The implementation of innovative processes for food design

The implementation of innovative processes for food design aims to develop new products with improved usage and nutritional qualities through reformulation and the implementation of daring concepts, in the joint interest of consumers and the food industry.

A number of recent projects have focused on reformulating starch matrices such as cakes and sponges (salt-sugar-fat reduction) and exploring unconventional shaping processes, such as kneading under pressure, or new cooking techniques (ohmic heating, microwaves), in bread-making processes or the manufacture of cereal products.

This work is carried out in collaboration with UMR GEPEA (CNRS 6144) within the IBSM 4202 federation (Structure Fédérative de Recherche Ingénierie des Biopolymères pour la Structuration des Matrices et de Matériaux, which brings together INRAE-BIA and CNRS-GEPEA).

This federation has enabled new approaches to be developed, resources to be pooled and, above all, a ‘process engineering’ component to be incorporated into the issues surrounding the manufacture of innovative cereal products.