EUROGERM Inaugurates Bio-Fermentation Plant in Burgundy
EUROGERM opened its new bio-fermentation plant, located in the Dijon-Bourgogne ecopark in Saint-Apollinaire, France. The launch of operations at the bio-fermentation plant marks a strategic turning point in the deployment of EUROGERM’s Bio-fermentation Program: EUROGERM is now the creator and producer of innovative ingredients derived from bio-fermentation, demonstrating its commitment to the research and development of cutting-edge technological solutions in response to modern-day food industry challenges.
Representing an investment of EUR21m supported by France Relance to the tune of EUR1.8m, the plant covers an area of 4,000 m² on a 13,000 m² site. Initial production is estimated at 400 tons a year, with the aim of gradually reaching a capacity of 1,000 tons a year. The first step, in 2024, will be the production of 100% French CRC sourdough, made from French cereals grown using sustainable methods to promote biodiversity.
By 2025, other innovative fermented ingredients will be added to production.
The plant and, more broadly, the Bio-fermentation Program are at the heart of the Group’s CSR approach: the ingredients produced at the plant will provide BVP customers with innovative solutions to meet consumers’ high expectations in terms of transparency and sustainability. Production-wise, the technologies selected will contribute to greater energy efficiency by reducing the resources consumed by various processes. To reduce wastewater from cleaning, all washing effluents are treated using an innovative technology known as hydroponics (plants and microorganisms). This organic and eco-friendly solution will enable us to discharge rainwater-quality water and ready for possible reuse in the future. Finally, 100% of their waste is sorted, recycled, and reprocessed locally.
Founded in 1989, EUROGERM is an agri-food group specialising in the design, production and sale of technological, sensory and nutritional ingredients and solutions for the milling, bakery-patisserie and catering industries. The Group operates all over the world and employs more than 750 staff, spread across a multicultural network of 15 subsidiaries in Europe, Africa, the Americas and Asia.