The Noid'Or website is now available in 6 languages
The noidor.com website can now be read in French, English, Russian, German, Dutch, and Chinese. This development responds to a simple reality : not all of our clients, service providers, and suppliers speak French. Whether it's a European customer curious about our stone-mill method, a Russian or Armenian contact with whom we are exploring possible future collaborations, or a Chinese contact interested in our products, everyone can now find the essence of our approach directly in their own language.
Feel free to share the page in the language of the people you're speaking with : the language selector at the top of the site (FR / EN / RU / DE / NL / ZH) lets you switch with a single click. It's our way of preparing calmly for the exchanges ahead, both in France and internationally.
July 2026
No palm oil : a given, not a marketing claim
At the workshop in Massat, we're often asked : "does your spread contain palm oil?" The answer is simple, and it has never changed since Noid'Or was founded : no, never. Here's why — and what, in the way we make our products, makes this ingredient simply unnecessary.
The stone mill naturally releases the oils from each seed
Why is palm oil so widespread in industrial spreads ?
In most industrial recipes, palm oil is used to give a smooth texture that stays stable at room temperature, at a very low production cost. It adds no flavor : its only role is technical and economic. The problem is that intensive oil palm farming is linked to major deforestation issues, particularly in Southeast Asia.
Why we've never needed it
Our spreads and nut butters are ground with a stone mill, a slower process that naturally releases the oils specific to each seed and hazelnut. It's this grinding process — not an added fat — that gives our products their melt-in-the-mouth texture.
The ingredient list for our recipes is always limited to the raw material (hazelnut, almond, sesame, cashew, peanut), sometimes cocoa or honey — and nothing else. No palm oil, no other added oil.
What this means in practice
A texture that varies slightly depending on the season and batch — normal for a product with no industrial stabilizer.
A lighter environmental footprint — with no link to the deforestation supply chains associated with palm oil.
A short, readable ingredient list, free of purely technical ingredients.
Why is palm oil used in most spreads ?
To achieve a texture that stays stable at room temperature at a lower cost — it adds no flavor and serves a purely technical and economic purpose.
How does Noid'Or achieve a smooth, melt-in-the-mouth texture without palm oil ?
Through slow grinding with a stone mill, which naturally releases the oils specific to each hazelnut, almond, or seed, without the need for any added fat.
Sugar at Noid'Or : less of it, and real cane sugar
Our recipes have always used sugar sparingly, with proportions well below what is traditionally used — and a sugar chosen to be as minimally processed as possible.
A consistently reduced amount of sugar
Our Hazelnut Praliné contains exactly 70% hazelnuts to 30% blond cane sugar — the traditional definition of praliné requires a minimum of 50% nuts, meaning half as much sugar as the traditional maximum threshold. Our Hazelnut Cocoa Spread contains 64% hazelnuts to 24% blond cane sugar.
The choice of a minimally processed sugar
Whole cane sugar (Rapadura-type) — cane juice that is simply dehydrated, retaining its natural molasses, minerals, and caramelized flavor.
Raw honey from Emma Cowley, a beekeeper in the Aude region certified Nature & Progrès — a natural, unprocessed sweetener with traceable origin.
Our Hazelnut & Candied Orange Spread contains, in addition to the 24% blond cane sugar, a small amount of sugar naturally present in the candied oranges — the only exception where the actual rate is very slightly higher.
What sets whole cane sugar apart from white sugar ?
Whole cane sugar undergoes no refining : it retains its molasses, minerals, and caramelized flavor, unlike refined white sugar.
Is a praliné with 70% hazelnuts a lot ?
Yes : authentic praliné requires a minimum of 50% nuts. Our Hazelnut Praliné contains 70% hazelnuts to 30% sugar.
Why does a spread with more hazelnuts cost more ?
Because hazelnuts cost far more per kilo than sugar. We prefer a product concentrated in noble ingredients rather than diluted with a filler ingredient.
The workshop has been welcoming other producers for over two years
For more than two years, the Massat workshop has been welcoming local artisans who want to process their raw materials at the stone mill. Roasting, grinding, recipe development — we share our expertise with those committed to a quality-driven approach. It's a concrete way to contribute to the development of an artisanal industry in the Pyrenees.
April 2026
New Essentielle collection — Cashew Butter
The Essentielle collection welcomes a new 100% pure Cashew Butter — cashew nuts slowly ground at the stone mill, with nothing added. A smooth texture and a naturally mild flavor that surprises with every taste. Available now in store.
Apr. 2026
An Ariège fruit grower joins our circle of producers
A wonderful encounter in northern Ariège with an organic fruit grower, Nature & Progrès certified. He produces cider vinegar that we're considering using in a future creation — an artisanal mustard. He also offers a sunflower oil made from his own crops. A rich and inspiring farm visit, confirming that great supply chains exist close to home, when you take the time to look for them.
Dec. 2025
Christmas in Massat — the village holiday market
In December, Noid'Or was present at the Massat Christmas market in Ariège. A warm moment at the heart of the village, with jars lined up on the cart, gift sets prepared on request, and encounters with those who place their trust in us. For us, these village markets are much more than a point of sale — they root us in our region and in our connections with the people here.
Jan. 2026
Trip to Armenia — meeting hazelnut producers
In January, we traveled to Armenia to meet producers and explore local hazelnut supply chains, with the goal of securing a quality supply by building a direct relationship with those who grow them. This trip did not result in a formal partnership — but the energy and the will are there, on both sides. It's a process that takes time, and is worth it. In the meantime, I remain open to any opportunity: for a French organic supply chain to once again be able to supply processors like Noid'Or would be a valuable step forward, and I'll be there when that moment comes.
