Food development

Food development


  • Products: awareness and understanding of the development of organoleptic properties, formulation, creation, nutritional audits
  • Processes: design of innovative processes, process optimization, yield/productivity studies, eco-conception
  • Packaging: design, optimization, reduction, environmental impact assessment.


  • Crédit Impôt Recherche
  • Jeune Entreprise Innovante
  • Catégorie: ASRC member
  • Sectors of application: Agriculture and Food Industry
  • Services provided: Characterization, trials, tests, control, formulation - Research and development - Prototyping, pilot lots, industrialization - Consulting, expertise, training

About Food Development

– Research program leadership; technology transfer
– Product/recipe development
– Process optimization
– Packaging research & design
– Comprehensive nutrition and eco-conception services: from audit through to R&D support
– Creativity workshops.

Concrete examples of applications

– Awareness and understanding of the change in texture of meat-based products, and the appearance of exudation in processed vegetables
– Set up of a research program in the field of snacks and ready meals
– Exclusive exploitation of one of the National Research Institute’s patents
– Development of a range of lamb-based products
– Formulation of a meal substitute and a range of healthy soups
– Beneficiation study of sub-products from a meat processing plant
– Set up of a fruit & vegetable processing workshop
– Research into ecological packaging solutions for organic products
– Nutritional audits of a biscuit plant, ready-cooked meals, sandwichs…
– Design of a complete menu for buffets.