The Launch of a New Fruit Line for Bakery Products
10 Feb 2016 | Philibert Savours
This is our wires at the Europad in Paris and I'm here with Pascal Philibert, who is the CEO of Philibert Svers and Philibert are highlighting a number of innovations here, particularly around the gluten-free concept, but also around a new fruit idea that they have.
Pascal, can you tell me a bit about what you're offering here and the benefits?
Good morning.
First of all, we try to , to mod 5.
The production of the pastry products.
Why?
Because so many people try to use fruit puree in French, and they contain a lot of water and they have to storage in the fridge, and the chef is very, very short, and we try to.
To give a new possibility to the customer to use something easy to use with a long shelf life without any trouble like this type of products.
This is 2 fruits.
So what is 2 fruit then exactly?
It's 2 fruits.
We just try to find the.
Right of the fruit, when you want to eat some cake and muffin with lemon in it, with orange in it, the final customer wants to see the color and want to taste and smell the right products.
It means we cooked together fruits like orange, like a strawberry, raspberry.
We had some natural color and natural aromas.
We cooked it and after we dried it and like this at the end we have a beautiful powder like this and if you want to add on a normal product or product which is going to the oven at the end you have the amazing answers.
You.
Really, really feel to eat the lemon or the orange into the products.
OK, and these are some creams here that are using.
Yes, yes, I think for the cream it's much more easy because you don't have any cooking step, but at the end it's easy for the people to produce.
Why?
Because this product, the chef life is 12 months.
And is it possible to keep at 25 degrees when are going to the Dubai because now we have some good customers in Dubai.
For them it's much more easy to use this convenient.
Just very briefly, what are some of the ideas that you're showing here in Paris at the show with gluten-free?
I think something for us we make.
A big jump on the baguette production and now I want to have a colorful and we find a solution to have 3 different colors on the baguette and it is possible today to produce 1200 baguettes.
Pie error and very good baguette with no gum, beautiful color and beautiful taste.
This is a very breakthrough.
It's the first time one company achieved to have this type of quality of baguette.
Thank you very much.
You're welcome.
