02 Jul Innovation in a changing world
BIOSPRINGER SITE EXPANDED
On June 2018, Antoine Baule, CEO of Lesaffre, and Brice-Audren Riché, Managing Director of Biospringer worldwide, unveiled new equipment at the Biospringer Strasbourg site. Since its creation dozens of million euros have been invested in the site. There will be many benefits, including increased yeast extract production capacity.
To celebrate this event, Biospringer invited its top clients and some of the press to a journey through innovation – a key value for the brand. The event took place on June 28th & 29th, in Strasbourg – France.
INNOVATION IN A CHANGING WORLD
The first guests arrived at the Bibliothèque Universitaire (University Library) of Strasbourg on Thursday 29th of June at 2pm. They were warmly welcomed by Antoine Baule and Brice-Audren Riché.
Following this introduction, the attendants were invited to listen to many inspiring and interesting conferences. The first subject was Food & Beverage, a world of change – Where are we now and where are we going? by David Jago, Director of Innovation & Insight at Mintel. He presented the key trends that shape today’s food market, focusing on naturalness and healthy lifestyles. He also considered the future trends. These could be summarized into more diversity, more variety, greater personalization and fragmentation. He also pointed out the importance of transparency.
Research & Development Expertise dedicated to Innovation
The second conference was about R&D Expertise dedicated to Innovation. It was addressed by Carmen Aruda, R&D Director at Lesaffre and Rudy Menin, R&D Director at Biospringer.
Carmen Aruda presented our R&D department, its history, today’s organization and the main challenges they face. She also introduced the vision they have for the future. The goal is to keep innovation at the heart of the company.
Rudy Menin focused on a more technical subject: how food is a complex mixture for a good harmony of flavors. Thus, the richness and harmony of a final preparation is due to a large diversity – and complexity – of starting molecules and aromas recombining during the cooking of natural ingredients. Biospringer’s aim with yeast extract is to promote and capitalize on this complexity, but with definite drivers that we presented. Thus, Rudy Menin developed the new fields to work on for our R&D department. It shows that tomorrow’s culinary solutions will mean a lot more than just “taste”, and that we have a much broader aim.
The next conference was presented by Hanane Lamjaj, Global Marketing Manager at Biospringer. She talked about how yeast extract is an exciting product, allowing so many possibilities in applications, and at such a low dosage. She mainly focused on its naturality and some of the benefits you can expect from yeast extract.
After getting to the concept of naturality worldwide, and what does it really mean, Hanane Lamjaj showed consumer’s expectations of food naturalness. She kept on with how yeast extract is a complex & natural solution, with a wide range of effects on taste.
GALA EVENING & FOOD DEMONSTRATIONS
Following this afternoon of great conferences, and inspirational talks, our clients were invited to a Gala Evening at the magnificent Palais Universitaire (University Palace).
This event started with a welcome drink and food demonstrations, by 3 chefs from the Paul Bocuse Institute. The recipes were made in collaboration with the Center for Food and Hospitality Research at Institut Paul Bocuse. The Chefs had worked on 3 main recipes, in coordination with our Culinary Center experts:
> One made with our Springer 6008 and our Springer organic yeast ingredient: a umami tomato recipe,
> Then a roasted poultry finger, made with our Springer Precursor™ 201. It is a natural spray-dried and low-sodium yeast extract powder that gives strong roasted white meat flavor notes after cooking reaction.
> And a vanilla tartelette, made with our Springer ® Reveal. This yeast extract brings condensed milk and whole egg flavor. It gives richness to the recipe.
Each one of these recipes contained yeast extracts to give more impact to the recipe. The objective there was to show that whatever is the application – savory or sweet, industrial or home-made – yeast extract will improve the recipe in many ways!
Our Culinary Center team can help food producers using our ingredients in many different applications, like they did with the Chefs of Institut Paul Bocuse. We count 5 Culinary Centers worldwide, with 609 recipes to this day!
On Friday 29th of June, we invited our clients to tour the Strasbourg plant, to meet our local experts. They were also invited to know more about our commitments towards them. We described our Improvement Program, we presented our Sensory Analysis Program, and all the Services we want to keep improving for them.
A great wrap-up for this two days event!
*DAVID JAGO – Director of Innovation & Insight – Mintel
David Jago is Director of Innovation & Insight at Mintel UK. With over 20 years’ experience tracking and analyzing new product trends, he offers a unique perspective on the marketplace and future new product development. He is responsible for providing tailored research and analysis in the fields of product development, market appraisal and competitor evaluation, to a broad range of packaged goods manufacturers, their suppliers and agencies in Europe, North America and Asia.
** DAVID GUIRAUD – Executive Business Coach – Visconti
Passionate by the digital revolution David Guiraud is Executive Business Coach at Visconti, the sparring partner of leaders. After a long career in the newspaper business as CEO of Les Echos and Le Monde, he is nowadays chairman of the supervisory Board of Ouest-France, the biggest newspaper in France.