Flanquart Debuts Clean Label Granola Base for Versatile Food Applications
French seed specialist Flanquart has launched a clean label granola designed as a multifunctional base for manufacturers, formulators, caterers and food brands seeking simple, natural and customisable solutions.
Developed to offer both technical performance and formulation flexibility, the granola combines a short ingredient list with a naturally crunchy texture. “We have created a technical, crunchy and natural base that can be adapted to the needs of every customer. Our goal was to offer a granola that is as simple as it is efficient,” said Gatien Dusaussoy, CEO of Flanquart.
The formulation consists only of seeds, salt, puffed rice and a touch of natural flavouring. According to the company, the clean label structure delivers a 100% plant-based product with no additives, naturally high protein (≈19 g/100 g), fibre (≈13 g/100 g) and omega-3 content (≈8%). The launch aligns with consumer expectations highlighted in Innova Market Insights’ *Global Clean Label Trends* report (March 2025), which found that 27% of consumers globally seek to limit ingredients perceived as detrimental to their health.
Flanquart is positioning the granola for a wide range of industrial uses, including seed croutons for soups and ready meals, crunchy toppings for salads, dairy or desserts, and inclusion in snacks, sports nutrition, bars or chocolate products. It can also function as a clean label ingredient for R&D and culinary innovation.
A savoury rosemary-flavoured version is already available with a 500 kg MOQ and a shelf life of up to 12 months. A sweet clean label variant is in development, naturally sweetened with honey or agave syrup and free from refined sugars. “Our objective is to offer a balanced sweet version, free from refined sugars, for healthy snacking and wellness-nutrition brands,” added Dusaussoy.
The base can be customised with different seed combinations, natural flavourings, spices, herbs and various formats, from cubes and bars to bulk broken pieces. Nutritional tailoring is also possible. “For instance, adding pea flour to the granola could further increase its protein content,” said Gatien Dussaussoy.
Flanquart said the launch builds on its long-standing expertise in seed valorisation using mechanical processes that preserve nutritional and sensory quality. The company combines sourcing, blending and seed transformation into flours and purées to achieve the desired functional and aromatic properties.
The clean label granola will be showcased at FiE Paris 2025 (Hall 4, French Pavilion, Stand 40 D 120) and CFIA Rennes 2026 (Hall 4).
Founded in 1992 in Annezin, Flanquart develops natural, functional ingredients from oilseeds, legumes, cereals and pseudo-cereals, with a focus on local and traceable supply chains. The company exports 40% of its production and places sustainable innovation at the core of its strategy.