R O B E R T O B O Y L E Managing Director of Dlifrance The years INNOVA t IONS New products added to the Les Passionns, Extra-Ordinary, and Impact ranges. The Panitaly brand gets a makeover, with the premium Italian bread range opening up to international markets. Dlifrance Extra-Ordinary Dlifrance Impact by Rodolphe Landemaine FROZEN BAKERY Whats your view of the 2023-2024 financial year? Dlifrance continued to grow and is back to delivering robust results, both in sales and financial terms. These results are the fruit of efforts on many fronts: pursuing a solid programme of continuous improvement across manufacturing, the supply chain and purchasing; the adaptability shown by our workforce in a volatile environment; and implementing a long-term strategy aimed at conquering the foodservice market and providing end- to-end support for our customers. Hows the frozen bakery sector faring? It remains buoyant, but were seeing some real behavioural shifts. Inflation over the last two years has led to a change in out-of-home consumption habits. With their purchasing power under pressure, consumers are increasingly opting to eat at home. Whats more, as they become more environmentally aware, people increasingly want more eco-responsible products although paradoxically, they want them to be just as rich in flavour. Meanwhile, demand for premium products remains strong. The past financial year we saw a marked trend towards consolidation in the industry, and this is set to continue. Tell us about the outlook. Were conscious that the raw materials and ingredients markets are still very volatile, especially for butter and cocoa. Risk management is a major challenge, and one that were thoroughly practised in tackling. Now that our fundamentals are back on track, well continue to pursue growth. Our priorities are crystal-clear: to continually optimise operational efficiency, to support our customers as business partners, and to win new business in the foodservice sector. In parallel well be ramping up the implementation of low-carbon solutions, both in our production facilities and in our sourcing of raw materials. To this end, weve signed up to the TRANSITIONS programme with our counterparts at Grands Moulins de Paris, and were rolling out our Baking Good Better plan, in line with VIVESCIAs sustainability policy, LINK. 3 QU e STI o NS TO... Dlifrance makes A c OMEBACK to trade fairs With a new booth design and a croissant bar. 18