R&D and Biotechnology

A day dedicated to taste

01 June 2013

The second edition of “Rencontres Actual’IT” (topical get- togethers) took place at Corbeil-Essonnes. A meeting of experts on taste, to take the time to discuss our experience and innovations. Feedback on a successful, unusual event. 

In partnership with Moulins Soufflet (the milling division), we organised the Second “Rencontres Actual’IT”. The first edition was highly successful two years ago, and this year was a great success as well

The aim was clear: to talk about the preoccupation with taste at a day of discussion and discovery with our manufacturing customers. Heads of R&D, production, marketing and other managers: more than fifty people, representing some thirty European, as well as Tunisian, Algerian and other businesses, all in the bread industry, thus spent a day together, focusing on the topic of “stimulating taste buds and imagination”.

It is often at this type of event, where there is time to step back from the everyday grind, that the best ideas are born, and the seeds of long term partnerships are sown.

AIT Ingredients and Moulins Soufflet were thus minded to focus during the event on the possibility of comparing analyses drawn from different horizons, and of giving all of the participants the opportunity to go into greater depth on themes in their industry in accordance with their specific needs. To do so, eight high level workshops were offered (see opposite). Participants had just one regret – that they could only cover half of them! A summary of all workshops was put on line after the event, and did however enable them to have a look at ones they missed.

At the end of the event, feedback was very positive, as all of the reports received bore out. A success that was all down to the Soufflet Group’s ethos, shared by AIT Ingredients and Moulins Soufflet – enthusiasm for taste, and for serving the customer.

The eight workshops at the Second rencontres Actual’IT

Based around the central theme of sensorial perception, and taste in particular, the day’s workshops were run by experts from Moulins Soufflet and AIT Ingredients (heads of sensorial analysis, formulation, R&D and marketing), together with participants from the ISIPCA’s Sensorial Analysis

Laboratory and the ParisTech School of Chemistry.

“Taste buds and molecules”: taste is a matter of chemistry: converting aromatic molecules, experiments in molecular bread-making, acidity in bread-making, the Maillard reaction.

• “The words to say it”: discover the links between the sphere of fragrance and the food sphere, understanding and using interactions between smells and tastes.

“Other people’s taste”: the results of two exclusive surveys on European consumers’ food preferences, their attitudes to innovation, and expectations as regards taste.

• “Bread and wine”: œnology and sensorial analysis; identifying taste descriptors for yeast-based products such as wine and bread, to better understand consumers’ preferences.

• “Taste: at the heart of the business model?”:

detailing the value proposal made to customers to put key resources on line and the organisation of the business.

• “The experimental forum”: original recipes and amazing applications in bread-making. Bread, morning goods, puff pastry and more, to get lots of ideas.

• “Role of sourcing on the sensorial potential of flour”: workshops to see, smell and taste the sensorial impact of the choice of wheat varieties; understanding the different supply chains, developments in them and the Moulins Soufflet solutions; flour is more than a commodity, it’s a natural ingredient to be rediscovered!

• “Tastes and colours”: innovating with cereal ingredients and yeasts; the quest for little processed natural ingredients is a growing requirement for consumers, and brings the formulation of some products into question.

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.