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16 Sep 2020

Preserving natural nutrients in your products: what processing techniques are available?

According to an Opinion Way/ French Food Capital survey published in September 2018, 86% of French people declared that they are careful about what they eat. 56% of them found that the composition of a product (the list of ingredients) was important information, and 43% considered that the negative effects that food products may have on their health are greater today than in the past (source: LSA). "Living food", raw food, paleo diet... Die…

22 Jul 2020

Independance, agility... why you should use intrapreneurship. The example of Symrise

Agile innovation is not exclusively the domain of startups. For a number of years, large companies have been questioning their innovation processes: hierarchy, cumbersome bureaucracy, long delays... and turning to intrapreneurship.   At the helm of an innovation cluster, observing my team's experiences of working with large companies has shown me that this can bring real results, as was the case for the Symrise group.    This company too…

12 Jun 2020

Vitawatch: agri-food intelligence round-up for June 2020

Food and health, consumer behaviours, packaging, formulation, sustainable agriculture… What are the latest scientific advances for agri-food from around the world?   The role of immunonutrition in the face of the Covid-19 crisis, diet and dementia, packaging made from the durian plant, breaksin the cold chain, fertilisers made from urine… areas of scientific research can sometimes be surprising but always in service of discovery and innova…

26 May 2020

European regulations - use caution with your sensory claims

A "more creamy" yoghurt, a chocolat bar with "even crunchier nuts", a "refreshing" chewing gum, an "even more delicious" recipe for a ready meal, a "delicately floral" coffee flavour etc. A large number of food brands are using packaging to vaunt the sensory aspects of their products in order to stand out in crowded supermarket aisles.   What type of messages are covered by the European regulations on sensory claims? How can you use them? …

28 Apr 2020

How to get the most out of food certification labels in France?

Who can say they have never had the experience of being bewildered by the array of icons on a food packet? In France, certification labels are many: Label Rouge, "Bio" (organic certifications), fair trade, made in France, pesticide-free, Bleu-Blanc-Coeur, AOC, nitrate-free... These labels and other mentions are growing ever present on supermarket shelves, with the risk of infringing on consumer understanding and impact.   Among the many la…

01 Apr 2020

Partner profile: SPADEL, “We are looking to develop agile innovation”

Simply innovating is not enough for food multinationals if it is not keeping up with fast-moving markets and ever-changing consumers. With start-ups and smaller companies gnawing away at the market shares of established players, the need to be agile is coming into focus as a key to innovating successfully. Increasingly aware of this fact, Spadel, a leading European producer of mineral waters and bottled soft drinks, recently became a partner…

06 Feb 2020

Packaging: what works with seniors?

Even though seniors are the purchasers of half of the value of consumer goods sold in France, packaging – in particular that of food products - is rarely adapted to this target market.   How do you take the needs of French seniors into account in your packaging design?   In 2018, in a study carried out by YouGov for the ALL4PACK showroom, European designers and consumers gave us a detailed account of how seniors are facing with difficult…

06 Feb 2020

Agroecology: high throughput phenotyping for a sustainable and productive agriculture

Have you ever heard of high throughput phenotyping? This high-tech imaging technique, of which INRAE (French research institute of agriculture, food and environment) in Dijon is a leading expert, helps study a plant from every possible angle without destroying it. This innovative method contributes to a faster and more accurate selection of plants, for a more sustainable and productive agriculture.   Here is an overview of this topic with …

07 Jan 2020

Superfruits: "clean label" ingredients for human (or animal) foods

Since the mid 2000s, the number of product vaunting the merits of "superfruit" ingredients has exploded. The superfruit trend, emerging from the USA, has become a stable segment of global markets for processed food products. According to Future Market Insights, the world market for superfruits was worth more than 38 billion dollars in 2015, and should grow by 5.9% per year until 2026 (source). Jos de Koning, founder of Superfruiticals, talks…

20 Dec 2019

Last news about New Frontiers in Food – Fast Forward : a European project to boost SME's internationalisation

Find the latest news about New Frontiers in Food – Fast Forward (NF4) the European project to boost SME's internationalisation. The New Frontiers in Food Fast Forward action plan will be oriented towards three value chains representing strong development potential: The connected food markets The functional foods and health ingredients markets The manufactured food products markets In parellel, four international zones have been identifie…

LE COVID-19 : INFORMATION IMPORTANTE

Compte-tenu des dernières mesures prises par le gouvernement ce weekend, concernant la situation sanitaire liée à la propagation du virus COVID-19, toutes les réunions physiques, manifestations, et visites en entreprise sont suspendues jusqu’à nouvel ordre.

Cependant, toute l’équipe Vitagora a adopté des mesures de télétravail et reste entièrement disponible pour répondre à vos questions et demandes liées aux services et projets proposés par Vitagora.

Une cellule de crise au sein de Vitagora liée à l’impact du COVID-19 sur l’activité de nos entreprises agroalimentaires régionales a été mise en place dès le vendredi 13 mars en lien avec l’ANIA et les autorités régionales.

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 elisabeth.lustrat@vitagora.com.

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