Innovation is at the heart of our business and we dedicate the resources required to achieving the high level of excellence and strict standards we have set for ourselves. Our teams at the research, innovation and development centres are made up entirely of highly qualified scientists and engineers who are specialists in their fields. This internal expertise is reinforced by an open innovation strategy: we work closely with external partners - start-ups, universities and research centres - to enrich our projects with diverse perspectives.
All our research and development centres are equipped with advanced technological resources to successfully complete their projects. Our innovation centre, which specialises in fats, has testing facilities for producing margarines, mixes, glazes, fat-based fillings and more. We manufacture samples to collect customer feedback and refine our products according to their specifications. Our laboratory plays a crucial role by carrying out detailed analyses that assess the nutritional and technical properties of oils and fats, ensuring the quality and safety of our products.
Our network of innovation centres
5 Innovation centres | 4 Open Innovation Hubs | 3 Academies
Our high added value ingredients are designed to enrich your creations by enhancing significant nutritional value or technological benefits. They have been developed to improve the quality and performance of end products through the use of, for example, prebiotics, dietary fibre or vegetable proteins. Whether it concerns extending shelf life or offering a unique sensory experience, our options are varied.
We are also actively involved in the research and development of other, more sustainable solutions, in particular substitutes for gluten and animal proteins. By preferring vegetable proteins, we are working towards food production that takes greater account of our planet and has a smaller impact on the environment.
Our functional ingredients are not just a promise of quality; they represent our commitment to a healthier, greener future.
Oils and fats are essential not only for their nutritional and gastronomic benefits, but also for their crucial role in the texture and taste of food. However, its association with health problems makes us reconsider its use. The fatty acids that are considered 'healthy' are not always the components that give texture and structure to food. That's why we try to structure these fats to get the right fat configuration, while retaining the healthy fatty acids of a liquid oil.
In addition, sustainability issues and the environmental impact of the production of certain vegetable oils push us to seek more responsible solutions that minimise our carbon footprint, regardless of where they are grown. For example, the sustainability of palm oil can be guaranteed through strict selection of its origin. Our ambition is to discover even more sustainable sources and prioritise local oils.
At CSM Ingredients, innovation is guided by a 'net positive' vision that strives for the right balance between taste pleasure, well-being and respect for our planet.
A range of textured vegetable proteins with different shapes and structures and a high protein content (+/- 71%), intended for the preparation of products similar to minced meat or fish.
SlimBake is a product that can replace traditional margarine and contains only 55% fat.
Made from plant fibres derived from legumes and grains, this Clean filler replaces sugar syrups while improving the Nutri-Score – all without impacting the taste.
