Regulations, food safety

Industrial refrigerants: New regulations, recommendations

Pasteurization of soft doughs and autoclave operation: CTCPA trains Hutin (Hochland group)

How can you ensure the hygienic design of your equipment and meet the new requirements of quality standards?

IAA: how to validate the efficiency of your manufacturing processes?

Innovations in the Pasteurization of Prepared Foods: Microwave Technology at the Service of the Food Industry

BRCGS Packaging Material: version 7 is now available!

Product launch: the CTCPA supports the LES PALETS DU SOLEIL cookie factory

Diversifying on-farm activities: CTCPA supports EARL KANDEL

Hygienic design of equipment in the food industry: how to meet the requirements of quality standards?

BPCS USA training in French in September!

Development of a range of low FODMAP ready meals & pre-production: the CTCPA supports BellyCare

The DGAl reminds retailers of good practice in the manufacture of canned goods

Code letters for the year 2024

[Colloquium] Food and packaging safety standards - News and prospects

Better Process Control School (BPCS) now available in French!

EHEDG Hygienic Design 2024 expert training: registration now open!

[Webinar] Athermal decontamination: pulsed light, an innovative technology to secure your products

Trainees in the "Running a canning business" course: they have created BOCOQS

Version 6 of the FSSC 22000 standard was published on April 1, 2023: what's new?

Recipe optimization for a 100% French oyster sauce: the CTCPA supports Jeannot and his jars

Our Novel Food support: get your projects financed by BPI France!

[Webinar] Cleaning and disinfection: How can I assess environmental contamination in my workshop?

IFTPS: CTCPA presents 10 years of air-steam autoclave qualification

BRCGS Food v9: certification began on February 1, 2023!

The CTCPA obtains approval for the Actia QUALIVEG 3 UMT project "Integrated design of fruit and vegetable processing routes".

Train your experts in hygienic design! - Official EHEDG training in Nantes from April 5 to 7, 2023

Innovating with Pulsed Light, the CTCPA and Claranor join forces to support agri-food companies

[Webinar] Food safety and food safety culture: voluntary standards for progress

Anne-Gaëlle Mellouët to chair the AFNOR V01C commission

The CTCPA at the IFTPS (Institute for Food Thermal Processing Specialists) Annual Meeting in 2023!

Letters code of the year 2023

A practical guide to controlling technological risks in the food industry

Opening an artisanal cannery: Sylviane Galéa, restaurateur testifies!

Results of the 2022 cookie wheat quality survey

Training before passing the BRCGS Packaging materials certification audit: the CTCPA supports MARKEM IMAJE Industries

2 minutes to understand hurdle technologies and their benefits for your food products!

Version 9 of the BRCGS Food: what's new?

[Open House] Discover our new microwave tunnel for the pasteurization of ready meals!

BRCGS Food version 9: 2 new CTCPA training courses!

Packaging of cans and jars under deep vacuum: with the CTCPA realize 3 complementary and independent R&D steps! 

Technical information on the SAFOOD project is now available!

Register now for the Actia Chlean RMT webinars!

[Webinar] Learn about deep vacuum can and jar packaging technology! May 31, 2022 at 9:30 am

Webinar - Exporting canned non-meat products to the USA

Solidarity action: soup for underprivileged students at Amiens IUT

Quality of cookie wheat: the cookie test carried out at the CTCPA to meet the requirements of the cookie industry

Antigaspi: transforming unsold and unsalable fruits and vegetables into canned recipes! The Retoqués get trained with the CTCPA

Packaging of cans and jars thanks to high vacuum: the CTCPA proposes tests on this new technology! 

Ozone and agri-food: meet the CTCPA during the Ozone Days!

Creating a local and sustainable cannery with the CTCPA: Terre et Fourchette testifies

Thermophilic spore contaminants: improving their control in the production of canned shellfish: the SPOREFISH project starts

The CTCPA participates in an inter-laboratory trial on propolis analyses

Innovation and nutrition: the CTCPA at the Health & Food Days

Challenge test: tool to verify the impact of removing preservatives as part of a clean label approach

Train your experts in hygienic design! - Official EHEDG training course in Nantes from April 5 to 7, 2022

Code letters for 2022

Color stability in fruit juices

Food safety and antimicrobial agents: the book is out!

Optimize or validate your cleaning and disinfection, thanks to our methods in hygienic design, know-how in line evaluation and bioindicators.

Foreign bodies: how to detect the invisible

Evaluation of the sustainability of the "Canard à foie gras du Sud-Ouest" Protected Geographical Indication

Contamination flows, how to better understand them?

Aseptic production: Check the performance of your lines.

Discover ohmic heating in video!

Webinar replay: "Hygienic design of equipment and its environmental impact".

The CTCPA is the coordinator of the working group "monitoring of emerging chemical contaminants" of the Al-Chemistry TMN

The CTCPA presented the results of the SAFOOD project at the IAFP international symposium!

Gourmet preserves: Les Toques Concept creates its recipes!

The CTCPA accompanies you on the decontamination by oxidative stress!

Running a canning business: Thomas Lecoq, CTCPA trainee

Analysis of microalgae samples in CTCPA laboratories!

Microbiology: the CTCPA recognized by the DGAL!

The CTCPA presents its Food Safety Culture diagnostic tool in the February issue of PROCESS FOOD!

The CTCPA signs a scientific and technological cooperation agreement with UNILASALLE in the field of oxidative stress decontamination

The first #FOXfoodinabox infographic on the mobile juice processing unit is available!

The CTCPA laboratory studies the composition of propolis and honey!

The ENJOY project wins the Force Awards 2020!

Dynamo and Fog Protect: two Qualiment projects accepted!

An innovative, integrated approach to new tomato-based products - TOMHEALTH project

Becoming an artisan canner: the testimony of Coupable French Tartinable

Revision of the BREF Food Milk and Drink: the CTCPA's update

Things are moving on the shelf life of food!

Gastronomic canned trout : La truitelle testifies

Microbiology and pathogen: detection of salmonella in food matrices

A look back at the FOX Project segment meeting!

Metrological control of prepackaged products: new draft decree and application order modifying the 1978 regulation

Ensuring the safety of its products: Savor & Sens testifies

New chair for AFNOR V01C "Food safety - Hygiene and Management" commission

Manufacture of pasteurized jars for the catering industry: Bocaux du Bistrot testifies

Microbiology and nutritional quality: 2 scientific articles published

The CTCPA focuses its microbiology research on the Thermoanaerobacterium group

Microbiological shelf life of foods : The CTCPA is recognized by the DGAL as an official entity

Development of scales and sanitary approval: Ty bocal testifies

Advantages and disadvantages of the plastic metal can, substitute of the metal can

Artisanal processing of canned goods: the Breton CA calls on the CTCPA to train producers

Securing your gluten-free organic bread and cake recipes: Terra Cérès testifies

Metrological control of prepackaged goods: control your weights while respecting regulations

CODE LETTERS FOR 2016

Gourmet baby food: Comme des Papas is a treat!

Crimping: tools and self-controls for microbiological risk control" article in Techniques de l'ingénieur

High-pressure technology: a review of new opportunities

Fighting food fraud: Daregal testifies

The CTCPA partners the Trophée de l'intelligence alimentaire (Food Intelligence Trophy)

Aqrbot: low heat treatment applied to appertised foie gras

Microalgae analysis: Microphyt reports on process improvements

Validation of FDA file and export of canned goods to the United States: Christian Potier testifies

Metagenomics: an innovative analysis technique

MECADAPT: thesis to gain a better understanding of the physiology of the Moorella weathering bacterium

Stability tests of canned food: the CTCPA supports Bocage Restauration

Sterilization and packaging of deep vacuum cans: Sodetech conducts trials with the CTCPA

lactic acid bacteria combined with high pressure: ANR Blac HP project

QUALIVEG joint technology unit equips itself with a thermoresistometer

Food safety: the CTCPA's expertise internationally recognized

Microbiology applied to foie gras

Metrology : a tailor-made support for Aquitaine Spécialité

High pressure: a new technology to secure pork liver products

POLOVD3: olive oil to combat osteoporosis and muscle wasting

ISO 22000 certification: preparation for the METAROM team

Guide protection against malicious acts: the CTCPA referenced by the DGAL

How to preserve longer and avoid waste? The CTCPA on E=M6.

Canning: farmers in Morbihan trained with the CTCPA

Salt substitutes for ready-made meals

Optimize your pasteurization schedules with microbiological and technical expertise

Acyvia: life cycle analyses to reduce the environmental impact of the food industry

A thesis for better control of spore-forming spoilage bacteria, from field to finished product

Ultrasound: application for cleaning and disinfection in canneries

THERMOPHILIC SPORE-FORMING BACTERIA RESPONSIBLE FOR NON-STABILITY AT 55°C AND THEIR RESISTANCE TO HEAT TREATMENT: RESULTS OF A TEN-YEAR CTCPA STUDY

HIGH PRESSURES TO OBTAIN PRODUCTS WITH LOW POLYPHOSPHATE SALT CONTENT

A SCIENTIFIC EXPERTISE OF THE CTCPA MICROBIOLOGY LABORATORY: PSYCHROPHILIC/PSYCHROTROPHIC SPORES

Determining a food's shelf life: the challenge-test, an indispensable tool

GBPH - Cooked dishes and canned meats (Rédaction CTCPA)

Controlling an autoclave: Optibar + software to assist

Determination of the shelf life of pasteurized foie gras

HIGH PRESSURE AT THE CTCPA: 2009-2012 ASSESSMENT OF THE UHP MIXED UNIT (HIGH PRESSURE UNIT)

Food Defense : feedback and testimony on a training course implemented at the CTCPA

Modeling thermal scales in continuous sterilizers: Continu'opt® software

INRA PACA AND THE CTCPA INVOLVED IN THE OPTIFEL EUROPEAN PROJECT TO DEVELOP PRODUCTS SUITABLE FOR SENIOR CITIZENS

Autoclave mapping: when to check?

ASSISTED PASTEURIZATION BY HIGH PRESSURE TO STABILIZE FOIE GRAS

SPECIFICATIONS: HYGIENIC DESIGN MUST BE A REQUIREMENT IN ITS OWN RIGHT

IMPACT OF INDUSTRIAL PROCESSES ON THE NUTRITIONAL QUALITY OF PROCESSED PRODUCTS

COMPLIANCE OF FOOD CONTACT PACKAGING: TAILOR-MADE SUPPORT

INVENTORY OF CRIMPING PRACTICES IN FRANCE

ACYDU: A RESEARCH PROJECT ON THE ENVIRONMENTAL, SOCIAL AND TERRITORIAL SUSTAINABILITY OF PROCESSED FOOD PRODUCTS

OPTIMIZATION OF CLEANING: A COLLECTIVE ACTION IN THE AGRI-FOOD INDUSTRIES OF FRANCHE-COMPTE

SALT SUBSTITUTES FOR READY MEALS

VARIABLE TEMPERATURE HEAT TREATMENT: AN INNOVATIVE APPROACH TO IMPROVE THE QUALITY OF APPRAISED PRODUCTS

WHAT IS THE FATE OF FOLATES IN GREEN VEGETABLES DURING THE PROCESS?

Reduce your heat treatment schedule by acidifying your product without altering its value

NEW REGULATIONS ON CONSUMER INFORMATION ON FOODSTUFFS IN FORCE SINCE DECEMBER 13

THE PREVALENCE OF CLOSTRIDIUM BOTULINUM IN VEGETABLE RAW MATERIALS IS EXTREMELY LOW

HOW CAN ONION BY-PRODUCTS BE RECYCLED?

HOW TO LIMIT THE RISK OF PINKNESS OF PEARS IN SYRUP?

HYGIENIC DESIGN: TEACHERS FROM THE MINISTRY OF AGRICULTURE TRAINED BY RMT CHLEAN

PLANT MATERIALS IN CONTACT WITH FOOD: HOW TO TAKE CHEMICAL RISK INTO ACCOUNT?

EFFICIENCY OF CLEANING AND DISINFECTION OPERATIONS" COLLECTIVE ACTION

Which bacteria are responsible for can spoilage? From field to finished product

NUTRITIONAL QUALITY OF PRODUCTS: AN INNOVATIVE IMPROVEMENT PROGRAM FOR MEDITERRANEAN PRODUCTS

NEW CTCPA / INRA UMT ON THE QUALITY OF PROCESSED PLANT PRODUCTS APPROVED BY THE MINISTRY

ACCELERATED AGING OF APPRAISED PRODUCTS IN PLASTIC PACKAGING

ON-BOARD ROTATION SENSORS TO MONITOR CAN MOVEMENTS IN CONTINUOUS STERILIZERS

FAVOURABLE OPINION FOR THE HIGH PRESSURE TREATMENT OF DRIED OR DRIED/SMOKED DUCK BREASTS

Validation of heat treatment scales

OLIVE OIL: PROTECTION AGAINST LOSS OF MOBILITY?

QUALITY: REDUCING WATER CONSUMPTION

QUALITY : PREVENTION AND CRISIS MANAGEMENT

QUALITY: CARBON FOOTPRINT - ADEME METHOD

MICROBIOLOGY OF RAW MATERIALS: NEW WAYS TO CONTROL THERMOPHILIC GERMS

COLLECTIVE APPROACH OF THE FOIE GRAS PRODUCERS OF THE GERS ON TRACEABILITY

WATER CONSUMPTION: COLLECTIVE PROGRAM LAUNCHED IN PICARDIE FOR AGRI-FOOD SMES

ENVIRONMENTAL LABELLING

NUTRITION: ASSESSMENT OF THE EUROMEDITERRANEAN FRUIT AND VEG PROCESSING SYMPOSIUM

MICROWAVE POTATOES: WELL COOKED AND SAFE

FDA: THE CTCPA ACCOMPANIES THE COMPANIES THAT WILL BE INSPECTED BY THE FDA INSPECTORS

IMPROVING THE SHELF LIFE OF AN ARTISANAL SAND COOKIE

COUPLING THERMAL AND HIGH-PRESSURE APPERTIZATION REDUCES THE IMPACT OF PROCESSING ON THE QUALITY OF READY-MADE MEALS

HYGIENIC DESIGN IN THE FOOD INDUSTRY: PROTOCOL RESEARCH AND DISSEMINATION OF TECHNICAL INFORMATION AT THE 2010 RMT CHLEAN REVIEW

NUTRITION: THE CTCPA LAUNCHES A STUDY ON THE NUTRITIONAL IMPACT OF PROCESSES

PROCESS INNOVATION FOR NUTRITIONAL QUALITY: TEMPANTIOX ANR PROJECT

HYGIENE DESIGN AND INDUSTRIAL CLEANING" COLLECTIVE ACTION IN THE PAYS DE LOIRE REGION

TREATMENT AND VALORIZATION OF FOOD BY-PRODUCTS

RMT CHLEAN (HYGIENIC DESIGN AND CLEANABILITY OF EQUIPMENT)

Ohmic heating: the dynamic mixer reduces time differences in vertical column stays

Heat treatment in cosmetics: Innovabio finds expertise at the CTCPA

Food safety: motivate your teams! MESSA device

Scale optimization: the Steri'opt tool developed by the CTCPA

DLUO: PUBLICATION OF A GUIDE FOR FLEXIBLE PACKAGING PRODUCTS

MICROWAVE PASTEURIZATION: ENCOURAGING WORK IN PROGRESS AT THE CTCPA

HIGH PRESSURE: THE START OF A THESIS AT THE CTCPA IN NANTES

Spore TraQ, a bacterial diagnostic tool dedicated to heat-treated food products

Cereals: the CTCPA helps control undesirable new compounds (CNI)

Heat treatment scale guide for charcuterie

A CTCPA article classified by the Journal of Agriculture and Food Chemistry

Reach regulations: implications for the food industry

Sterilization scales: Shaka agitation preserves food and reduces processing times

Validation of scales: information for veterinary services

Microwave pasteurization of seafood dishes

Optimize your heat treatment schedule with CTCPA

Ohmic heating: a chunky strawberry preparation passes the taste test with flying colors

CTCPA/SAIREM partnership: microwaves at the end of the tunnel