Better foods for humans is one of Avril’s sustainable development commitments. This means constantly improving the quantity and quality of its products. As a major actor in this area, in 2010 Lesieur signed a charter on voluntary commitments to nutritional advances with the authorities in the context of the French National Nutrition and Health Program (PNNS), fixing precise goals to be achieved within three years. 100% of these goals were indeed attained, notably in terms of improving the nutritional profile of its products. As the inventor of ISIO 4, the first combined table oil to offer a significant Omega 3 content, Lesieur invests constantly in research in order to ally culinary trends with scientific advances.
So as to constantly enhance the quality, safety, nutritional value and practicality of its products, Lesieur works on Research and Innovation in five principal areas:
- Impact of lipid nutrition on health
The aim of the programs carried out in collaboration with research institutions such as INRA or CNRS is to improve knowledge on the health benefits of lipid nutrients, notably in important areas such as brain function, the cardiovascular system and digestive well-being.
- Processes for oilseed extraction and refining
In this area, the development of constantly innovative technologies aims to preserve the micronutrient content and intrinsic characteristics of oils (flavor, odor, color) while at the same time guaranteeing their safety.
- New raw materials
Research on new oilseed varieties is opening the way to new functionalities: specific health benefits, improved resistance to high temperatures, etc. Lesieur carries out this research in partnership with seed producers.
- Packaging systems for the future
A reduction in weight and improvements to packaging materials, the development of recycled packaging, the study of new functionalities to optimize practicality… for Lesieur, packaging is an essential area for innovation.
- Even more detailed product analysis
Lesieur develops innovative methods that can improve knowledge of the mechanisms in play (modifications, deterioration or simply evolution) and thus constantly optimize the quality and composition of its products throughout their life cycle.