At CFIA Rennes 2026, Grands Moulins de Paris showcased its full range of functional and sensory grain ingredients at its booth (B52, Hall 4), designed to address the challenges facing today’s and tomorrow’s food products (naturalness, formulation simplicity, optimization of nutritional profiles, optimization of organoleptic profiles, etc.).
A range of sensory and functional ingredients that highlight the richness of grains
Drawing on its milling expertise and knowledge of grains, Grands Moulins de Paris has developed a comprehensive range of technical and sensory ingredients designed to support innovation and performance among industry professionals.
The product line is aimed at food manufacturers, particularly in the bakery, pastry, confectionery, and catering sectors, who are seeking functional ingredients to optimize texture, taste, color, and production processes. Grands Moulins de Paris offers solutions tailored to their formulation and differentiation needs.
Ingredients that enhance flavor, texture, and performance
Visitors to the CFIA had the opportunity to discover various solutions developed by the R&D and innovation teams at Grands Moulins de Paris, including:
• functional and custom blends tailored to industrial requirements,
• cereal ingredients (micronized bran, stabilized wheat germ, inclusions, etc.),
• functional flours designed to improve texture or replace certain starches,
• deactivated and dehydrated sourdough starters, which add specific aromatic notes to recipes.
These solutions enable manufacturers to customize their products and stand out from the competition through distinctive flavors, visual appeal, and textures.
The Cookie Mix – Cereal Fusion
To demonstrate its expertise in the grain industry, Grands Moulins de Paris showcased an innovation at its booth designed to stimulate the senses: Cookie Mix – Cereal Fusion.
This cookie mix brings together the expertise of the three companies in VIVESCIA INGREDIENTS’ Food Division to offer two unique flavor profiles: popcorn and cocoa-malt. In particular, it combines:
• 100% French wheat flour from Grands Moulins de Paris, showcasing the company’s century-old milling expertise,
• Kalizea’stoasted corn germ flour, made from roasted corn germ, adds delicious notes of hazelnut, popcorn, and toasted grains to your recipes and offers a unique flavor profile.
• Diachoco Dark Spray malt extract from Diamalteria Italiana, specially formulated to work in synergy with cocoa, delivering an unexplored flavor profile: toasted malt, roasted notes, and smoky undertones.
Formulated, produced, and blended by Grands Moulins de Paris at its milling facility in Briare (Loiret, France), this product demonstrates the company’s ability to create technical solutions that combine culinary innovation with industrial efficiency.
Recognized expertise and a stronger local presence
At this year’s CFIA 2026, our teams had the pleasure of speaking with numerous purchasing and R&D managers who were looking for high-performance, reliable grain solutions.
These leading players in the bakery, pastry, and catering industry (BVPT) confirm the effectiveness of our grain-based solutions. What they value most about us is our ability to meet today’s demands for taste and texture through our custom-formulated ingredients.
This approach reinforces our commitmentto closely aligning with manufacturers’ operational needs by combining responsive sales support with cutting-edge technical support.
“CFIA remains a must-attend event for the ingredients market in France. This year’s event was particularly successful for our business, driven by our recognized technical expertise and a strong sense of teamwork.”
