2012

03/03/2023
News Environment

ACTIA ECOVAL Webinar "Environmental labelling of food products: where do we stand? - April 20, 2023

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22/02/2023
News Environment

Intervention at the SIA on the ACTA stand on February 27, 2023

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26/01/2023
News Formulation

Use of vegetable powders from brewers' grains to encapsulate bioactive lipidic compounds: the FOLIBRASS project

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24/01/2023
News Nutrition

Launch of the CASDAR PRESAJE project (Rethinking potato nutrition with diversified and digestible foods for the health, well-being and robustness of young chicks)

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24/01/2023
Protein News

Cap Protéines Conference - postponed to May 31, 2023

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24/01/2023
News Green chemistry

Intervention at the BioEconomy for Change: Lipid Tech Day - March 23, 2023

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24/01/2023
News Formulation

Come and meet us at In Cosmetics - March 28-30, 2023

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17/01/2023
News

Effect of refining on the presence of mineral oil targeted aromatic hydrocarbons in coconut oil

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13/01/2023
News

Discover our new newsletter!

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06/01/2023
Protein News Nutrition

White paper "Plant proteins for global health", led by INRAE

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06/01/2023
Analysis News

Method of analysis of volatile compounds in virgin olive oil by SPME-GC-MS or SPME-GC-FID

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06/01/2023
Analysis News

ITERG Webinar Replay: Validation of Mineral Hydrocarbon Methods

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06/01/2023
Protein News Environment Formulation

Launching of the UMT Actia Profeel (Nutritional and sustainable plant formulation)

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05/01/2023
News Green chemistry

ITERG certified by ECOCERT for the deodorization of organic raw materials

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05/01/2023
News

Presentation at the Adebiotech Campus Day - January 12, 2023 (Romainville-Paris)

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05/01/2023
News

ITERG again qualified ITAI (Agro-Industrial Technical Institute)

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05/01/2023
Protein News

PAI Club visit at Improve and Extractis - January 26, 2023

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05/01/2023
Protein News

Alternative proteins: which origins for which applications?

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29/12/2022
Analysis News

a new internal method within our COFRAC accreditation scope

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20/12/2022
Analysis News

Renewal of our COI approval for physicochemical and sensory analysis of olive oils

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