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

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

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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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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pain epi farine grain

Product innovation

A 100% natural substitute for Guar gum

17 November 2012

AIT Ingredients is launching VitalGlucane H+, a new 100% natural ingredient, that improves water take-up by dough and pastry, at appreciably lower cost, and has a proven health benefit. Beta-Glucans are soluble plant fibres with the particular feature that they confer significant water absorption power. Ingredients in the VitalGlucane range are obtained from specially selected barley […]

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soufflet alimentaire

Product innovation

Enzymes: applications you don’t always think about

01 November 2011

The Group subsidiary dedicated to producing and formulating enzymes, Lyven has again just added to its product ranges with new lines for the food and agriculture industries. Fruit as firm as when it was picked with the expanded PECLYVE PME range. Concentrated Aspergillus niger esterase pectin is very effective for firming up fruit such as strawberries, peaches, pineapples […]

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soufflet alimentaire 2

Product innovation

e-clean solutions yet to be used

01 November 2011

Consumers are attaching increasing importance to the composition of foodstuffs, their origin and naturalness. Rice starches, psyllium fibre and pulse flours are all e-clean, allergen-free solutions. Their range of application is still little exploited. Classified with higher plants, rice starch is a complex carbohydrate and an essential constituent of human food. To meet the growing demand for e-clean, allergen-free […]

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vitalit

Product innovation

“Clean-label” for healthy, successful food : Vitalit

01 November 2011

 AIT Ingredients is thinking of consumers’ well-being with its new Vital’IT range. 100% natural innovative, effective ingredients, packed with nutrients for successful finished products: texture, softness, shelf-life. A definite plus for delicious bakery goods.  To innovate in the nutri-functional plant bakery and morning goods ingredient segment, AIT Ingredients has drawn on the strong points of the […]

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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 […]

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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.