PROVéAL: sustainable innovation for tomorrow's food
𝐏𝐑𝐎𝐭𝐞́𝐢𝐧𝐞𝐬 𝐕𝐞́𝐠𝐞́𝐭𝐚𝐥𝐞𝐬 𝐜𝐨𝐦𝐦𝐞 Alternative solutions to standard𝐧𝐭𝐬 𝐝𝐞𝐬 𝐩𝐫𝐨𝐝𝐮𝐢𝐭𝐬 𝐋𝐚𝐢𝐭𝐢𝐞𝐫𝐬 - PROVéAL Project
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ACTALIA and ITERG, with support from the ERDF and the Région Nouvelle-Aquitainelaunch the PROVéAL project, offering a sustainable alternative to food additives criticized for their harmful (carrageenans, mono-diglycerides, modified starches).
The aim: to add value to flours derived from local oilseed co-products to stabilize food products - particularly dairy products - without using additives. An innovation that fully meets society's expectations for more natural, safer and more sustainable products.
The project is divided into 4 key stages:
- - Research, within the Nouvelle-Aquitaine region, into functional plant-based protein ingredients
, and oilseed and protein crops (flours, meal, fibers), and selection based on regulatory criteria, among other factors - - Evaluation of their functional potential in simple model formulations, assessment of their organoleptic impact
- - Transfer and validation using dairy products on a semi-industrial pilot scale (creams, cheeses, desserts)
- - Industrial optimization to develop marketable and transferablesolutions
The formulas developed will be compared with conventional products to demonstrate their performance in terms of stability, organoleptic impact, texture and rheology.
With the development of emulsions based on local flours, PROVéAL illustrates how research and innovation can offer concrete alternatives to additives, reconciling health, sustainability and consumer expectations.