Debic 1920 decade year
Debic 1960 decade year
First exports. decade year
Debic introduces the first cooking cream decade year
Debic 1980 decade year
Debic 2000 decade year
Debic 2010 decade year
Debic 2020 decade year

From collecting milk to dairy solutions

Jean Debije begins to collect milk from farms. He was so keen on dairy that he started his own business: Laiterie Debije, the origins of Debic.

Debic 1920
1920

Jean Debije starts his business, Laiterie Debije

Jean Debije begins to collect milk from farms. He was so keen on dairy that he started his own business: Laiterie Debije, the origins of Debic.

Debic 1920
1926

The start of Michellin

First Michelin guide in which stars are awarded to restaurants.

Center for bakery sector is opened
1945

Center for bakery sector is opened

The Richemont Centre of Excellence is opened in Lucerne; an independent and international center for the bakery sector.

Debic 1920
1955

Nouvelle cuisine

Start 'nouvelle cuisine' with among others Paul Bocuse, Roger Vergé and Michel Guerard.

The beginning of Debic

In the sixties the transition from Debije to Debic takes place.

Armand Schellens
1963

Armand Schellens

Armand Schellens, an employee of Jean Debye, takes over the milk route from Jean Debye.

Silicone moulds
1965

Silicone moulds

Demarle experiments with baking baguettes in silicone moulds. Twenty years later, he will introduce the Flexipan: a unique line with flexible shapes.

Start of Debic
1969

Start of Debic

Debye becomes Debic. The company continues life as ‘zuivel-fabriek Debic’. The name came about thanks to a typo made by an official; the aim had been to keep the name Debye. The first products are exported to neighbouring countries like France, the Netherlands and Germany.

First exports

The company started exporting to neighboring countries like The Netherlands, France and Germany.

Ecole Lenôtre
1971

Ecole Lenôtre

Gaston Lenôtre funds the first French school of gastronomy: Ecole Lenôtre. His goal: to pass on knowledge to (inter)national chefs.

Chantibic
1972

Chantibic

Debic introduces the world’s first whipping cream in a spray can: Chantibic.

St. Hubertus dairy
1974

St. Hubertus dairy

Armand Schellens takes over the St. Hubertus dairy. This is still the site of Debic today, in Meldert.

Debic introduces the first cooking cream

Debic develops a specific cream for cooking with unrivalled cooking functionalities.

The introduction of Crème Anglaise
1980

The introduction of Crème Anglaise

Debic introduces a ready-to-use dessert sauce with vanilla taste and a refined touch of caramel.

Debic Culinaire
1983

Debic Culinaire

Debic invents a specific cream for cooking with unrivalled cooking functionalities. The first cooking cream with faster reduction times and the best binding functionalities, texture and taste. 

Slow Food movement
1986

Slow Food movement

Foundation of the Slow Food movement in Italy. A movement that promotes local food and traditional and regional cuisine. 

Coupe du Monde de la Pâtisserie
1989

Coupe du Monde de la Pâtisserie

The Coupe du Monde de la Pâtisserie is held for the first time. In 2000, Debic will become proud partner of annual pastry world cup.

The decade of butter

Debic expands her portfolio with butter additions.

Displays at Fauchon
1992

Displays at Fauchon

The outward appearance of cakes becomes increasingly important and modern: fruit bouquets, colourful glazes and elegant decoration. Professionals from around the world come to admire the displays at Fauchon.

The introduction of Technical Butters
1996

The introduction of Technical Butters

Debic introduces technical butters, butters that are perfected for bakery applications.

The introduction of new bottles
1997

The introduction of new bottles

Debic changes it’s bottles from round to iconic square bottles.

The introduction of Roast & Fry
1999

The introduction of Roast & Fry

Debic introduces Roast & Fry, the solution to fry, roast and brown your creations. 

New unique product additions

Debic introduces Prima Blanca, assortment with dessert bases and the tulip spout.

Introduction of Stand & Overrun
2000

Introduction of Stand & Overrun

Introduction Debic Stand & Overrun. Cream with the best Stand & Overrun for bakers! Fruit interiors of gel and crèmeux are a new trend. Bellouet Conseil has set the standard for certain techniques. Pastry chefs work with coloured glazing, chocolate curls, the better biscuits and dacquoises.

Introduction of Prima Blanca
2001

Introduction of Prima Blanca

To offer the best portfolio for pastry applications and decoration, Debic introduces Prima Blanca, a nice white cream with an excellent firmness even after 24 hours

Introduction of dessert bases
2003

Introduction of dessert bases

Debic is introducing an assortiment with bases for desserts, such as a crème brûlée.

The introduction of the revolutionary tulip sprout
2007

The introduction of the revolutionary tulip sprout

To improve the quality of the blobs, Debic developed a revolutionary tulip spout for the spraycan, which is till today exclusively used by Debic.

Debic turns into a global brand

Debic start exporting to Asia

Debic introduces new designs
2010

Debic introduces new designs

Debic renews the logo and creates new package design. To improve grip, Debic introduces  a new ergonomic handle on it’s spray can.

The introduction of Panetone Butter and Ice Cream butter
2016

Introduction of Panetone Butter and Ice Cream butter

Expansion Butter portfolio. Based on specific customer needs Debic launched the Panetone Butter and Ice Cream butter, adding multiple possibilities for iconic Italian dishes.

new PET bottle
2018

New PET bottle

The latest packaging innovation of Debic is a new PET bottle, launched in 2018. This bottle is more customer-friendly due to a better grip and the improved re-closibility of the bottle. First export to Asia. Debic has gone intercontinental! As of 2018 Debic creams and butters are also available in different Asian markets.

Debic 100 year anniversary

100 years of experience works together with best (pastry) chefs all over the world

Debic 100 year anniversary
2020

Debic 100 year anniversary

This year it's our 100th anniversary; a century of working together with you as top-notch chefs and pastry chefs, who always inspire us to make the dairy products you need. We want to thank all of you and continue to provide high-quality products and inspiration. We look forward to the next 100 years of working together!

Debic ambassadeurs
2020

Meet our ambassadors

If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and who are always more than happy to help us tell our story. Now it’s their turn. Over the next few months, we will present a number of chefs and pastry chefs like Gert de Mangeleer, Adeline Grattard, and Frank Haasnoot. They will tell you all about how they work, what they think is important, why they work with Debic and, more importantly, how they see teamwork.

For a tailored experience, please select your role.

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