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UMT Actia Profeel
A partner of choice for functional, nutritional and sustainable formulas
⚕️Intérêtnutrition: what forms of intake for what nutritional values?
🌿Naturalformulas: which ingredients for which performance?
🌎Eco-responsibility: which criteria for which impacts?
Research program
- Selecting plant-based ingredients
- Impact of plant ingredient sourcing and production processes on their composition, functionality in dispersed systems and nutritional and environmental values
- Impact of the formulation process on the performance of plant formulas and the bioavailability of nutrients
- Impact of the formulation process on the performance of plant formulas and the bioavailability of nutrients
![fleche](https://iterg.com/wp-content/uploads/2024/02/Capture-decran-2024-02-21-155435.png)
![fleche](https://iterg.com/wp-content/uploads/2024/02/Capture-decran-2024-02-21-155435.png)
![fleche](https://iterg.com/wp-content/uploads/2024/02/Capture-decran-2024-02-21-155435.png)
Application deliverables
- Ingredient selection matrix based on targeted properties/performance
- Formulation assistance matrix based on "Formulation / Nutrition / Eco-responsibility" priorities
- Models of food products evaluated (cream, sauces, cheeses, yoghurts, margarines, spreads, etc.)
Research program ➡️ Application deliverables
Research program 🔎 Selecting plant ingredients
Research program 🔎 Impact of sourcing and procurement processes for plant ingredients on their composition, functionality in dispersed systems and nutritional and environmental values.
Application deliverables 📦 Formulation assistance matrix based on targeted properties/performance
Research program 🔎 Impact of the formulation process on the performance of plant formulas and the bioavailability of nutrients
Application deliverables 📦 Formulation assistance matrix based on "Formulation / Nutrition / Ecoresponsibility" priorities
Research program 🔎 Impact of the formulation process on plant formula performance and nutrient bioavailability
Application deliverables 📦 Evaluated food product models (cream, sauces, cheeses, yogurts, margarines, spreads, etc.)
Our business sectors
![Pictogrammes Formulation Nutrition](https://iterg.com/wp-content/uploads/2024/01/Pictogrammes-77.png)
Food industry
![Pictogrammes Formulation Nutrition](https://iterg.com/wp-content/uploads/2024/01/Pictogrammes-78.png)
Food supplements
![Pictogrammes Formulation Nutrition](https://iterg.com/wp-content/uploads/2024/01/Pictogrammes-79.png)
Clinical nutrition
UMT Profeel's expertise
![Logo ITERG](https://iterg.com/wp-content/uploads/2023/11/Capture-decran-2023-11-02-121459.png)
![CIA](https://iterg.com/wp-content/uploads/2024/01/Capture-decran-2024-01-26-163822.png)
![CRPP](https://iterg.com/wp-content/uploads/2024/01/Capture-decran-2024-01-26-163835.png)
![CARMEN](https://iterg.com/wp-content/uploads/2024/01/Capture-decran-2024-01-26-163808.png)
![Capture d'écran 2024-01-26 163829](https://iterg.com/wp-content/uploads/2024/01/Capture-decran-2024-01-26-163829.png)
- (Re)formulation and substitution - properties of ingredients and formulated products
- Digestibility and bioavailability according to formulation
- Environmental assessment of products and processes
- Formulation of direct, inverse and double emulsions
: stability mechanisms, flow properties - Characterization of the absorption of complex stabilizers
Associated team
- Functional metabolomics
- Intestinal homeostasis