Why is taste important in food and why should we add natural aromas to our cooking?
Michel Zuliani: Studies have shown that taste is linked to satiation. When taste is added, a feeling of satisfaction and satiation is reached more rapidly. In short, we eat less!
Using natural flavours develops taste. It is true to say that part of the taste is destroyed in the industrial process. The fl avourings restore those tastes that have disappeared and mask others.

What is important about the Philibert savours approach?
Michel Zuliani: The raising agent allows the bread to give off its own aroma: consequently the bread has more taste. Our bodies need fi bre, omegas, more fruit and vegetables, or more selenium, which is an important element in our nutrition as it an antioxidant and protects our main bodily functions.
Sourdough is an interesting vector as bread is a daily food stuff: by incorporating aromas that are naturally rich in essential nutrients, the products manufactured by Philibert savours meet our requirements naturally, without the need for us to change our eating habits.
Lastly, more easily absorbed by our bodies than chemically produced aromas, consumers can choose different types of bread with various fl avours: meeting the diversified needs of our clients.

Many manufacturers add nutriments (vitamins, omegas…) to their products, claiming that they are beneficial. Are these nutrients not already present in suffi cient quantities in the natural products?
Michel Zuliani: Everything depends on the choice of raw materials made by the manufacturer and the variety of what we eat: if we ate more fish and rape, we wouldn’t need additional omegas!
Philibert savours’ approach is to find or underline the possible benefits. For example, instead of adding polyphenols at 80%, Philibert adds an olive flavour.
This flavour contains a naturally high level of polyphenols: incorporated directly into the bread, the olive fl avour contributes the essential nutrients.
Lastly, using naturally concentrated raw materials has an added advantage: they do not destabilise the raising agent or disrupt the manufacturing process.

In practical terms, can fl avours have an effect on our bodies?
Michel Zuliani: Primarily, flavours are designed to seduce: they say ‘eat me!’ By substituting chemically produced fl avours with raw materials that are naturally rich in nutrients, we can enjoy eating food that is at once richer and healthier.
With this in mind, we can work uniquely on the nutritional properties of the added product, or add a supplementary value: taste.
As creators of taste, Philibert savours carries out relevant research into raw materials to get a satisfactory and natural result which has a dual outcome: they are both rich in taste, and also contain a high level of essential nutrients. Added to bread, hazelnut not only gives it a rich taste, but also provides protein and fibre!