Could you introduce yourself in a few words?
I was hired 12 years ago as an assistant R&D project manager at Grands Moulins de Paris following my internship at the end of my degree in food engineering. I then advanced within the department.
I currently serve as Senior Project Manager, overseeing a team of three employees. I am responsible for development and renovation projects, as well as the continuous improvement of flour blends for bread, pastries, confectionery, and catering products, targeting the artisanal bakery, supermarket, and foodservice/key account markets.
What are the responsibilities and roles of the R&D department in the context of a product launch?
The R&D department oversees the development project in close collaboration with the marketing department. Our goal is to meet the marketing brief by developing a product with the technological and sensory characteristics that meet the expectations of both bakers and consumers.
As a driving force, R&D coordinates the work of the various departments involved (purchasing, central quality control, production site, management control) and supports the product from the initial brief through to mass production.
Can you tell us about the new Berrouga blend?
Berrouga is a bread mix designed to make a rustic loaf with deep French roots, which has been reinvented to meet the growing demand for plant-based protein. It is a bread that takes pride in its origins.
It contains wheat flour and 100% French ingredients (green lentils from Berry with the Label Rouge and IGP certifications, split peas from the Loire Valley, Beluga lentils from the Loire Valley, and einkorn wheat from Berry).
It fully embraces the current trend toward plant-based nutrition while remaining true to its roots, thanks to a slow, high-quality production process that allows it to develop its aromas and distinctive sourdough flavor. It features a floured loaf shape and a golden, slightly airy crumb containing crushed grains. Furthermore, the Berrouga is part of our “à table” with its simple composition and the use of familiar, high-quality ingredients.
What are the nutritional benefits of this new blend?
This all-purpose mix allows you to bake bread rich in plant-based protein thanks to its cracked legumes, chickpea flour, and pea protein.
How did the development of this new product go?
This development presented challenges on both the technological and sensory fronts. The work involved in formulating the product and selecting ingredients—particularly plant-based proteins and legumes—played a key role in creating a product with a distinctive, authentic flavor and a rustic, high-quality appearance, while ensuring a high content of plant-based proteins and using simple ingredients.
The collaboration among our various departments, combined with our bakers’ expertise, the quality of our flours, and our expertise in recipe development, were key to the project’s success.
It's a real team effort!
