Development/demonstration of new x-ray automatic control equipment using a new high sensitivity sensor enabling significantly improved detection efficiency for very small foreign bodies in pre-packaged food products.
Launch of an innovative 'meal solution' which combines long-shaped madeleines and a flavoured cream.
Development of a new active principle for innovative agricultural, nutritional and pharmaceutical applications.
Development of innovative cocoa-based products (in terms of texture and/or aromatic properties) through the elaboration of techniques to modify the physico-chemical properties of cocoa.
To develop a new concept of diet based on extruded linseed (rich in omega3) in order to fight the metabolic syndrome, also referred to as 'insulin resistance syndrome' and 'syndrome x'.
Control of redox potential in cheese making via an innovative use of lactic acid bacteria for improving cheese quality and developing new cheeses.
Development of a butyric prodrug combining anti inflammatory and prebiotic properties.
Creation of a range of organic and gluten free products for coeliac people and organic product consumers.
Development of a new range of prepared plates based on grilled meats (veal, pork, chicken) together with a sauce and/or vegetables, of cold canal conservation, based on high pressure technologies.
Physical and galenic presentation, levels of natural ingredients, and feed additives are key to optimising performances, and the health and economic results of breeding animals according to age and breeding context. The tools proposed in the nearcaps project aim to achieve this.