Each brand has a well-defined identity, with a specific values which are reflected in the product offering, features and design, as well as in appropriate communication mechanics.
We remain convinced that our balanced business model, combining profitable growth and a resolutely responsible approach, creates value for all and plays a full part in our contribution to better living in households around the world.
05:40 pm (CET)
1st quarter 2024 sales and financial data
02:30 pm (CET)
General Meeting
07:00 am (CET)
2024 Half-year sales and results
Gluten sensitivity has become a major social phenomenon. Nutribread by Moulinex has responded to this by offering three gluten-free bread and cake making programs. In Europe, 1 in every 100 people is liable to develop a gluten intolerance although only between 10 and 20% of cases are actually detected* today. 30% of the US population has either cut out gluten altogether or cut down on their consumption**. When you bear in mind how difficult it is to come by gluten-free bread in the shops, there is clearly a market gap to fill.French baker Frédéric Lalos, who has won the coveted Meilleur Ouvrier de France award, has invented several gluten-free recipes for the Nutribread. This was quite a challenge as gluten plays an important role in the bread-making process in providing a light texture. The design department and laboratory at Is-sur-Tille took up the challenge and produced tasty recipes which can be part of a gluten-free diet. The appliance was launched in France, Italy and Eastern Europe in September, invaded Russian stores in November and will be ready to conquer the US market in August 2014.Sources: *AFDIAG, French Gluten Intolerance Association **NPD Group Survey, January 2013