Innovating in process to reduce our environmental footprint

Innovating in process to reduce our environmental footprint

Producing natural baker yeast ingredients used in soups, sauces, seasonings, ready meals and snacks, Biospringer provides products and services that ensure a healthier and more balanced diet and draws on its industrial know-how to reduce its environmental footprint, notably at its manufacturing site near Paris.

The Biospringer factory in Maisons-Alfort (France) uses water from the Seine every day in its cooling systems. To prevent the spread of pathogenic bacteria, this water needs to be treated.

Since 2012, the water has been continuously treated with a chlorine solution injection produced on-site by salt electrolysis, accompanied by weekly additions of biocides. The salt, this raw material, better known as sodium chloride (NaCl), is used to make a low-concentration chlorine solution.

How Biospringer reduces its environmental footprint

This solution eliminates the need to use concentrated bleach, a source of pollution and constraints in terms of supply and storage; it also enables a reduction in biocide injections.

Resources mobilised

Each cooling system in the factory is fitted with a device to produce this chlorine solution by salt electrolysis. A daily check on the installations for each system is made by a technician.

To deploy this technology, Biospringer was subsidised for 50% of the investment by the Seine Normandy Water Agency, a public body that aims to protect water management assets.

Benefits for employees and the environment

  • Significant reduction in the handling of hazardous products
  • Elimination of transportation of hazardous products and the associated CO² emissions
  • Improvement in the quality of water discharged into the natural environment
  • Improved reliability

Key figures

  • 20 deliveries of bleach eliminated every year
  • 50% reduction in injected biocides
  • 50% reduction in waste from packaging