On Thursday, May 27, 2021, Grands Moulins de Paris presented its sourdough starters and flavor solutions for the food industry via a webinar.
The Era of "Real" Food
French consumers’ trust in the food industry has been declining since 2016, even as they have become increasingly concerned about the impact of food on the environment and their health. As a result, over the past two years, three-quarters of French people have changed their eating habits to adopt a healthier diet and support local production.
Consumers want more information about the products they consume: 61% of French people read the information on product packaging, and 62% pay attention to whether or not a product has a certification label. As part of this effort to “eat better,” one in two consumers uses mobile apps for product comparisons, such as Yuka.
"Naturalness": a key focus for manufacturers
To meet consumers' demand for transparency, manufacturers are providing more information about product composition, ingredient sources, manufacturing locations, production conditions, and the health effects of their products.
Many companies have also created their own labels and sustainable supply chains to reassure consumers. “Naturalness” is a key focus for manufacturers, as 81% of French people are interested in innovations for more natural food products, and 68% of consumers prefer products that are free of artificial colors and preservatives or are 100% natural.
A return to tradition: a strong consumer expectation
French consumers want to see a return to traditional products made with genuine craftsmanship. To that end, many companies are now actively marketing their products with slogans such as “homemade recipes” and “handmade”…
COVID-19: A Catalyst for Change
The COVID-19 pandemic has raised consumer expectations regarding hygiene, convenience, and "homemade" products. Indeed, hygiene and safety have become top priorities.
The pandemic has also intensified consumers' search for meaning, and in this context, local products are seen as a source of reassurance and a sense of connection.
Finally, the successive lockdowns have also encouraged French people to spend more time in the kitchen: 58% of consumers plan to cook more after the pandemic.
At Grands Moulins de Paris, to meet all of our customers’ expectations, we have implemented a corporate social responsibility initiative called “A table.” To learn more about our CSR initiative, please read our dedicated article.
Source: FOOD 360™ 2020
Our culinary solutions
The word "leaven" comes from the Latin term "levare," which means "to lift."
Sourdough is a dough produced through natural fermentation using wheat or rye flour (or a mixture of both), water, and the natural microbial flora found in the flour (yeasts and bacteria).
The sourdough starter is then incorporated into the bread dough at a rate of 20 to 50%.
Generally speaking, sourdough is an ingredient that is making a comeback because it aligns with the values consumers are seeking:
• The real thing: a return to natural ingredients;
• Taste: seeking out new taste experiences;
• The focus: expectations regarding traceability, responsible practices, and French origin.
In addition, fermentation is also a rapidly growing trend. Indeed, fermented products from around the world, such as kefir and kombucha, are now appearing on the French market. This trend can be attributed to consumers’ perception of fermented products as a natural preservation method.
Grands Moulins de Paris sourdoughs
As early as 1968, Grands Moulins de Paris launched its first miller’s blend, Moul-Bie Campagne, which contains the company’s sourdough starter.
Today, our product line consists of four sourdough starters, produced using the same baking method for over 50 years in our facilities in Nancy and Reims.
Our sourdough starters are made using a slow fermentation process (at least 72 hours) to achieve a perfect balance between acidity and intensity.
Our sourdough starters are 100% clean label, and our ingredients are carefully selected.
Our four sourdoughs are:
• Wheat sourdough: an essential ingredient for giving your products an authentic flavor;
• Rye sourdough: a sourdough with character, perfect for adding an artisanal touch to your breads;
• Spelt and buckwheat sourdough: a unique sourdough with floral notes;
• Wheat germ sourdough: a sourdough starter that adds savory notes reminiscent of grilled cheese.
Our wheat and rye sourdough starters are also available under the CRC® (Culture Raisonnée Contrôlée) certification, a label that guarantees 100% French grains, grown using good agricultural practices that promote biodiversity and ensure fairer compensation for producers.
Our sourdough starters can be easily incorporated into all your recipes: bread, sandwich bread, brioche, puff pastry, pizza, cookies… They are available in 5-, 10-, and 25-kilogram packages.
Toasted corn germ flour
Grands Moulins de Paris is a division of the larger Vivescia Group, a French cooperative specializing in grains.
Among Vivescia's other business units is Kalizea, Europe's second-largest corn processor, whose mill is located in the Champagne-Ardenne region.
Grands Moulins de Paris and Kalizea have joined forces to produce a toasted corn germ flour. Made by roasting the corn germ and extracting the corn oil, this toasted corn germ flour adds distinctive flavor notes and a natural color.
This flour is 100% clean label, guaranteed to be sourced in France, and GMO-free.
Toasted corn germ flour can be combined with wheat sourdough to create a unique flavor profile.
We will be at the CFIA in Rennes from June 9 to 11, 2021. Please feel free to stop by and see us. It will be a great opportunity to sample our products, among other things!
