The company launched five Campasine organic bread mix varieties in March this year, using a natural fermentation process using a mother dough, wheat and buckwheat flour. Fermentation means the taste and appearance of the end product is different and the crust is thinner.
As part of the range, it has also introduced a citrus blend of orange and lemon because sweet breads has seen as increase in demand in some markets outside of Europe and younger consumers in the US market prefer sweeter products.
Pascal Philibert, CEO, Philibert Savours, told FoodProductionDaily.com said it’s hard to get customers to accept changes and to match industrial production with clients’ demands of healthier, cleaner and more local products.
“We are facing an economic concentration, markets are getting closer to each other. Customers habits are globalizing, but they also want local food,” he said.
“Philibert Savours tries hard to propose a global way of thinking (bringing together global and local), and to focus on our client’s distinctive signatures, adding a special touch to their products so they won't be the same as others.
“We are working on a range of Advisory Services where we intend to be the partner to rely on when you need to produce tasteful bread or even sourdough.”
Speaking about sourdough, Philibert said producing the product is ‘anything but easy, and a lot of companies have trouble with this production management’.
“We used to want to sell our sourdough everywhere, now we want to sell our expertise so our clients can produce their own. This fits into our sustainable development policy, reducing transportation needs,” he added.
“Food processing is about to enter a new phase. Colors, nutrition, gluten free, local, these requirements give us an opportunity to get closer to our clients”.
The next phase in the company he said is getting closer to the South American market.
“We are pleased to announce Philibert Savours will soon open a branch in Brazil,” said Philibert.
“We strongly believe in this market. We are also participating at Gulfood Manufacturing in November to look at opportunities in the Middle East.”
Last year, the French ingredients specialist started to consult and train bakery companies on how to use pre-mixes. It also has a research and development (R&D) team that works with raw materials and developing pre-mixes for industry with a factory that produces some of its ingredients.
“We have a unique organisation starting with the Philibert Savours Institute, true expert of the fermentation process, an R&D to create specific signatures and a production plant in France,” added Philibert.
“This represents a true shift within the company.”
Philibert Savours will be exhibiting at Gulfood Manufacturing in Dubai (November 9-11) at stand S1-C53.