At most research and production sites, Limagrain is rolling out effective methods to achieve operational excellence, in a spirit of co-construction with employees. It is also working to constantly improve its production tools and supplier relationships.
Thanks to the implementation of quality management systems that conform to the highest European and international requirements, Limagrain guarantees reliable traceability, from collection to processing to sales.
For example, Bisco Bio Sciences in India, Limagrain Chile in Chile and Hazera at its Dutch and Israeli sites have been certified by the ISO 9001 quality management system, as have the locations of Limagrain Coop. Crêperie Lebreton and the Jacquet Brossard facilities in Sens are certified by Ecocert which ensures that, following an on-site verification, farms and agri-food industries conform with the regulations for organic farming.
In January 2014, LCI was the first actor in its market to be SMETA certified for all of its sites. This evaluation and continuous improvement program that groups together the large groups in the agri-food segment, demonstrates the company’s responsible practices in the three following areas: working conditions, health and safety, environment and ethical practices.
Limagrain has the unique ability to combine genetic resources, the agronomic and environmental needs of farmers, the technological requirements of industry and the nutritional and taste expectations of consumers.
In this way, cereals have become the place where innovation is concentrated.
Limagrain Céréales Ingrédients (LCI) and Jacquet Brossard work in close collaboration with Limagrain breeders. Cereal ingredients and products are analyzed at every step of the processing chain. This includes working on the structure of raw materials, measuring the mechanical properties of breads and dough, and transcribing the functionalities provided by starch and proteins, etc.
The results of this collective intelligence include excellent hard wheat for sandwich bread and hamburger buns, softer wheat for cookies, improver wheat that optimizes the level of protein in the cereal and provides softness to bread, or even carefully bred wheat that increases the density of vitamins and minerals or reduces the caloric content in finished goods, without affecting the taste or look.