Taste the future of Food Ingredients

Stand 4-D3, Meet Flanquart’s team from March the 10th to March the 12^th

Discover how Flanquart’s prodcuts can boost your creations with:

• Natural texturizers #cleanlabel for healthy and high-performing products
• Innovations to improve your Nutri-Score and meet new consumer expectations
• Cost reducers for optimized formulations without compromising on quality
• And of course, our delicious seed mixes, toasted seeds, and caramelized seeds – perfect for bakery, pastry, chocolate making, and catering!

#Baking #Confectionery #Innovation #CleanLabel #NutriScore #CostReduction #Flanquart #Cfia2026

L’article Cfia RENNES 2026 To boost Food Industry est apparu en premier sur Flanquart.

CONFERENCE: Seeds from France and around the world with functional ingredients: French experience for the agri-food industry.

October the 22d during the 37th Technicals Days of AETC, meet Flanquart’s commercial team. Room2 at 10:30 a.m., Olivier Descamps-Lucas and Christophe Chovot will present the use of seeds as technicals ingredients in formulations.

Hotel Beatriz Toledo Auditaurium

L’article 37th Jornadas tecnicas de la AETC TOLEDE 2025 est apparu en premier sur Flanquart.

Taste the future of Food Ingredients

Stand 40D120, Meet Flanquart’s team from the 2^d to the 4^th December

Discover how Flanquart’s prodcuts can boost your creations with:

• Natural texturizers #cleanlabel for healthy and high-performing products
• Innovations to improve your Nutri-Score and meet new consumer expectations
• Cost reducers for optimized formulations without compromising on quality
• And of course, our delicious seed mixes, toasted seeds, and caramelized seeds – perfect for bakery, pastry, chocolate making, and catering!

#Baking #Confectionery #Innovation #CleanLabel #NutriScore #CostReduction #Flanquart #FIE2025

L’article 30th FIE PARIS Ingredients & Innovation est apparu en premier sur Flanquart.

Why did you want to launch a 100% plant-based ice cream?

Van Den Casteele, an ice cream maker from the Hauts-de-France, offers creative and generous frozen desserts designed to satisfy every craving. Thanks to our research and development laboratory, we now offer a diverse selection of 300 products with nearly 50 different flavors.

Our mission is to delight all food lovers, taking into account everyone’s expectations and needs. With this in mind, and aware of our clients’ dietary needs, we have developed allergen-free frozen desserts in recent years. Driven by the same desire to provide accessible indulgence, we decided to create a 100% plant-based range so that everyone can enjoy our creations, regardless of their dietary preferences or restrictions.

Why did you choose Flanquart’s sunflower puree as an ingredient for this 100% plant-based ice cream?

Our goal is not just to create a Van Den Casteele plant-based ice cream but to offer a unique flavor that will captivate food lovers seeking new tastes. Sunflower has all the qualities needed: it replaces animal fats by providing “good fats” while offering an original and surprising taste.

In our search for high-quality raw materials, we naturally turned to Flanquart and their sunflower puree. By incorporating this ingredient, we showcase both regional expertise and a responsible supply chain—essential values for us.

What’s your feedback on Flanquart’s caramelized sunflower puree?

First, the Flanquart team demonstrated great attentiveness and genuine expertise, providing high-quality technical support between professionals. Their responsiveness and commitment to delivering tailored solutions were also highly appreciated. The packaging of the sunflower puree is practical and easy to use, a major asset in our production process.

From a product perspective, its composition is clean, with no additives, meeting our quality standards. And above all, the taste is simply astonishing. On top of that, the prices are competitive and justified by the ingredient’s quality.

This testimonial proves that seed-based, clean-label ingredients can meet the technical, nutritional, and allergen-free needs of ice cream makers and the broader food industry while aligning with the growing trend of plant-based diets.

Thank you to the entire Van Den Casteele team for this fantastic local partnership! Even the press is talking about it: Van Den Casteele Innovates for the Holidays with Plant-Based Yule Logs – La Voix du Nord.

L’article Van Den Casteele Launches 100% Plant-Based Ice Cream Using Flanquart Sunflower Puree est apparu en premier sur Flanquart.

L’article Ecovadis Bronze 2023 est apparu en premier sur Flanquart.