Pauline Arramy, Marketing Manager, Limagrain Ingredients

Considering the market volatility, supply chain disruptions, energy costs, and workforce scarcity, what does this past year look like for your company when you draw the line?

We belong to the Limagrain cooperative. Thanks to the integrated chain, a large part of our supplies are provided by our farmers. The integrated chain thus makes it possible to minimise the risks. In addition, we have a wide range of clients, which allows us to spread the risks of market variations.

What are your expectations for next year, keeping in mind the legacy of 2022, but also the current challenges?

Our ambitions remain growth. Concerning the challenges we are facing: we have to meet consumers’ expectations in terms of clean label and naturalness, but also the expectations of manufacturers who have to control their costs and the quality of their products even more, given the current economic situation.

Where did the growth opportunities come from and what is the most important lesson you have learned in recent times?

The naturalness axis remains, in our opinion, a great opportunity for growth. For more than 20 years, we have been experts in clean label products with, for example, natural solutions such as our functional flours that add texture or replace starch in finished products. In terms of lessons learned, we can say that innovation remains a major solution to support our growth, despite these complicated times the dynamism and desire for novelty remains important.

What do you consider to be the most valuable asset you have in 2023 as a company?

In December 2022, at the FIE, we won the Health innovation award with our ingredient Lifywheat. The result of more than 20 years of research, LifyWheat is part of this health approach, providing a concrete response to the expectations of consumers seeking health, naturalness and transparency. Rich in fibre and resistant starch, Lifywheat can be used for bread, pasta and biscuits. It helps to reduce blood sugar levels after a meal and has a prebiotic effect on the gut microbiota.

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