Innovation and trends
09/18/2026
Collection #13 : Transparency in every plate
EUROGERM unveils its Collection #13, “Transparency in Every Plate” designed to address the challenges of consumerism
Innovation and trends
09/12/2025
Collection #12: I eat, therefore I commit
EUROGERM unveils Collection #12 “I eat, therefore I commit!”, meeting the challenges of consuming today
Innovation and trends
01/22/2025
Meet us at SIRHA 2025
Our EUROGERM teams are delighted to welcome you to SIRHA in Lyon from January 23 to 27, 2025 at booth 4C120! We invite you to discover our collection #11, entitled “Pleasure does make sense”.
Innovation and trends
11/13/2024
Sustainable ranges : Paying attention to the environment
EUROGERM presents its new sustainable range, in response to consumer demand for quality products and favor a natural, sustainable diet. Our CO₂MMITTED and UPCY ranges aims at making this balanced diet attractive by combining pleasure with ecological criteria, thereby offering new taste experiences, much to the delight of consumers.
The Group
10/10/2024
New bio-fermentation plant
EUROGERM celebrated the opening of its new bio-fermentation plant, in the heart of Burgundy.
Innovation and trends
09/19/2024
Collection #11: Pleasure does make sense
EUROGERM presents Collection #11: Pleasure does make sense, offering innovative solutions that blend taste, health, and responsibility. This collection includes eight key trends designed to inspire millers, bakers, and pastry chefs to create unique sensory experiences. Discover it now!
Formulation expertise
01/16/2024
LE MEUSNIER: A slice of history with an ancestral taste
In the world of bakery, innovation is the key to success. At EUROGERM, we've taken this maxim to heart with the launch of our new signature bread: LE MEUSNIER. Designed to revisit traditional bread standards, this product is a perfect fusion of past heritage and contemporary trends.
Innovation and trends
09/14/2023
COLLECTION #10: the art of the signature, showcase your uniqueness!
For this edition, EUROGERM wanted to give bakers and pastry chefs the means to express their creativity, by building up a portfolio of ingredients and solutions enabling them to create signature products.
R&D
05/16/2023
Eurogerm and Revobiom innovate and co-develop the sourdoughs of the future
EUROGERM and the start-up REVOBIOM have joined forces to take up an unprecedented technical challenge: stabilising a "theoretical" sourdough in just 4 months.
