A strategic presence in the ingredients section of the IBA trade show
Unlike previous editions, where Grands Moulins de Paris was located in the “Artisan Bakeries” section, we will be located in the “Raw Materials and Ingredients” section of the IBA trade show. This strategic decision highlights the ID Ingredients offering—Grands Moulins de Paris’s ingredient solutions for the Bakery, Pastry, Confectionery, and Catering (BVPT) industry—whose new identity was unveiled in March 2023 at the CFIA Rennes (France).
Over the course of five days, our sales teams focused on the industrial and export marketsdiscussed the specific ways they can provide day-to-day support and the benefits of our products: flours, sourdough starters, miller’s mixes, dough conditioners, functional flours, and cereal ingredients (malts, toasted corn germ flour, etc.).
A presence that is well-represented in French and international trade publications
Our participation in the IBA Fair has been featured in several national and international articles:
Raise the profile of our range of ingredients for food manufacturers, a long-standing specialized offering
To better showcase our expertise and commitment to providing ingredients for manufacturers, we decided to develop a dedicated brand identity. With ID Ingredients, manufacturers in the plant-based protein sector can more clearly identify the full range of products and services tailored to their needs, beyond our milling expertise.
“Grands Moulins de Paris is a century-old company known and recognized for its expertise in flours, miller’s mixes, and services within the baking industry. But its specialties extend even further: we have dedicated teams working on the formulation and production of our ingredients for manufacturers in the French and European markets,” explains Kevin Melouli, Sales Director for the Industrial Sector.
"It is thanks to this unique baking expertise that Grands Moulins de Paris has been producing deactivated and dehydrated sourdough starters (wheat, rye, wheat germ) for over 50 years using traditional baking methods. Without a fermentation starter, they are produced slowly to achieve a perfect balance between acidity, aromatic intensity, and toasted notes—the very qualities that make them unique.
Furthermore, as a member of VIVESCIA, a leading French grain cooperative, we have full control over the supply chain and access to a wide variety of ingredients derived from wheat, corn, and malt.
"Proud of its heritage and expertise, Grands Moulins de Paris has chosen to launch ID Ingredients, a distinct brand that reflects its professional expertise in the industrial ingredients market."
Personalized, tailored support for industrial clients
We share the same goals as our customers: to provide safe, high-quality, and cost-effective products. To meet these expectations, the manufacturers we work with can count on the expertise of a dedicated and passionate ID Ingredients team that is highly adaptable.
As Kevin Melouli explains, “To help our customers bring their projects to fruition, our ID Ingredientssales team supports them every day through every stage of the process.”
To this end, the team works closely with our Product Development and Innovation department, which researches and develops customized solutions. Our technical experts work closely with manufacturers during the implementation phase to ensure that products meet customer expectations and to define optimal processes.
In collaboration with these teams, our marketing department organizes innovation workshops on consumer trends that guide our decisions and those of our clients. Together, we work collectively on solutions that must prove effective in addressing the industrial and environmental challenges ahead while meeting new consumer expectations.
“Serenity Gluten Replacer” and a new malt product take center stage at IBA 2023
The ID Ingredients range consists of five categories of technical and sensory ingredients, and we are constantly working to create new solutions within these categories. At the request of our industrial clients, we offer custom solutions tailored to their specifications, but we also develop standard products that align with market trends and consumer expectations.
“To help manufacturers maintain profitability amid volatile raw material prices, Grands Moulins de Paris has, for example, developed ‘Serenity Gluten Replacer.’ “It is an enzymatic solution that can reduce added gluten by up to 50%, depending on the recipe and application. It also addresses consumers’ need for reassurance by shortening product ingredient lists,” explains Kevin Melouli.
Our customers develop unique products that reflect their brand identity. We meet this need for customization with our range of sourdough starters and grain-based ingredients made from wheat, malt, or corn, which help create a distinctive taste and color profile.
"During the IBA, we will be showcasing a new malt product that adds a caramel-coffee flavor note to brioche and bread, as well as a warm caramel color, with a recommended usage rate of 0.5% to 2%."
Finally, our marketing team works closely with our Product Development and Innovation department and our buyers to identify new ingredients for creating unique and trendy flour blends for the BVPT market.
Market Outlook by Kevin Melouli, Sales Director, Industries
“As we have seen over the past three years, it is difficult to predict the future with certainty. There are many possible outcomes. Through ID Ingredients, Grands Moulins de Paris aims to act with creativity, efficiency, and responsibility to address food and climate challenges.”
Our primary challenges are to safeguard food security and nutrition for future generations and to mitigate climate change by protecting our environment and improving soil health, water management, andCO2 levels. To achieve this, we must innovate in a way that is straightforward but not simplistic, and with transparency, while redefining our priorities. This is the very essence of our Link by GMP sustainable development approach.
Navigating instability and looking toward the future requires a deep understanding of consumer expectations, consumption patterns, and the values they seek. That is why our marketing team closely monitors food trends in different countries. Enjoyment and naturalness are two key areas to consider. Finally, plant-based ingredients and/or functional ingredients that promote health, along with technologies that are still underutilized, should enable the development of new textures and flavors.
"These solutions will drive innovation toward a food system that meets consumer needs and provides sustainable solutions for our planet."
