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FutureFoodS
Call2 - Pre-Proposal
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Partnering
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Mathieu Delample
France
CRT AGIR (Agroalimentaire Innovation Recherche)
Non-profit legal entity
food products tailored to specific nutritional needs, plant-based, functional properties, ingredients, clean-label, product development, proof-of-concept, scale-up, byproducts and food waste, savory food, sweet products, beverages, gels, foams, emulsions
Topic 1: Domestic food practices for enhancing sustainable and healthy diets
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 (Topics 1 & 2) as a partner, with a special interest in tailored nutrition (silver nutrition, babyfood, sports nutrition, diabetics, sugar or gluten-free, organic..), nutritional optimization of sweet and savory products, valorization of byproducts and plant-based food as well as novel ingredient development. Our activities focus on greening food formulations, nutrition optimization and clean label strategies. We are particularly experts in cereal products, chocolate, sweet and savory veggie alternatives and nutraceuticals. We work from TRL 3-4 projects and enable the development of operational solutions (TRL 6-7). We are looking forward to collaborations ! Please write to m.delample@agir-crt.com
Specific condition for FutureFoods collaboration : Our company has to be involved in a consortium already comprising at least one French academic partner (laboratory).
Specific condition for FutureFoods collaboration : Our company has to be involved in a consortium already comprising at least one French academic partner (laboratory).
CRT AGIR is a french agrifood technical centre located in Bordeaux. Our centre may be considered as a small size company in a consortium. It 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 (particularly foamability, gelification, emulsification, texturization) and nutritional profile optimization .
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..) which allow us to work on production batches up to dozens of kilograms. Our team includes PhDs, engineers and technicians specialized in food science and physicochemistry and is strongly connected to french food networks and SMEs specialized in sweet products.
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..) which allow us to work on production batches up to dozens of kilograms. Our team includes PhDs, engineers and technicians specialized in food science and physicochemistry and is strongly connected to french food networks and SMEs specialized in sweet products.