Areas of work

The aim is to meet new consumer expectations and the growing desire to use highly nutritious and organic ingredients, avoid additives and reduce the environmental impact of our food.

Within the team, we have chosen to focus on two types of food, those that are in the form of a dense starchy matrix, often rich in sugar, and those that contain a lipid phase dispersed in the form of droplets, in a gelled or non-gelled aqueous phase, and which are therefore oil-in-water (O/W) emulsions.