of vegetarian products or based on unscred ingredients

The objective is to remain faithful to the brand’s DNA: harsh halal, improved nutrition, preserved taste, and strong societal commitment. New objectives are being definition for the period 2025-2030.

Conclusion: a responsible brand and faithful to its commitments

Through this interview, Éric Fauchon shows that Isla Délice is not only a Halal leader, but also a company that claims Transparency, listening and responsible innovation. With its teams, its values ​​and its investments, it is aimed at a demanding Muslim audience, in France as in Europe, with seriousness, professionalism and respect.