From March 14 to 16, 2023, we were at booth C 35 in Hall 4 at the CFIA in Rennes to introduce you to our new visual identity and discuss with our sales teams the benefits of our wide range of ingredients for the beverage, food, and bakery industries: miller’s mixes, sourdough starters, cereal ingredients, dough improvers, and functional flours.
Grands Moulins de Paris, a leading player in the world of ingredients for the food and beverage industry
To better highlight Grands Moulins de Paris’s expertise and commitment to providing ingredients for industrial clients, we decided to develop a dedicated brand identity. With “ID Ingredients,” manufacturers in the food industry can more clearly identify the full range of products and services tailored to their needs, beyond Grands Moulins de Paris’s milling expertise.
The brand's identity is built on five pillars that set it apart and make it unique:
Technical and sensory ingredients
As a member of the VIVESCIA Group, a leading French grain cooperative, we have complete control over the supply chain and access to a wide variety of ingredients derived from wheat, corn, and malt.
Support at every stage of industrial projects, provided by a team of experts who are always ready to listen
The men and women in our Product Development and Innovation (DIP) division research and develop customized solutions. Our technical experts support manufacturers during production line implementation (including technical assistance). Our marketing department organizes innovation workshops to address emerging consumer trends. Finally, our sales team works closely with manufacturers to ensure their projects are successfully implemented.
An agile and efficient business partner
Every day, our customers strive to keep pace with evolving consumer trends and develop safe, delicious, and profitable bakery, pastry, and catering products. To bring their projects to fruition with confidence, they can rely on the expertise of a team of adaptable professionals. The solutions we develop together must be effective in meeting the challenges that lie ahead.
CFIA: A must-attend event to discover all our new products
“Serenity Gluten Replacer” for controlled adaptation of production processes
To help manufacturers maintain profitability amid the current volatility in raw material prices, Grands Moulins de Paris has developed Serenity Gluten Replacer: an enzymatic solution designed to reduce the amount of added gluten in bakery, pastry, and confectionery applications (BVP).
Serenity Gluten Replacer allows up to a 50% reduction in added gluten depending on the recipe.
An easy-to-use and cost-effective solution, perfect for handling:
• the surge in gluten prices
• the limited availability of French gluten
• consumer distrust by removing or shortening product ingredient lists.
Come discover our line of Serenity additives, which will help you optimize your production processes.
Deactivated and dehydrated wheat germ sourdough to enhance the sensory profile of its products
Thanks to its unique baking expertise, Grands Moulins de Paris has been producing deactivated and dehydrated sourdough starters using traditional baking methods for over 50 years. The raw materials are carefully selected to ensure quality and traceability. Without a fermentation starter, they are produced slowly to achieve a perfect balance between acidity, aromatic intensity, and toasted notes—the characteristics that make them unique.
Discover Grands Moulins de Paris wheat germ sourdough: a deactivated and dehydrated sourdough that adds notes of toast and roasted flavors, making it perfect for savory applications. It blends easily into all kinds of baked goods (breads, pastries, pizzas, crackers, and more).
Grands Moulins de Paris’s expertise in ingredients takes center stage at the CFIA
Nutrimarketing Innovation Tour, Tuesday, March 14, from 11:00 a.m. to 12:30 p.m.
The ID Ingredients teams at Grands Moulins de Paris will participate in the CFIA Innovation Tour organized by Nutrimarketing to showcase all the flavor solutions that help give products a unique signature.
Keynote: “The Era of Real Food: Applications in BVP” Wednesday, March 15, from 1:30 p.m. to 1:45 p.m.
Consumers are looking for products with simple, natural ingredients and are calling for a return to “authenticity.” Fatiha Hanine, Marketing Product Manager at ID Ingredients, and Olivier Gagnard, Sales Team Manager at ID Ingredients, will host a webinar to explore this trend in greater depth. Watch it on YouTube:
ID Ingredients booth by Grands Moulins de Paris: Booth C 35 – Hall 4
