Thierry Lambert, CEO, invited participants on a tour through various workshops presenting Naturex’s activities, along with pastry demonstrations using natural ingredients led by the master chocolatier and pastry chef Mickaël Azouz. These activities were followed by the traditional ribbon-cutting ceremony.
The expansion of the Avignon site, 10,000 sq m of additional space, will double the total size of the headquarters, which includes production facilities, operational divisions and other group services.
For a total investment of €12m, the new entity will allow the group to anticipate market developments in terms of production capacity and storage (4,500 sq m of production space, 1,000 sq m of additional storage space), and in terms of innovation, thanks to specific spaces dedicated to Research and Development and Quality Control.
A large ingredient formulation zone was also created in order to develop tailor-made solutions and concepts.
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