April at FIE 2025: working towards more sustainable food
Discover Avril's expertise on food ingredients in this video
Copy the URL
URL copiée
Once again this year, Avril attended the FI Europe trade show to present its ambition in the field of plant-based solutions for the food industry. Oleon, Vivien Paille, Lesieur, Saipol and Sunbloom Proteins showcased their latest solutions.
Thanks to its strong agricultural roots, its innovation capabilities, and solid resources — including specialized R&D teams, an innovation center, industrial capabilities, and committed employees — the Group has all the assets needed to strengthen its presence in the food ingredients market. Avril offers complementary, high-performance, and sustainable solutions produced in Europe. Its functional ingredients, supported by expert technical assistance, meet industrial players’ expectations in terms of quality, traceability, and responsibility.
Text transcript
As part of its strategic plan Ambition 2030, Avril has clearly stated its ambition:
to significantly expand its footprint in food ingredients.
We are convinced that Avril has full legitimacy and all the assets needed to do so.
On many occasions, Avril has demonstrated its ability to innovate and has created valued outlets.
We have innovation and application centers, very robust industrial capabilities and, finally, our teams are expert and highly committed.
This is why Avril is already moving towards this ambition and we are convinced that it is by continuing to develop our application expertise and a “One face to the customer” approach that we will achieve this ambition.
Oleon is a producer of different food ingredients. In our portfolios, we have full emulsifiers, MCT, glycerin, and fatty acids.
We serve different market segments, such as bakery, but also confectionery, where we have different applications. And finally, for MCT, we serve the infant formula market, to have better digestion for the powders, for baby milk.
At Saipol and Lesieur, we produce a wide range of refined food oils intended for the food industries.
They are mainly used in sauces, fries, snacks, prepared dishes and biscuits.
We talk to our clients daily, which allows us today to innovate in the proposal of new services.
That is why we developed, a year ago, the Empreinte program.
It is a program that today makes it possible to decarbonize refined food oils, to reduce the scope 3 of our clients and to make it possible to value upstream the farmer and his good agricultural practices.
The foodbar is a true sensory journey.
The idea is to be able to highlight the best of the nutritional and functional performances of our ingredients by going far beyond a simple technical sheet, which makes it possible to demonstrate that ingredients can be effective on their own, but also work very well together.
We have ingredients that bring foam, we have ingredients that bring texture, we have ingredients that have a nutritional purpose.
And the objective of highlighting these properties in different concepts is to show consumers that we can work at the same time on nutrition, functionality and taste pleasure.
The company SunBloom Proteins produces and markets a food ingredient rich in sunflower proteins.
Our sunflower proteins are highly functional and naturally bring emulsifying and foaming properties, without compromise on taste and colour.
We market our products in three priority application markets.
The first is the universe of dairy and desserts, the second savory, everything that concerns sauces and spreads, and finally the universe of nutrition, and particularly sports nutrition.
At VP Ingredients, we enhance rice and pulses in all their forms.
We have two ranges of ingredients: Leguminel, which are native or precooked pulse flours, and Proteinel, the plant proteins from pea, lentil and fava bean.
We have textured plant proteins and we support our industrial clients in using these new ingredients to develop the plant-based food of tomorrow.
So we are at the heart of the food transition that is being requested by the sector of the agri-food industry.
to significantly expand its footprint in food ingredients.
We are convinced that Avril has full legitimacy and all the assets needed to do so.
On many occasions, Avril has demonstrated its ability to innovate and has created valued outlets.
We have innovation and application centers, very robust industrial capabilities and, finally, our teams are expert and highly committed.
This is why Avril is already moving towards this ambition and we are convinced that it is by continuing to develop our application expertise and a “One face to the customer” approach that we will achieve this ambition.
Oleon is a producer of different food ingredients. In our portfolios, we have full emulsifiers, MCT, glycerin, and fatty acids.
We serve different market segments, such as bakery, but also confectionery, where we have different applications. And finally, for MCT, we serve the infant formula market, to have better digestion for the powders, for baby milk.
At Saipol and Lesieur, we produce a wide range of refined food oils intended for the food industries.
They are mainly used in sauces, fries, snacks, prepared dishes and biscuits.
We talk to our clients daily, which allows us today to innovate in the proposal of new services.
That is why we developed, a year ago, the Empreinte program.
It is a program that today makes it possible to decarbonize refined food oils, to reduce the scope 3 of our clients and to make it possible to value upstream the farmer and his good agricultural practices.
The foodbar is a true sensory journey.
The idea is to be able to highlight the best of the nutritional and functional performances of our ingredients by going far beyond a simple technical sheet, which makes it possible to demonstrate that ingredients can be effective on their own, but also work very well together.
We have ingredients that bring foam, we have ingredients that bring texture, we have ingredients that have a nutritional purpose.
And the objective of highlighting these properties in different concepts is to show consumers that we can work at the same time on nutrition, functionality and taste pleasure.
The company SunBloom Proteins produces and markets a food ingredient rich in sunflower proteins.
Our sunflower proteins are highly functional and naturally bring emulsifying and foaming properties, without compromise on taste and colour.
We market our products in three priority application markets.
The first is the universe of dairy and desserts, the second savory, everything that concerns sauces and spreads, and finally the universe of nutrition, and particularly sports nutrition.
At VP Ingredients, we enhance rice and pulses in all their forms.
We have two ranges of ingredients: Leguminel, which are native or precooked pulse flours, and Proteinel, the plant proteins from pea, lentil and fava bean.
We have textured plant proteins and we support our industrial clients in using these new ingredients to develop the plant-based food of tomorrow.
So we are at the heart of the food transition that is being requested by the sector of the agri-food industry.