Resources

In France, the production of packaging products amounts to 18.3 billion euros (source: INSEE), which represents over five million tonnes of household packaging (source: ADEME), the source of waste - recyclable, recycled or not.   Awareness of the…

Development of innovative blends of sweeteners and sweetness enhancers in solid foods Sugar reduction in food products is a major public health challenge for the food industry.   This workshop presented innovative solutions in the domain of s…

The objective of this IAP is to engage sweetener stakeholders (consumers, patients, health professionals, scientists, policy makers, and regulators), to understand how the outcomes of the project can address their needs, and to contribute to the…

Innovate by the co-design with the final users, from the field to the plate This workshop was an opportunity for our speakers to share with us their feedback on the co-construction approaches they are implementing and the challenges they are fa…

For environmental and economic reasons, the food industry is interested in alternative protein sources to those derived from animal products. This general trend also reflects current consumer demand. ​ Integrating new protein sources therefore br…

An ancestral technique, fermentation is today generating increasing interest from consumers and food professionals. With growing markets, fermented foods and drinks find themselves at the crossroads of major trends - health, naturalness, sustainabi…