Development and expertise

Development and expertise

Our expertise in dealing with industrial challenges facing the food industry has led us to give top priority to food safety.

In 1994, our Flavor Division (activity sold in June 2017), part of Elixens France, set up a process to control the quality of its products and services. This process bore its fruits in 1996, when we obtained ISO 9001 certification for our quality management system (version 94), followed by ISO 9001 certification (version 2008). Then, an HACCP study compliant with Codex Alimentarius instructions confirmed the quality of our manufacturing methods. The hygiene and safety of your food products have thereof been guaranteed by the implementation of ISO 22000 certification.

With regard to raw materials used in pharmaceuticals, we have obtained GMP certification from ANSM (National agency for health product safety, in France) stating that we observe Good Manufacturing Practices.

In November 2014, ELIXENS France obtained FSSC 22000 certification, positioning the company among the pioneers of French flavor manufacturers. By obtaining this certification ELIXENS France confirmed its teams' daily involvement in food safety measures within the company, a global safety and quality policy the ELIXENS group has been attached to for many years. By choosing to adopt the FSSC 22000 standard, ELIXENS France joined a most demanding and efficient food safety scheme, to benefit both internally and for its customers:

  • A single, globally-accepted standard that is recognized in many countries,
  • Uniform food safety procedures that are applicable worldwide,
  • Improved communication with trading partners by means of a unique auditing platform,
  • Better understanding and implementation of HACCP principles, helping identify, evaluate, and control hazards related to food safety throughout the food production and its supply chain,
  • A driver for continuous improvement, due to ISO's known management system approach,
  • Obligation to achieve results, allowing nevertheless free choice of means to get there,
  • Improved food safety hazard control.