Employee in the spotlight: Benjamin Larchevesque

In the dynamic world of sales and innovation within the food industry, professionals like Benjamin Larchevesque exemplify not only expertise but also an unwavering dedication to their craft. Benjamin, a seasoned French sales manager at Kemin Food Technologies, embodies commitment as he navigates the intricate landscape of customers’ need, market trends, and technological advancements.

Benjamin's trajectory into food technology wasn't merely a career decision but rather a manifestation of his passion for culinary experiences.  It’s during his first job experience in the dairy sector that Benjamin realized that his affinity for interaction and innovation transcended the boundaries of a production facility.

Transitioning into sales, he found himself at the crossroads of his technical expertise and customers’ satisfaction. His role extends beyond just transactions; it entails grasping the subtleties of clients’ requests to tailor solutions that not only meet but exceed their expectations. Whether it involves enhancing existing formulations or venturing into new markets, Benjamin's dedication remains consistently evident.

What makes Benjamin stands out as a salesperson is his holistic approach to both his professional and personal life. When he starts any projects or activities, he is always focusing on achieving excellence whether in sports, photography, pottery, and of course pastry which led him to his current professional path. That’s why one of his favourite products in Kemin portfolio is SHIELD V Plus Dry, a recently launched solution for bakery products.

Bakery products such as cakes, cupcakes, biscuits, breadsticks, crackers, cookies…etc. are facing during their shelf-life mould growth or oxidation issues depending either on their water activity or their fat content. When providing technical expertise to customers it is key to understand all the challenges they are facing to offer them the very best solution and approach:

• Tackling the cost saving by using antioxidant in lower quality oil which results in having the same efficacy as a high-quality value oil.
• Maintaining optimal quality of bakery products which can undergo structure, texture, or taste changes and/or loss due to oxidation process starts.
• Extending the shelf-life by inhibiting mould growth in high water activity bakery products.

This multifaceted perspective enhances his ability to connect with customers on a deeper level.

As Benjamin embarks on the next step of his journey with Kemin, one thing remains evident: his relentless pursuit of excellence ensures that the future holds even greater accomplishments and contributions.