Volys is 75 years young
A heartfelt thank you
9 January 1946' a historic date for Volys: on that day, the first order of "15 broilers for Maison Léonie Hogne in Mons" was recorded. The company was born.
75 years later, we are all proud to celebrate this 'Diamond Jubilee'.
A heartfelt thank you to all customers and employees for making this historic milestone possible for Volys.
Also in the next 75 years, Volys will aim to do more than produce delicious products... We aim to play our part in creating a better and above all healthier society.
Healthy enjoyment & reliability
Healthy eating and total enjoyment, what a glorious combination! Our lean chicken and turkey meat is packed with nutrients. That means pure enjoyment in a balanced way.
Bursting with quality, authentic and safe. We always cook our poultry first, so that you can enjoy eating it with total peace of mind.
Inspirational & nice and easy
Our chicken and turkey products are so inspiring that they will unleash your creativity. With Volys you’ll simply conjure up an amazing new dish. Everyday snack or special celebration: not a single recipe escapes our creativity.
Nice and easy
User-friendly and healthy. We love to make it easy for you. Products, flavours, packaging, preparation… everything designed for the consumer or the professional, to keep things nice and easy.
Dynamic & innovative
An enthusiastic and dynamic team, we love to assume the leading role. We are constantly proactive, finding unique and innovative products. That's why we always exceed your expectations.
Volys breaks with convention. Innovation is part of our DNA. We never stop innovating or improving. We do it for our poultry, and we do it for us. So the food on your plate keeps getting better.
Reliability and safety are in our DNA. Our quality team follows the strictest guidelines to guarantee quality at its best.
From the very beginning our NPD team focuses on product development and innovation We collaborate on fundamental research with external partners and university labs. This allows us to launch surprising new products every year.
Sustainability is an important idea and one in which we continue to invest. We ask our suppliers to sign a sustainability charter and we too take initiatives in this area. Discover our Durability Charter
Volys is attentive to animal welfare. Our Animal Welfare Officer ensures that everything is done properly and with due respect.
Volys National & International
Beyond our home markets (Belgium, the Netherlands, France and the UK) Volys operates internationally in and outside Europe. One important sales market, for example, is the Middle East.
Halal certification is a huge advantage for Volys in these export markets. Discover Volys Halal products.
The Dewulf brothers set up a chicken slaughterhouse on Oudstrijderslaan in Lendelede.
The Dewulf brothers introduce a name change in 1957 and operate under the new company name of Volys.
Volys is a contraction of the French 'Volaille de la Lys.'
In 1966 a close partnership is formed between Volys and animal feed manufacturer Versele-Laga. The first step towards vertical integration.
For reasons of profitability the chicken slaughterhouse is converted to a turkey slaughterhouse in 1972.
On a business trip to America the Managing Director of the time, Antoon Leyn, is introduced to cold cuts made from turkey. On his return to Belgium Turkey Ham is born. Volys launches the first poultry-based charcuterie product on the European market. And so begins a tradition of innovation.
Volys expands the coverage of its assortment, and to its range of cold cuts it adds culinary preparations. The iconic product in this segment is undoubtedly the Turkey Slab: a ready cooked and generous piece of turkey thigh.
After cold cuts and culinary preparations Volys enters a new segment: that of breaded products. The Turkey Breast Schnitzel is the DNA of the category: a deliciously tender turkey steak with a crunchy crust.
After meal components comes bar snacks. In 2000 Volys launches Drumsticks, Apritos and Wings.
To satisfy the growing demand for breaded products the production line is largely automated.
As part of the ongoing international expansion Volys invests in HPP technology. High Pressure Pasteurisation leads to a significant lengthening of shelf-life with no loss of quality or flavour. Volys's cold cuts have been enjoyed around the world since 2010.
Volys aims to raise its profile as a manufacturer of balanced foodstuffs. To maximise this message a radical change is made to the logo and business identity. The green Volys is officially launched at Tavola.
Volys Lendelede gradually bursts at the seams. After considering the options it is decided to purchase new business premises in Heule. Initial business activities in Heule began in 2020.