For three generations we have been passionate about the noble, rare craftsmanship of the "Maître Nougatier".
We strive to serve you the tastiest nougat. Created with the finest ingredients, through slow cooking and... respect for "man" (m/f/x) and the environment.

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Vital and Elsa Gormez-Soens, 1926

The journey.


Vital, descendant of a confectioners family, leaves his hometown Constantinople (now Istanbul) to discover the secrets of all types of 'nougat'.

In Montélimar, Alicante and Verona he successively gets to know the French nougat, the Spanish turròn and jijona, and the hard Italian torrone.
He perfects his profession and discovers the long shelf life of these delicacies. Ultimately, his journey leads him to Belgium, where a new adventure would begin.

In Ghent, Vital falls in love with the beautiful, young Elsa Soens.

Around 1926, Vital and Elsa Gormez proudly earn their living with their own 'Nougat Vital'.

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The recipe.


Vital quickly understands that the sweet taste of the Mediterranean is not appreciated in the cooler north. Without direspecting its honest character, he tempers the sweetness by keeping the honey percentage discreet. However, he attaches great importance to the quality of the traditional recipe and chooses the finest sugars, the noblest of nuts, pure honey and exotic vanillas. After a long search, he eventually develops a very balanced flavor… that would quickly prove popular.

In 1948 Vital and Elsa's efforts were awarded the Médaille d'Or at the International Food Fair in Brussels.

Maurice and Lydie Gormez-Haerinck, 1958

Vital and Elsa have three children. In 1958, their Maurice joins dad in the 'atelier'. Growing up in the vicinity of the steaming kettles, Maurice inherits father Vital's fine nose for quality.

As business owners, Maurice and his wife Lydie Haerinck look further, starting from 1965. In 1978 they move the company to a larger location in Nevele and in 1984 they already participate at the International SüsswarenMesse in Cologne. It will be the start of a successful export story.

Nougat appears to be resistant to temperature changes and its long shelf life of 18 months makes it the perfect export product. In 1985, their work was awarded the Oscar for Export in Brussels.




In 1990, Maurice and his team develop a new destination for nougat in their laboratory. In the shape of granules and cream, nougat becomes an ingredient for chocolate, patisserie, biscuit and ice cream.


Matthias and Veronique Haeck-Gormez, 1994

From 1994, son-in-law Matthias Haeck and daughter Veronique Gormez become the third Vital generation. They introduce the concept of marketing and the brand becomes a pioneer in the industry: often copied, not yet equaled.


Vital 2.0


In 2005 they take the next big step with the construction of a completely new state-of-the-art production hall. The production process is rethought, but with respect for the original recipes, automated where useful. Purchasing, production, sales and logistics are integrated into a sophisticated organization, in which product quality and safety are central.

Nougat Vital is certified IFS Food Higher Level, FAVV, Bio, Fairtrade, Rainforest Alliance and FDA.

The unique taste and texture of Nougat Vital were awarded the Supreme Taste Award in 2009 by the International Taste and Quality Institute: the crowning achievement for three generations of Maître-Nougatiers.

Since then we have been creating new formulas, flavors and applications for renowned brands in Belgium and abroad.




Matthias Haeck
Managing director - Chief nougat lover


itinerary to our workshop in Deinze

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