Participation in the Sustainable Wheat Initiative Europe symposium in Utrecht In early June 2024, Grands Moulins de Paris and VIVESCIA Group took part in the Sustainable Wheat Initiative Europe symposium, organized by the International Association of Plant Bakers in Utrecht. This was an opportunity to showcase TRANSITIONS to the 200 participants from the European frozen bakery sector and to support the ambitions of a partnership-based ecosystem for a more sustainable, low-carbon wheat–flour–bread grain value chain in Europe by 2030. Our CSR program, LINK by GMP, is gaining momentum: 40,000 tons of wheat from the TRANSITIONS program were processed in our mills this year. We are also continuing to expand our fleet of electric trucks to deliver flour to our customers. Lastly, this year provided the opportunity to celebrate the 60th anniversary of Francine, our iconic brand that remains as dynamic as ever. What is the outlook for the months ahead? P. G. Our objective is to build our competitiveness plan through to 2030. Our upcoming developments include the inauguration of a revamped bulk loading facility and increased storage capacity in Bordeaux. More broadly, the investments on our sites, combined with the efforts of our sales teams, will support volume growth, particularly in the ID Ingredients segment and internationally, where we have participated in numerous trade fairs². And of course, we will continue to pursue our LINK by GMP roadmap, with a clear focus on hitting VIVESCIA Group’s SBTi decarbonization targets. ! 2. Thailand, Singapore, Germany, USA, UAE, China, Italy, Brazil, Saudi Arabia. hiGHLiGHTS 8,200 SKUs and 31 merchants! Our e-commerce site for artisan bakers continues to grow, with the rollout of a new platform. 95 % brand awareness for Francine, up one point in the 2025 “French Consumers’ Favorite Brands” survey. Podium finish for the Paris Bakery School, which was voted best bakery school and third best patisserie school by Le Figaro in 2025, with a 97.6 % pass rate among the 250 apprentice students across all eight qualifications. Francine’s 60th anniversary Throughout the year, celebrations and events were held with consumers and farmers who are part of the Club Francine program. Five new baking mixes combining indulgence, authenticity, and French expertise were launched: Focaccia, Flan, Vanilla Custard Flan, Chocolate Sponge Cake, and Plain Sponge Cake. VIVESCIA INDUSTRIES 18