Tereos opens new production unit in France

Tereos, a French food company that processes wheat, starch potatoes and alfalfa, has opened its new unit that produces food products using plant proteins.

The new unit has been established at Tereos Marckolsheim site in Alsace, a region located in northeastern France.

Tereos CEO Alexis Duval said: “The inauguration of this industrial pilot unit is an important step in the work Tereos has been conducting around plant proteins for many years.

"It demonstrates the Group’s great capacity to innovate and develop new products that cater for the world’s evolving food needs.”

As the second-largest producer of native wheat protein in the world, the company has been making innovations in native wheat protein extraction for over two decades.

After a phase of research and development, Tereos will be launching its new product this year, which will be referred to as ‘GenVie’ during its development phase, and will be commercialised under the brand name ‘Le sauté végétal’.

The new site will be dedicated to the product’s first commercialisation on the market of mass catering firms.

Prepared in shredded form, ‘Le sauté végétal’ is 100% plant-based, and composed of wheat proteins and chickpea flour, all from French agricultural commodities.

Tereos is reported to have made multiple research advances in the optimisation of plant proteins.

It was also among the founders of ‘Protéines France’ (French Proteins), a consortium of seven leading French processors of agricultural raw materials

Last October, the company joined hands with the French State at the Global Food Marketplace (SIAL) to develop the French protein sector and make France a world leader in plant proteins.