Our centre (RTO) is specialized in food product formulation, development and scale-up and in ingredient functionalities’ optimization. We are interested in joining a consortium (Topic 2) as a partner, with a special interest in valorization of byproducts, plant-based food and novel ingredient development. Our activities focus on greening food formulations and clean label strategies in savory and sweet products as well as beverages. We are particularly experts in cereal products, chocolate, veggie alternatives, clean labeling and byproduct functionalization. We are looking forward to collaborations! Please write to m.delample@agir-crt.com

CRT AGIR is a french agrifood technical centre located in Bordeaux. Our centre includes a development team specialized in food product formulation, optimization and scale-up and a research team with a strong expertise in enhancing functional properties of ingredients and byproducts (particularly foamability, gelification, emulsification, texturization).

The centre is fully-equipped from laboratory to pilot scale with a 500 m² platform including pilots for sweet products such as kneaders, proofing chamber, rotary moulder, wire-cut machine, cut sheet laminator, pilot ovens, chocolate conching machine, chocolate enrober, coating machine as well as versatile machines for all types of products (atomization, centrifugation, tangential filtration, vacuum heating mixers, high-pressure homogenizer...). Our team includes PhDs, engineers and technicians specialized in food science and physicochemistry and is strongly connected to SMEs specialized in sweet products.