- Laboratory customer area

PROVรฉAL: sustainable innovation for tomorrow's food

๐๐‘๐Ž๐ญ๐žฬ๐ข๐ง๐ž๐ฌ ๐•๐žฬ๐ ๐žฬ๐ญ๐š๐ฅ๐ž๐ฌ ๐œ๐จ๐ฆ๐ฆ๐ž ๐€๐ฅ๐ญ๐ž๐ซ๐ง๐š๐ญ๐ข๐ฏ๐ž๐ฌ ๐š๐ฎ๐ฑ ๐ฌ๐ญ๐š๐›๐ข๐ฅ๐ข๐ฌ๐š๐ง๐ญ๐ฌ ๐๐ž๐ฌ ๐ฉ๐ซ๐จ๐๐ฎ๐ข๐ญ๐ฌ ๐‹๐š๐ข๐ญ๐ข๐ž๐ซ๐ฌ - PROVรฉAL project

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ACTALIA and ITERG, with support from the ERDF and the Rรฉgion Nouvelle-Aquitainelaunch the PROVรฉAL 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:
  1. - Search for functional plant protein ingredients (flours, meal, fibers) in the Nouvelle-Aquitaine region
    from oilseeds, and selection according to regulatory criteria, among others.

  2. - Assessment of their functional potential in simple model formulas, evaluation of organoleptic impact

  3. - Transfer and validation on semi-industrial pilot-scale dairy matrices (creams, cheeses, desserts)

๐๐‘๐Ž๐ญ๐žฬ๐ข๐ง๐ž๐ฌ ๐•๐žฬ๐ ๐žฬ๐ญ๐š๐ฅ๐ž๐ฌ ๐œ๐จ๐ฆ๐ฆ๐ž ๐€๐ฅ๐ญ๐ž๐ซ๐ง๐š๐ญ๐ข๐ฏ๐ž๐ฌ ๐š๐ฎ๐ฑ ๐ฌ๐ญ๐š๐›๐ข๐ฅ๐ข๐ฌ๐š๐ง๐ญ๐ฌ ๐๐ž๐ฌ ๐ฉ๐ซ๐จ๐๐ฎ๐ข๐ญ๐ฌ ๐‹๐š๐ข๐ญ๐ข๐ž๐ซ๐ฌ
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, PROVรฉAL illustrates how research and innovation can offer concrete alternatives to additives, reconciling health, sustainability and consumer expectations.
Find out more about our formulation activities