Send us an emailEUROGERM
COMPANY DETAILS
Parc D'activites Bois-Guillaume
2 Rue Champ Doré
21850 Saint-Apollinaire
France
ACTIVE CATEGORIES
INGREDIENTS & SOLUTIONS TO INNOVATE IN BREAD-MAKING
EUROGERM is specialised in development, blending and marketing for the wheat-flour-bread-morning goods sector. Customers benefit from our expertise, innovation and services: designing and customised formulation tested in our baking centre, physical-chemical evaluation, sensorial analysis, technical assistance on site. Milling correctors, bread improvers, technological, sensorial and nutritional certified ingredients (gluten, enzymes, sourdoughs, roasted cereals flours, wheat germs, fibres, vitamins…), preparations for specialty breads/morning goods/pastry, according market trends: clean label, sustainable, gluten-free, organic, vegan.
EUROGERM international development is based on the creation of subsidiaries in close cooperation with a local partner. Currently, there are 12 local abroad subsidiaries created on the French model in: Germany, Spain, Italy, Morocco, Senegal, South Africa, USA, Mexico, Peru, Brazil, Colombia and Lebanon. An extensive network of technical experts offers on-site technical assistance to help our customers implementing the designed solutions.
Quality, security and traceability are our key-points. EUROGERM gained ISO 22000 and FSSC 22000.
Our know-how lies on 30 years of experience in designing tailor-made solutions:
- Formulation Expertise since 1989
- Worldwide sourcing
- Clean Label formulation for 10 years
- Wide ingredients portfolio
- Organic range for 20 years
- A global vision of market trends
BEING INVOLVED IN YOUR SUCCESS IS OUR MAIN GOAL
Consumers are more and more conscious of the relation between food and health and Eurogerm plays a key role for helping its customers to create balanced enjoyable products, that fit in their markets. Encouraging our customers to be aware of consumers’ expectations, we support them by innovating, creating, discovering, renewing and designing customized solutions, following our 8 product development strategies vision: Indulgence, Clean Label, Performance, Nutrition, Sustainability, Veggie, Free From and Innovation.
Our wide offer of technological, sensorial and nutritional bakery/pastry Ingredients & Solutions enables our clients to answer to their markets expectations and beyond. Thanks to our worldwide knowledge and sourcing, our large formulation expertise, we can customize and create new tailor-made developments. Recently, specific enhancer for tortilla flexibility, premix for gluten-free appealing “brioche”, special improver for lower-butter croissant or clean-label custard cream have been elaborated! We design your own experience, ask our teams.
BUSINESS NEWS
07 Nov 2018 --- Eurogerm, a leader in ingredients and processing aids for the wheat-flour-bread sector, has opened its twelfth international subsidiary. The new company, created in October 2018 and... Read More
FOOD INGREDIENTS NEWS
04 Jul 2018 --- Eurogerm has set up its eleventh international subsidiary, outside of France. Its new unit, based in Medellin, Colombia, will enhance the group’s growth opportunities in the... Read More
FOOD INGREDIENTS NEWS
02 Jan 2018 --- Eurogerm, a leader in ingredients and processing aids for the wheat-flour-bread sector, has announced the opening of its ninth subsidiary outside of France. The new subsidiary is... Read More
BUSINESS NEWS
22 Apr 2016 --- Sales at Eurogerm have increased on a like-for-like basis by eight percent in 2015, powered by sustained growth across its ingredients unit.
FOOD INGREDIENTS NEWS
23 Apr 2015 --- Bakery ingredients manufacturer Eurogerm has broadened its ‘softness’ expertise by developing effective new solutions based on its Fresh Cake technology which combines... Read More
11 Mar 2014 --- Daniel Krminac of Eurogerm disusses the company's latest concept in on trend bakery. Innovative concepts include the creation of a French Doughnut i.e. a Cronut.
THE WORLD OF FOOD INGREDIENTS
01 Oct 2019 --- Suppliers in the bakery and snacking segments give their forecasts. What are consumers looking for, and why? What innovations are most likely to succeed, and how can suppliers meet market demands?
