BSA Food Ingredients s.e.c/l.p.
(BSA) was founded through the initiative
of Mr. Marcel Baril, current CEO
of the company, who wanted BSA to
become a supplier of food ingredients
that would be recognized by its
customers as a technical resource
and a source of innovation in the
marketplace. BSA started its operation
by distributing ingredients and
providing customized technical services.
BSA is also the first Quebec Company
to promote irradiation as a method
of treating spices. As a result
of its innovative approach, BSA
quickly gained a reputation in the
Barely five years after the start
of the business, BSA decided to
produce its own spices and ingredient
blends in order to ensure regular
supply, both in terms of quantity
and quality. Soon after, because
of a need for additional space,
the company set up its operations
on Pie IX boulevard in Montreal.
In order to secure a stable supply
of spices in what was a very unstable
market, BSA set up its subsidiary
- BSA India Food Ingredients Private
Ltd. Located in New Delhi, the BSA
India team is charged with finding
supply in local markets and in other
Asian countries to guarantee quality
of its raw materials.
Four years later, it moved into
a new 70,000 square foot location
at 6005 Couture Boulevard in Saint-Léonard,
Montreal, Canada. To complement
its ingredient business, BSA started
a division to sell equipment, mainly
to meat processing plants.
In co-operation with exclusive distributors,
BSA created its “Support aux
métiers de bouche”
division. The mandate of this division
is to supply artisan butcher shops
and delicatessens with spices, seasonings
and other products for this type
of clientele. At the same time,
BSA opened a sales office to service
customers in the Maritimes, Canada.
In order to meet the growing demand
and provide good service in the
greater Toronto area, BSA established
a sales office and a warehouse to
meet the needs of its Ontario customers.
As a part of its long-term development
strategy, BSA introduced a number
of new products to satisfy the needs
of its customers. BSA began offering
ingredients produced by synthesis,
such as sodium lactates and potassium
lactates, as well as savoury flavours.
A renowned chef also joined the
BSA team to help it focus on
new culinary trends.
As a result of a growing need for
space, and to meet the standards
for HACCP accreditation, BSA expanded
its Saint-Léonard facilities
by approximately 53,000 square feet,
bringing the total area of the facilities
up to 125,000 square feet. This
expansion project gave the company
a new state-of-the art production
area, as well as extra storage space
for the segregation of allergenic
BSA received its HACCP certification.
BSA Ontario office moved into new
bigger premises, and new employees
were hired to maintain the high
level of customer service. Since
its inception, BSA has stayed true
to its philosophy by relying on
close partnerships with customers
with whom it shares its technical
expertise and experience.
BSA opened a new custom blend plant
in India to meet the needs of the
growing food and meat processing
market in India.
BSA India adds additional warehouse
space, additional blending, and
packaging lines to meet growing
demand from diverse customers. BSA
also starts own spice grinding to
ensure highest quality of spices.
BSA comes closer to its customers, moves its Corporate Office cum R&D Lab comprising of Meat Lab, Application Test Kitchen to Gurgaon.
BSA India was acquired by Frutarom Industries Limited; globally one of the top 10 companies in the field of flavors, fine ingredients, savory solutions, and health solutions; with 40 operations sites across the world, and products sold in 150 countries.