In 20 years, Tereos has become the third largest player in the European starch market and one of the main players in French cereal processing. The development of plant proteins is a strong focus for the Group, which is one of the world leaders in wheat protein.

Key figures

3rd

largest producer of starch in Europe

7

wheat starch facilities worldwide

Locations in Europe

Wheat is the second most-grown crop in the world. After rice, it is the cereal most consumed by humans. Wheat is used to produce flour for a variety of breads, pastries and many other products. It is also a cereal widely used in animal feed.

Tereos Starch & Sweeteners possesses 7 wheat starch facilities spread around northern and southern Europe with its associate, the Frandino Group. The wheat delivered to Tereos Starch & Sweeteners’ facilities comes from the European Union, mainly from France. In addition; Tereos has owned a wheat starch facility in China in partnership with Wilmar since 2011.

  • wheat field
  • blé

Transformation process

After harvesting, the wheat is cleaned, ground and sifted to separate the bran and germ from the flour. A wet process separation then takes place to separate the flour into starch and proteins. The wheat starch can be modified or hydrolysed later into glucose syrups.

Source of protein

Wheat, the principal source of plant protein in human nutrition, is rich in starch: approximately 1.9 tonnes of wheat produces 1 tonne of starch. Its protein content is the highest among the most commonly grown cereals.

Plant proteins are a key element in the Group’s nutrition and health innovation policy. In 2017, Tereos opened a pilot production line for Epi&Co, a wheat protein-based food product, at its Marckolsheim site in France.