Profile of Nathalie Vigeant

An organization’s value is set by its employees, which is why we will showcase a few of them for you to get to know us a little bit better through all the different faces that compose our beautiful cooperative!

Today, let’s meet Nathalie Vigeant, our Innovation & Breakthrough Senior Specialist!

What does your work consist of?

“I develop products for Agropur’s internal and external clients, such as the Natrel mochis. I prepare prototypes in our laboratories which will then be produced in our plants. We test our prototypes directly with consumers or clients to ensure we develop products that correspond to their needs. Basically, I work to make the best products possible, that check all our boxes, as well as those of our consumers and clients!”

Can you tell us about a typical workday?

“My schedule is very different from one day to the next! Recently, I’ve contributed to creating three new gelato flavours. Of course… we had to taste them! I am lucky – I get to taste all kinds of products while I work, such as ice cream, gelato, cheese or flavoured milk, in order to perfect them. For instance, for ice cream products, I evaluate, among others, the texture, the amount of ice cream that has melted, and if the taste corresponds to what we are looking for.

Then, throughout the day, I follow up on the products I am working on, I determine their shelf life, calculate their nutritional value, list the allergens and ingredients according to the Canadian law. I also contact suppliers to find new ingredients. Therefore, my days and weeks are very different. Even since the pandemic started, I have often had to be on site instead of working remotely to be able to taste, evaluate, perfect… My schedule is very dynamic and I love it!”

Which studies did you follow to become a specialist in product research and development?

“I completed my college diploma (DEC) on dairy products at the Saint-Hyacinthe Institut de technologie des aliments. Afterwards, I studied until I had completed my masters on whipped cream. I have been working at Agropur for 30 years now and I must say I am still passionate about what I do! On top of my studies, I get to learn more every day thanks to my job. For example, when we wanted to develop mochis, I read a lot about rice paste technology. I remember, as if it was yesterday, watching a video on how rice paste is made in Japan – I was wondering: “How will we ever do it?” Finally, thanks to my research, a found a way for us to make our own and I am very happy about it!”

What makes you the proudest about your work at Agropur?

“In research and development, a lot of projects are not actually finalized, and it’s normal. When I do launch a product and that it becomes available to everyone, that’s what makes me the proudest! When we launched our mochis and that I saw some in grocery stores, I even asked my boyfriend to take pictures of me with them! When colleagues and consumers enjoy a product, it’s the biggest reward for me.”

Do you have a passion outside of work?

“I love gardening during the summer! Recently, I started growing vegetables, herbs and fruits. Flowers are not my strong suit so I buy them already grown, in pots! I love cooking as well – especially since I’ve renovated my kitchen last winter. My work inspires me a lot, since I taste new products all day. Lastly, I would add that I love to travel (and I miss it a lot right now). I particularly love going to Europe – I am as drawn by its beach destinations (Greece, Costa Del Sol) as its more urban areas (Paris, Rome). I can spend hours planning travel itineraries!”

What is your favourite recipe with dairy products?

“As a main dish, gemelli with cream, spinach and smoked salmon. For dessert, I love cream pies with cherries. I even invented a key lime version!”

Do you prefer firm or soft cheese?

“I prefer firm cheese: my all-time favourite is our Grand Cheddar 5 years. With its strong taste and a bit of crystallization, it’s hard to beat! Otherwise, I love most Agropur cheeses, like OKA L’Artisan for example.”