Product innovation

Ferrandi School : a partnership for the future

07 July 2014

In early March, at the Europain trade fair, Moulins Soufflet and the Ferrandi School Paris announced that they had agreed an ambitious partnership, dedicated to training and supporting those in craft baking. Their cooperation is based on three points : • Moulins Soufflet experts teaching students at the school, visits to mills, and regularly hosting trainees; • access to [...]

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Product innovation

A new production line at the Aizenay Mill

07 July 2014

With a new production line wholly dedicated to crushing, the Aizenay mill affirms its position as the front runner on an ever-growing market.   I n the last decade or so, the baking industry in Europe has increasingly wanted to use crushed cereals, in other words partly milled grain, in order to give their products a special, innovative appearance or taste. Increasing demand, from both [...]

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Product innovation

Training, sharing expertise

28 November 2013

Sharing our expertise with customers also includes training. And that is what motivated the introduction of the Fornax training programme, provided by our Profil unit.   Jean-Michel Soufflet has long wanted the Group to open a training unit able to pass on our business expertise, both in-house and externally. And now it’s a reality, with [...]

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Product innovation

The many aspects of rice

27 November 2013

Because of the components in rice, Soufflet Alimentaire is extending its product range to follow promising market trends, spanning naturalness, nutrition and innovation.   On the ingredients market, the demand for naturalness, quality nutrition and innovation is more marked every year. A gluten-free food, rice is the answer, for example, to increasing demand in this [...]

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Product innovation

Enzymes for health and nutrition

27 November 2013

Producer of enzymes by solid state fermentation (SST), Lyven has developed a range for the “Health & Nutrition” sector that is both specialised and effective, with three fields of application: plant extraction, the modification of proteins and aromatics.   100% natural plant extraction Naturalness is a basic trend in the market, over the last five [...]

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Product innovation

FIE 2013: Innovation and complementarity for Soufflet Group

25 October 2013

Four of the Soufflet Group’s divisions will be at the next edition of Food Ingredients Europe (FIE), that is to be held from 19 to 21 November next at Frankfurt. The occasion to present additional, innovative solutions to its manufacturer customers: AIT Ingrédients Solutions for the plant baking market: (improvers and mixes, for example) and this [...]

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Product innovation

Two new Grand Chef references

24 September 2013

AIT Ingredients proposes 2 new Grand Chef references with authentic and novel flavours, inspired by the best our regions have to offer. • L’Ardéchois is a lightly chestnut-flavoured bread (containing flour and chestnut shavings) with a subtle note of mild rye leaven. • Le Cayennais is a veritable gourmet’s temptation, combining cocoa, strong Cayenne chili [...]

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farine

Product innovation

Micro’Perfect, containing very few micro−organisms

01 June 2013

Perfecting the quality of flours, the basic ingredient of many a food product, is crucial for us all. We in the processing industry have to meet not only nutritional demands, but also food safety, hygiene and health requirements. Moulins Soufflet provides new solutions to this with the BlancdeBlé flour and the Micro’Perfect process.  With Micro’Perfect, the innovation is in the grain [...]

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Product innovation

Ruminants: increased productivity

01 June 2013

Last January, Lyven, the Soufflet Group subsidiary specialising in biotechnology, launched its new product Bovimalt® Plus, designed for ruminants. A 100% natural offering for a feed supplement with remarkable performance.   To address the search for profitable solutions in the livestock rearing and dairy production sectors. The Soufflet Group is providing the most convincing answers: after introducing Avimalt3. Plus, for incorporating [...]

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malt bio

Product innovation

Malt goes organic

17 November 2012

On a market where environmentally responsible production holds an increasingly important place, the Soufflet Group is closely involved in making products from organic farming. Among them, it has been able to gain real expertise in producing organic malt. The original request for organic malt came ofcraft brewers, who until then had to source their supplies essentially [...]

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Our approach

Right from the outset, the Soufflet Group developed itself in the wheat and barley industries by broadening the scope of its activities and acquiring more in-depth expertise from collection to transformation. Controlling all aspects of the production chain, in order to serve all its stakeholders, has always been our culture.

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