Fedima appoints Enric Valls as President at Bordeaux General Assembly
The leadership transition comes at a time when the European baking sector is navigating major shifts related to sustainability, food innovation, supply chain resilience, and changing consumer expectations.
FRANCE – Fedima, the Federation of European Manufacturers and Suppliers of Ingredients to the Bakery, Confectionery and Patisserie Industries, has officially elected a new Board of Directors and appointed its supreme leadership team at its three-day General Assembly held in Bordeaux, France.
The international summit brought together prominent business delegates from thirteen national ingredient associations across the continent to define corporate strategy and navigate a rapidly changing European legislative landscape.
On May 12, the GA elected the new Board, composed of Christof Crone (BZV), Sébastien Jollet (SYFAB), Gemma Auleda (FEDIMA Spain), Christian Skulte (ASSITOL), David Amos (ABIM), Peter Verhagen (NEBAFA), Jérôme Lebriez (Lesaffre), Cristina Piñol (AB Mauri), Juan-Carlos Puente (Zeelandia), Carine Chincholle (CSM Ingredients), and Enric Valls (Puratos).
Mehmet Duruk (GIDALBIL), Lluís Borrell (Dawn Foods), and Rolf Ahdell (Orkla Food Ingredients) were also elected as co-opted members.
Following a formalized voting session by the newly elected Board, Enric Valls, a senior executive from multinational bakery ingredients group Puratos, was officially appointed as Fedima’s new President.
Valls succeeds outgoing President Thomas Lesaffre, who concluded his successful three-year leadership term and eight total years of service on the Federation’s board.
To support the incoming executive agenda, the Board appointed Carine Chincholle of CSM Ingredients and Cristina Piñol of AB Mauri as the newly elected Vice-Presidents, while Christian Skulte of ASSITOL assumes the role of Treasurer.
Each newly assigned officer will serve a fixed three-year mandate running parallel to the new Board’s operational term.
The leadership transition coincides with critical macroeconomic and structural shifts within the European food and beverage sector.
Last October, Fedima appointed Wouter Lox as its new Secretary General, marking a significant leadership transition for the organization.
Addressing the General Assembly following his appointment, Valls emphasized that his administration is deeply committed to reinforcing Fedima’s role as a strong, highly coordinated advocacy platform in Brussels.
Valls stated that bread and baked goods are not merely critical economic assets, but are fundamental pillars of Europe’s nutrition, local culture, and socio-economic fabric, requiring clear representation in upcoming EU policy debates.
A key focus of the incoming administration will be leveraging the newly developed FEDIMA Manifesto and the comprehensive Bread Initiative.
These dual strategic frameworks are engineered to unite the entire bakery value chain, stretching from raw ingredient manufacturers to local bakers, to strengthen collective advocacy efforts.
The three-day event brought together members from 13 national associations to discuss priorities, address sector challenges, and lay the groundwork for the Association’s next chapter.
Sessions covered the federation’s legislative engagement strategy, innovation priorities, and ongoing sustainability commitments, reinforcing Fedima’s role as a central coordinating body for the European bakery ingredients industry amid significant regulatory change across the continent.
Fedima’s work is guided by an ambitious strategy to strengthen its position in the EU political landscape and to ensure a sustainable bakery and pastry industry.
With new leadership now in place, the organization enters its next mandate with a clear policy agenda and renewed momentum.
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