Product innovation

BlancdeBlé flour, naturally wholemeal and light−coloured

02 July 2011

Despite high food safety standards, suspicions that additives are potentially harmful remain strong. In their quest for “naturalness”, consumers are looking for products that are both healthier and more authentic (with fewer added ingredients). Efforts to eliminate noxious substances – preservatives, colouring and artificial flavourings – have begun.

BlancdeBlé flour, naturally wholemeal and light−coloured

BlancdeBlé is a brand-new additive-free flour resulting from Groupe Soufflet work on varietal selection conducted by the Moulins Soufflet teams. It is made by milling a white wheat whose husks (bran) are so pale that the wholemeal bread made with it is rich in dietary fibre, but as lightly coloured as white breads. BlancdeBlé is a Clean Label flour that can be used in all kinds of applications. A key advantage is that it is very cost- effective, since there is no need for added dietary fibre from other sources, which can have a significant effect on cost price (see opposite). In removing some of the obstacles to the consumption of products made with wholemeal flour, BlancdeBlé will help to widen this high added value niche market.

 

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.