We are interested in joining a consortium (Topics 1 & 2) as a partner, with a special interest in valorization of byproducts, plant-based food and novel ingredient development.

Our centre (RTO) is specialized in food product formulation, development and scale-up and in ingredient functionalities’ optimization.

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 work from TRL 3-4 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).

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 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..) 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.