Lesieur closely controls the entire oil production process, from purchasing of raw materials (seed and fruit) to pressing, refining and bottling. This total control over all the production phases means that it can offer consumers optimum quality guarantees.

Lesieur’s research laboratory is equipped with the very latest analytical facilities
Having been a pioneer in the field of gas chromatography of fats, our laboratory has also developed or adapted other fine analysis methods specific to dietary fats (pure, mixed or in emulsions):

HPLC, mass spectrometry, SPME, assay of vitamin D, assay of polyphenols.

          

Expertise recognised by professionals
On the strength of these capacities, Lesieur is recognised by professionals as an expert in the field of analytical research:

A sensory assessment panel
This analytical research activity is supplemented by a panel trained in the sensory assessment essential for both Quality and the Development of new products.

A computerised pilot refining unit
Lesieur’s Research and Development Department has a computerised pilot refining unit in its laboratory. In liaison with factories, this tool makes it possible to study the influence of refining parameters on the physicochemical and organoleptic characteristics of oils.

For example, Lesieur was able to study the influence of deodorisation temperature on the formation of polyunsaturated trans fats, with the aim of minimising their development.
These results are applied to Lesieur specifications and to good manufacturing practices.

The Research and Development Department then has the pilot machines required for the pre-industrial development of new processes and new products.
These involve either pilot equipment purchased to perform specific individual operations or equipment modified by the R&D Department for a determined technological purpose.
For several years, research has also been carried out on automatic sensors for continuous measurement of refining parameters.

Frying from A to Z
Lesieur’s R&D Department has a variety of frying equipment, from domestic deep-fat fryers to industrial models, for the performance of the range of tests required to measure the resistance of oils in various conditions of use.

After the desired number of frying cycles, the heated oils and the fried products are examined in the laboratory on the basis of relevant assessment criteria.
These various technological development-oriented studies are based on a strict testing schedule and the implementation of experiment programmes covering the various operating variables.

From glass to PET
Since the era of the returnable glass peanut oil bottle, Research and Development has constantly kept Lesieur at the forefront of progress in terms of vegetable oil packaging. Working closely with the technical departments of factories, the R&D Department is involved in the development and constant improvement of different oil packagings. In the last ten years or so, packaging innovations have led to a gradual shift from PVC (polyvinyl chloride) to PET (polyethylene-terephthalate), a new generation of plastic bottles that do not cause chlorine pollution and guarantee better food safety to consumers. All oil bottles marketed under the Lesieur brand (1 litre, 2 litres and 3 litres) and colours, are now made of PET.

New forms
Packaging innovation has also played a role in the design of new bottles, such as the Isio 4 combined oil bottle, with its elegant design contributing to the product’s success.
Other developments have led to the rationalisation of the bottle forms for oils marketed in Western and Central Europe.

Appropriate caps

The development of various plastic caps, in cooperation with suppliers, has made it possible to control the seal of oil bottles, to ensure products are tamper-proof and to make them more practical for consumers.

Specific developments
Developments are made specifically for Lesieur’s industrial customers, with turnkey solutions tailored to each specific case.

Lesieur’s R&D Department demonstrates its capacity to innovate in the field of new products on a daily basis, simultaneously taking into account :

Nutritional balance with Isio 4 and Isio 4 Olive

After having supported the need for a moderate essential fatty acid intake in the diet, Lesieur was the first to create and develop the balanced vegetable oil concept.

Taking into account nutritional and medical recommendations, Lesieur’s R&D Department, working closely with its Nutrition Department, developed two nutritional oils with a balanced composition: Isio 4 and Isio 4 Olive.
Lesieur also pioneered the addition of alpha-linolenic acid to a multi-purpose consumer oil.

Flavour with olive oils

Lesieur’s R&D Department also anticipated the importance of the taste enjoyment aspect in the day-to-day use of vegetable oils, in conjunction with the rapid growth in olive oil consumption in Europe.