A family story

Nigay is above all the story of a family of 5 generations of direct managers. Over the years, remarkable people, true pioneers in every sense, have shaped the identity of this company founded in 1855. Each of them has undertaken their mission with heart and passed on their passion to new generations, proudly embracing their roots while steadfastly looking toward the future. Since 1855, the company's leaders have been constantly renewing their expertise driven by a strong commitment to innovation and customer satisfaction. Excellence has become the foundation of this family’s adventure. Immerse yourself in their world and discover the story of NIGAY...

Passionate since 1855

The family-run business is specialized in the production of caramels used in many forms (liquid, paste, powder, pieces) by artisans and food industries. Producing aromatic caramels, caramel colours, burnt sugars and caramel specialities, Nigay is unique in its dedication to the art and science of caramelization which has made its name "The expert in caramels" around the world.

The company ships its products on the 5 continents. Focused on human values and driven by their profession, Henri and Yves Nigay lead a team of more than 300 people. They aim to perpetuate their caramel expertise and to pass it on to the 6th generation thanks to anchored company values: Tradition & Innovation, Ethics & Responsibility, Team Spirit, Customer Satisfaction and Durability.

1850

Beginning of the know-how of the Monbron et Bon company in the development of aromatic caramels and caramel colours
1855

The company was founded by Jean-Marie Nigay Starch factory
1910

Addition of the glucose production
1973

Conversion into a caramel factory by François Nigay – Acquisition of Monbron et Bon company
1976

Creation of the first research laboratory
1985

1985 new range of thickened caramels
1989

Second production workshop
1992

Installation of the first electric induction cooker
1995

Antheaume becomes Monbron et Bon in Bourgey
2000

Industrialization of caramel specialities (fillings, topping...)
2002

Range of burnt sugars in expansion
2004

Launch of caramel pieces Research laboratory and application kitchen
2008

Launch of E150d low 4-mei caramels colour
2009

First volume of low calory caramels
2011

« Cuisinez Caramel » concept for Chefs
2012

Third production workshop and entry of the 6th generation in the capital
2014

First production Workshop dedicated to caramel pieces
2015

160th anniversary of the company
2017

Launch of a caramelised sugar powder with an innovative process
2019

New plant Second production unit
2022

New step in the transmission to the 6th generation…
2025

170 years of the company

Our aim

Contibute to everyone’s pleasure by sharing our passion for caramels

Our vision

Being a benchmark player among the world's top 3 caramel producers
Being a champion of food companies that are great places to work
Serving current and future generations through holistic performance: social, societal, environmental and economic