Label Rouge is the only official indicator certifying a superior level of quality (art. L.641-1 of the French Rural Code).

To obtain the Label Rouge and maintain it, organoleptic tests are carried out regularly to demonstrate that Label rouge products are superior in terms of taste.

These organoleptic tests are performed each year by accredited laboratories.

There are two types of tests for Label Rouge poultry:

• Hedonic tests: once a year these tests are performed to prove that the consumers prefer Label Rouge products to standard products. They are blind taste tests during which the consumers taste several products (several Label Rouge products and a standard product) and rate each one (appearance, taste, texture…) on a pre-defined scale.
• Sensory profiles: are performed twice a year by a jury of trained experts; these profiles emphasize the differences and the specific features of Label Rouge products versus standard products.