MANE

Welcome to MANE Group's CSR department. Created in 2009, the Corporate Social Responsibility department has grown significantly in the years since, with a new corporate governance introduced in 2021. Its role is to define our CSR strategy and set both quantitative and qualitative objectives but also to ensure their implementation by various subsidiaries and divisions (fragrances, flavours, and ingredients). Virginie Barbesant, Group CSR Director, and Sebastien Glaise, Director of Health, Safety, Security, Environment & Energy France share the actions taken to reach the Group’s objectives by 2030: https://lnkd.in/dW6_JbXe #MANEGroup #csr #sustainability

Welcome to MANE Noisiel devoted to the creation, application, and evaluation of the Group’s flavourings. Thanks to our R&D teams, we monitor consumer trends closely and use our expertise in plant protein to increase the Group’s reputation around the world. The role of the teams is to take wish-lists from customers – most of whom specialise in meat products and plant-based alternatives – and turn their requests into finished products. Find out more on our expertise and the solutions we deliver with Philippe Lavotte, Business Development - Plant Based Products and olivier Katona, R&D Manager at Noisiel: https://lnkd.in/dnGhpfbz #MANEGroup #flavours #france

Happy World Chocolate Day! On this day celebrating the sweet delicious treat, we’re excited to share how MANE is elevating your chocolate products with our innovative flavour technologies!   Our cocoa substitutes deliver that rich cocoa goodness to enhance or replace cocoa altogether in your recipes, making your treats even more irresistible. Additionally, our advanced vanilla range adds a delightful touch to boost your creations. Our versatile solutions are perfect for all your needs, from chocolate biscuits to bakery fillings.   Let’s innovate together and keep the chocolate love alive with our advanced flavour solutions! #chocolate #FlavourInnovation #flavours

Welcome to MANE Bareggio where we produce a range of pastes and other products for industrial manufacturers and artisans.   About 80% of the site is devoted to the manufacturing and warehousing of ice cream products. Though MANE Bareggio mainly supplies pastes for ice cream producers, the team has recently explored new segments, such as pastry, bakery, and confectionery, and is now working on projects in these areas with MANE offices around the world. Production excellence, innovation and caring for people are essential and go hand in hand with the importance we attach to sustainability. Find out more with Silvio Frazzei, General Manager of MANE Italy: https://lnkd.in/dzjCvgAT #MANEGroup #italy #flavours

When you are craving a salty snack, what is your favourite flavour?  Some may prefer plain or simply salted, but for many consumers they need something more complex to satisfy their craving.   Incorporating encapsulated flavours into seasoning blends that are applied to our snacks allows us to achieve culinary profiles beyond those that you can create with spice blends alone such as pizza, tikka masala, bacon cheeseburger, potsticker, or prawn cocktail. Reach out to MANE to learn more about how we can create SATISFYING SENSORIAL EXPERIENCES EMPOWERED BY TECHNOLOGY to satisfy your cravings today.  #snacks #flavors #foodandbeverage

We would like to extend our sincere gratitude to everyone who visited us at the World Perfumery Congress in Geneva!   In line with our commitment to addressing sustainability challenges and reducing our environmental footprint from the outset, we made our eco-conscious booth entirely out of cardboard. MANE’s timeless strategy is driven by its passion and a vision of the future rooted in historical wisdom. We consider it a privilege to serve our global community and work with our customers and partners.   Our team of experts showcased a selection of innovative ingredients: - ANTILLONE™, a patented natural molecule revealing a powerful fruity green note. - SPICYRUP, a new specialty with an addictive aromatic gourmand profile. - SUBLIMOLIDE, a vegan alternative to Ambrettolide that unveils an exquisite musk harmony. - BENZOIN SIAM PURE JUNGLE ESSENCE™, an ingredient with a warm and spicy ambery profile, sustainably sourced in Vietnam. - ROSA LANI ABSOLUTE, made from Rosa Lani, a new rose used in perfumery with a delicate scent of rose petals. - JASMINE SAMBAC E-PURE JUNGLE ESSENCE™, an ingredient with an elegant floral profile and orange flower facets, obtained via our new enfleurage technique.   If you were unable to attend, visit our website for a comprehensive overview of the event and to explore our latest ingredient innovations in detail.  https://lnkd.in/eg4-ct9X © Studio 12 Jours #WPC #IngredientsbyMANE #WeDoItGreener 

Welcome to MANE Quéven, one of our French production sites opened in 1998 when Jean Mane was looking for somewhere to develop the savoury flavourings business. The facility’s production, which had mainly been seafood extracts, now covers a wide range of savoury and sweet flavours. Quéven is like a Swiss knife for the MANE Group. Discover its capabilities with Loick Callens, Industrial Director: https://lnkd.in/djUNmWxv #MANEGroup #flavours #France 

MANE partnered with ISIPCA in a joint project with two other schools to create and launch a temporary brand. The 360° project was a huge success, which was celebrated at ISIPCA on 19 June. As part of the Water Bomb Battle Project, students from ISIPCA, La Fabrique, and Gobelins worked together for two years to launch a temporary brand. The project was inspired by themes such as "fun, “plump & bouncy”, “round”, and “neo-Olympic", which also happen to be themes in a 2024 trend identified by Nelly Rodi. The students managed different aspects of the brand according to their studies and specialisms. La Fabrique students specialising in fashion and visual merchandising designed two clothing items for the brand. Meanwhile, students from Gobelins, a design school specialised in visual creation, created the brand’s visual identity. Students from ISIPCA, which specialises in perfumes, cosmetics, and food flavours, were in charge of the product development and launch strategy aspects in partnership with MANE. The ISIPCA students formed a Junior Enterprise and centred the launch strategy around innovation, sustainability, and creativity. They were responsible for all aspects of the launch, including finding suppliers, addressing stability issues, harmonising formulas, and improving technological properties. Three groups each worked on a different product based on their specialisation: a passion fruit-blackcurrant shower powder, a lemon-blackcurrant scented mist, and a lemon-passion fruit flavoured drink. The students’ hard work and dedication paid off, and the project was a resounding success. A celebration was held on the evening of 19 June at ISIPCA, where students proudly shared their findings, methodologies, and insights. The rewarding collaboration between MANE and ISIPCA was based on a shared commitment to innovation, sustainability, and passing on knowledge to future generations. This project not only provided students with invaluable real-world experience but also inspired and empowered them to become future trailblazers. ISIPCA #MANEGroup #Isipca #innovation

Welcome to our biotechnology department, the cornerstone of the Group’s capacity for innovation and approach to naturalness. Located on the Notre-Dame site in Le Bar-sur-Loup, MANE’s biotechnology department is a central hub for research, production of natural aromatic molecules. The research laboratory is full of computers, microscopes, and lab benches, with also a production unit including equipment such as centrifuges and fermentation tanks. The capacity for innovation relies on a passionate team of experts and an ecosystem of collaboration and partnerships that complement and reinforce the skills of the department. Find out more on how we create natural, high-quality molecules with Fanny Lambert, head of MANE's biotechnology department: https://lnkd.in/dF5QXYut #innovation #biotechnology #nature

How to control oxidation in food? One of the major challenges facing the food industry is the oxidation of ingredients, which can compromise product quality and sensory shelf-life properties. Our food science and taste experts at MANE will be on hand to provide a full explanation of oxidation and to deep dive into the key role played by antioxidants and MANE's technological solutions.   Meet our team Solenn Coïc, R&D Manager EMEA Culinary & Snacks, Eric Davodeau, VP Savoury Category EMEA, Julie Deviers, R&D Engineer Strategic Development, Dr. Luis A. Fernandez, VP Strategic Development and Lakshmy Kaliyarmattom Ravindran, Product Manager on Tuesday 25 June 20234 at 11am CEST.   Registrations are opened: https://lnkd.in/dUN8YVpi #taste #flavour #innovation