Resources

This article is also available in French:  While most French people are not adepts of any particular diet (83% according to the OpinionWay survey commissioned by the companies Bjorg and Bonneterre & Compagnie), a large proportion of them are…

This article is also available in French:    Why this should interest you? Solid state fermentation (SSF) is a natural process that takes place without any chemical additives, unlike liquid state fermentation. Using less water and energy,…

This article is also available in French:      Why this should interest you Correct identification of nanomaterials is critical for meeting regulatory requirements, traceability and accurate labelling for food. It also provides necessary…

This article is also available in French:    What is the best way to communicate about a new food product? How to decide the product positioning. Flavour? Health? How to develop a message that consumers will understand? Clémentine Hugol-Gential’s j…

This article is also available in French:    Cytoplasmic male sterility (CMS) is a tool used in agronomy to exploit hybrid vigour or heterosis in plants. However, the use of hybrid seeds is strongly discouraged by some members of the organic farmi…

This article is also available in French:    Peas are a protein crop from the legume family. They have a very good nutritional composition and require little nitrogen fertilizer. But the plant suffers from certain stresses, including phytopathogen…

This article is also available in French:    The sensory properties of food products - particularly taste and smell - can be altered, modified and disturbed. How can you ensure that the sensory properties of your product will be the same in a week…

This article is also available in French:    The risk of food poisoning, usually caused by food-borne pathogenic microorganisms, is a constant fear for the food industry – and unacceptable to consumers. Technology for killing pathogenic microorgan…