Our mission is to produce living organic products that will maintain or improve your health and reduce the incidence of problems linked to food intolerance.
We produce uniquely natural products – functional foods, nutraceutics, prebiotics and probiotics. Our products are high in nutrients, rich in enzymes and in lactobacillus.
Established in 1999, our home-grown company has produced organic, non-pasteurized, long-fermented miso (more than 5 varieties), damari (tamari from miso) and VitalKal which, in its actual form, is unique in the world. We are the only company in Canada, east of Toronto, to offer this line of products.
Suzanne Dionne is a Food Technologist (Université Laval, 1982), specialized in the transformation and preservation of food products.
In October 1999, after completing a masters in business administration, Suzanne’s project became reality. Les Aliments Massawippi Inc. opened its doors in January 2000 with the production of miso and a with small research lab for work on other health promoting products. Maintaining and improving health have always been strong motivating factors for Suzanne in her approach to food production and preparation.
Gilbert Boulay is a graduate in forestry engineering (Université Laval, 1982). He acquired a solid background in management while working as the director and co-director of a number of forest planning and development projects, in forest resource management and in land management both in Quebec and abroad. He acquired practical experience in communications and journalism producing socio-economic profiles within the framework of sector studies and leading a socio-economic analysis project. He is Vice-President of Marketing at Les Aliments Massawippi Inc. He has also mastered the art and techniques for producing miso.