Experts Driving
Innovation
Our ambassadors
Cultivating excellence in bakery and gastronomy
Jean-François Fayolle, Meilleur ouvrier de France in bakery, innovation partner for Moulins Soufflet.
Jean-François Fayolle
Guy Martin
Product Innovation
Recipe creation
Training and Events
Our expertise
a cross-functional R&D team driving innovation
Biochemistry
Research Division
Leading innovation through the development of new products and enhancing the quality of our existing recipes by improving our formulations.
Formulation and Recipe
Development Division
Enabling our clients to access the most cutting-edge innovations and technologies through our close collaboration with fundamental research experts.
Central laboratory division
Meeting the expectations of our clients and consumers by focusing on quality and sensory preferences, from wheat to the finished product.
Wheat analysis: Annual wheat quality survey
Flour and mix analysis
Organoleptic analysis of finished products
Our Scientific Partnerships
Through our partnerships, we’re driving the development of disruptive agri-food products that maintain the quality of baked goods while supporting environmental sustainability.
Alongside INRAE (French National Institute for Agricultural Research) and “Ferments du Futur,” we’re leveraging research and innovation around fermenting agents to improve the nutritional quality of food.
