EXPERT VIEW


GET THE CLEAN LABEL ATTITUDE W


esthove is the LCI brand that specialises in making a wide


range of highly functional flours for the food industry – and masa flour for Tex-Mex. As well as bakery, our


application markets are breakfast cereals, snacks, convenience food and beverages. Our heat-treated flours,


from specific varieties, have a low microbiological contact, a high binding capacity and texturising qualities and are clean label – so they can be declared as flour in a list of ingredients. The Westhove name goes back a long time – in fact to 1854.


The original mill was in Blendecques, Pas de Calais and in 1988, the flour business moved a few miles to Arques and the business was acquired by Limagrain in 2004. In 1984, Westhove was awarded the prize at the International


Exhibition of Food for the patented ‘farigel’ process and today all our products are based on this unique hydrothermal treatment. My role at Westhove as Application Manager is to work with


the R&D team who are developing new and improved products, and with the sales team who are responding to customers’


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Anne-Sophie Godart Application Manager Limagrain (LCI)


requests and needs. So I am advising on the amount of product to use, how to use it in the most effective way and looking at tailor-made solutions for the customer. I look both ways so, one day I will be in our test laboratory with


our R&D people trying a new product, and another day at a customer site with one of the sales team discussing how we can adapt a product to suit their exact requirements. Our work with customers is underpinned by the laboratory


here at Arques and our ULICE facility at Riom. Groupe Limagrain spend 14 per cent of their turnover on research, both investing in new products and improving existing ones. LCI is the only food ingredients company that is owned by a


plant breeder. It is part of Groupe Limagrain, the EU’s leading seed group, and an international farmer-owned cooperative based in the Auvergne region of France with a history and values that reflect the world of agriculture and of food. This means that we have a unique perspective and, of course,


access to the right genetics and varieties as the basis of our products. We work with a range of cereals for our products – wheat, maize, barley, rice, oats and rye. Our functional flours are produced from cereals, treated with


European Baker Magazine - Digital Digest • www.worldbakers.com 13


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