Perrine Lebrun

I am very pleased to announce our partnership with Avantium and LVMH to accelerate the industrial production of PEF (polyethylene furanoate), a 100% renewable high-performance polymer, and marketed by Avantium under the brand 𝐫𝐞𝐥𝐞𝐚𝐟®. Sustainability is at the heart of TEREOS development strategy: we are decarbonizing our production chain and providing solutions with bio-based materials to our industrial partners, enabling them to replace fossil inputs in their products. This strategic alliance builds on the complementarity of our expertise, allowing us to cover the entire PEF value chain: Tereos is a leader in fructose production - the raw material for PEF, derived from wheat processing - Avantium, an expert in innovative technology, and LVMH, a pioneer in the use of bio-based packaging. This milestone is a major step towards our ambition for regenerative agriculture and sustainable industry accross our value chains. It is also essential for the development of the bio-based plastics sector in Europe. I would like to warmly thank all Tereos’ teams who made this partnership a reality. Special thanks to Aalst’s team.

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Great news from France! 🇫🇷 The French government is boosting its local plant-based food production with a major €12M investment towards ‘Protein Sovereignty’ across 10 projects. This funding is part of the ministry’s National Strategy for Plant Proteins, an initiative to create more local products and rely less on imported proteins. Consumer demand for plant-based foods is booming in France. Sales grew by 9% in 2024, reaching a massive €537M, which makes France Europe's third-largest market. Chilled meat alternatives saw an even bigger jump, with 15.5% growth. Research also suggests that the French have reduced their animal-based meat consumption in the last two decades. In fact, the government’s new projects align with the 35% of French residents who rate legumes and pulses among the richest sources of protein, and the two-thirds who now eat foods like lentils and beans weekly. Let’s hope France continues to invest in plant-based proteins and meet the growing demand for local, nutritious, and sustainable food! 🌱 📖 Read more about France’s investment in plant-based production: https://hubs.ly/Q03BVlsr0 #ProVeg #SustainableFuture #PlantBasedProtein

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🎉 Funding news 🎉 To build more resilient food systems and support protein diversification, infrastructure that can turn locally produced crops into tasty, affordable foods is essential. Newly announced funding from the French Ministry of Agriculture and Food seeks to do just that – investing €11.7 million to support protein sovereignty and expand the production of plant-protein ingredients using locally grown crops. The funding is distributed to ten winning projects through the Ministry’s “Territorial Legume Sector Projects” call – a mechanism aiming to support collective projects committed to the development of national production of plant proteins. The announced support is part of France’s National Strategy for Plant Proteins, launched in 2020, aiming to reduce the country’s dependence on imported protein crops and ingredients. Read more: https://lnkd.in/dP-Z37Ru #France #PlantProteins #PlantBased

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[Lactalis Summer Quiz ☀️] 8 DEI commitments: our roadmap for inclusion. In June 2024, we officially deployed our Diversity, Equity and Inclusion (DEI) policy in all Lactalis countries with 8 concrete commitments! 1️⃣ Integration and promotion of diverse talents 2️⃣ Equity of HR processes 3️⃣ Training in inclusive behaviors 4️⃣ Diversity at all hierarchical levels 5️⃣ Measuring DEI perception 6️⃣ Coordination via an ambassador network 7️⃣ Progress indicators 8️⃣ Transparent communication Because at Lactalis, we are convinced that the diversity of profiles, experiences and perspectives enriches our corporate culture and our collective performance. From words to actions: our commitment to a more inclusive future! #CSR #Lactalis #Sustainability #Inclusion Source: Lactalis CSR Report 2024 Learn more: https://lnkd.in/efz6R5dw

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🌍 A couple of months ago, at Bridge2Food Europe, Biospringer by Lesaffre had the opportunity to spotlight some of our latest innovations shaping the future of food formulation. While the event may have passed, the conversations around #clean-label taste solutions, #plant-based functionality, and nutritional #innovation continue to gain momentum—and we’re proud to be at the forefront. Here are a few highlights we shared: Maxarome® Prime- delivering an exceptionally clean umami profile, which empowers formulators with a cost-effective solution for impactful taste. Springer® Mask 102 – A fermentation-based solution designed to neutralize off-notes & block bitterness commonly found in plant-based and fortified foods. Springer® Cocoon 4105 – a versatile ingredient for multiple applications: enhances flavor profile, adds richness & mouthfulness to create a unique taste. Springer® Proteissimo 102 – A sustainable, complete yeast protein, ideal for high-protein and meat-alternative applications—without compromising on taste or texture. These innovations are a reflection of our commitment at BioSpringer by Lesaffre to natural, functional, and sustainable solutions that empower food producers to meet today’s consumer expectations. Big thanks to the Bridge2Food community for sparking critical industry dialogue. The challenges are real—but so is the innovation!

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