Innovation in processes and products

Innovation at the service of operational excellence

At most research and production sites, Limagrain is rolling out effective methods to achieve operational excellence, in a spirit of
co-construction with employees. The Group 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.

  • Among the 34 companies of the Group
    with industrial activities, 27 of them,
    representing 98% of sales, implemented
    a quality management system and several
    of their industrial sites are ISO 9001 certified.
  • All of our French companies active on the bakery
    product (Jacquet Brossard) and cereal ingredients
    markets (Limagrain Céréales Ingrédients)
    have received food safety certification (BRC, IFS, FAMI-QS or ISO 22 000 FSSC)*
*BRC (British Retail Consortium); IFS (International Featured Standard); FAMI-QS (Quality and Safety System for Specialty Feed Ingredients and their Mixtures)
**IFRS Figures

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.

Collective intelligence

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, wheat varieties adapted to making 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.

News


VILMORIN-MIKADO, a major global player in kabocha squash

In Japan, growing one of the most popular vegetables, the kabocha squash, is difficult in winter. As a result, Vilmorin-Mikado developed a global logistics chain in order to ensure that this vegetable can be procured from abroad.
This organization involves, on the one hand, dealers, growers, and exporters of the product from Mexico and New Zealand and, on the other hand, Japanese importers. Thanks to this logistical and partnership approach, and exacting breeding, VILMORIN-MIKADO is now the No. 2 player on the Japanese market for this vegetable, and holds an 80% market share in Korea.

News


Jacquet no sugar added

Nutrition is at the heart of Jacquet Brossard's concerns.
The company is concentrating its efforts on the nutritional quality of its products and creating new recipes in line with public health goals: the reduction of the amount of sodium, fat, simple sugars, and an increase in complex carbohydrates and fiber to contribute to better food for all French people. With this in mind, Maxi Jac "No Sugar Added" was created as a response to the fact that 84% of French people were looking for this kind of sandwich loaf. This new line-up only includes the natural sugar present in its ingredients, or less than four teaspoons per packet !