EUROGERM Launches Collection #12 with Focus on Health, Sustainability and Taste

French ingredients specialist EUROGERM has unveiled its latest portfolio, Collection #12, designed to meet today’s dual challenge of feeding the planet responsibly while supporting healthier diets.

Marketed under the theme “I eat, therefore I commit!”, the collection combines profitability, natural goodness, transparency and a reduced carbon footprint. It introduces solutions that enhance flavour while addressing consumer and regulatory demands for clean label, Nutri-Score optimisation and versatile formats.

Among the highlights are two new bread concepts: LE TINO 15%, a Mediterranean-inspired premix fusing flavours from the Adriatic and Balearic regions, and LE BREITZHEL 50%, which blends Alsatian and Breton traditions. Both use LEVAROM deactivated rye sourdough and are designed to inspire bakers seeking new sensory experiences.

EUROGERM is also extending its CO2MMITTED low-carbon line with CO2MMITTED MINI BEIGNET FREE FROM 7%, an improver for producing mini donuts without eggs, dairy or butter. The result is a soft-textured, aromatic product with an optimal shelf life and a lower carbon footprint compared to conventional recipes.

In the fast-food segment, ADDIGERM NUTRI A BUNS 10% offers a breakthrough in nutritional improvement. This improver enables bakers to create fibre-rich buns with reduced salt and a Nutri-Score of A, significantly higher than the typical D rating for standard fast-food buns. Importantly, it maintains dough properties, volume and the soft texture expected by consumers.

With Collection #12, EUROGERM positions itself at the intersection of health, innovation and sustainability, providing bakers and foodservice professionals with tools to deliver products that are both responsible and appealing to today’s consumers.