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Focus report - Sustainable packaging

29 November 2023 / Science and technologies

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…

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09 May 2023 / Science and technologies

To ensure the safety of food products for the final consumer, the food industry, and in particular meat and dairy plants, are subject to regular microbiological testing, both of the products and of the production environment.   Today's solutions…


Vita'Connect 2023 - Alternative proteins: ways to optimize their nutritional and technical properties

14 April 2023 / Science and technologies

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…

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Focus report - Fermentation processes: definitions, experts and innovations

27 October 2022 / Science and technologies

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…

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01 August 2022 / Science and technologies

Watch the final conference for the FoodPack Lab 2  project on the topic of innovation for food security accross the value chain. Many European SMEs in packaging, manufacturing, foodtech agtech and food safety/quality took part.   This event was org…

12 July 2022 / Science and technologies

Packaged meat tends to capture the interest of the consumers attracted by the convenience of these products in terms of food preparation and preservation. Yet the risk of bacterial contamination of fresh packaged products remains a major problem…

15 March 2022 / Science and technologies

Why this should interest you? Testing the GI tolerability of a food product could become an obligation, for example in the case of Novel Foods. The GI effects felt by consumers are often mild to moderate: measuring tools must therefore be…


Sugar reduction - the use and impact of sweeteners: replay and slideshows

21 February 2022 / Science and technologies

Sugar reduction is at the forefront of most food companies minds. But what are the impacts of replacing sugar by sweeteners? Access here to the presentation slideshows and replay of our webinar about the SWEET project, an EU-funded project on long te…

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Replay - Appetite for Innovation: Ingredients and processes for reducing salt, fat and sugar

25 November 2021 / Science and technologies

Watch the replay of Appetite for Innovation, the online event organised by Vitagora on October 21st 2021.For the simultaneous translation to French, click on the link above each video.   Introduction 00:00:00 - Introduction by Jérôme Barra, Vice…

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Compte-tenu des mesures prises par le gouvernement, concernant la situation sanitaire liée à la propagation du virus COVID-19, toutes les réunions physiques, manifestations, et visites en entreprise sont à nouveau suspendues à partir du vendredi 30 octobre 2020 à minima jusqu'au 1er décembre.

Cependant, tout comme lors du confinement de printemps, toute l’équipe Vitagora adopte des mesures de télétravail et reste entièrement disponible pour répondre à vos questions et demandes liées aux services et actions proposés par Vitagora.

Nous vous rappelons qu’une cellule de crise au sein de Vitagora liée à l’impact du COVID-19 sur l’activité de nos entreprises agroalimentaires régionales, en lien avec l’ANIA et les autorités régionales, est toujours en place.

Vous pouvez joindre cette cellule de crise pour toute demande relative à ce sujet au 06 72 39 66 96, Tom Vaudoux, ou par email, au

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