Product & process innovation

[Masterclass n°2] How to set up an effective crowdfunding campaign to boost your agri-food projects?

CTCPA supports Payzan in developing legume-based spreads and pre-production runs

Guarantee optimal cooking of your products by improving oven control!

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

Discover the FoodLab "Cereals" zone!

Discover the winners of the National Organic Food Design Competition

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

Nutriscore developments and update of the OPTINUT tool for nutritional formulation

Developing a yacon syrup production process: the CTCPA supports Yacon & Co

Launch of Cap Protéines Challenge 3

[New training course] Adding value to plant proteins from aperitif to dessert

Launch of the 11th National Organic Food Design Competition

FoodLab: a new agrifood infrastructure for the Hauts-de-France region

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

Project JACK: promoting the adoption of pulses from consumers to farmers to chefs

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

[WEBINAR] Plant proteins: how to meet the organoleptic challenge?

The RMT Actia Transfobio will publish at the beginning of 2023 the second revised and increased edition of the Practical Guide for the transformation of the BIO products

Opening an artisanal cannery: Sylviane Galéa, restaurateur testifies!

[WEBINAR] Plant proteins: understanding and optimizing the formulation of PV-based products through a techno-functional approach of the market offer

Cap Protéines Challenge 2, a second edition of the ideation contest to innovate around plant proteins

[Save the date] Festival of vegetable fermentation: from science to jars (October 27 in Rennes)

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

How should plant protein preparation processes be adapted to meet the new expected functionalities?

A look back at the last CTCPA cookie cycle in Avignon - June 20 to 24, 2022

Germage results of the work on the characterization of the impact of the use of wheat and lentil flour mix

Cap protéines challenge 2: propose your ideas or solutions to innovate around plant proteins!

INNOV'AXELERE, the new start-up acceleration program in which the CTCPA is an expert partner!

Formulation: how to use vegetable proteins to obtain a tasty and delicious product?

Formulation: how to ferment vegetables?

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

Nutritional and environmental scoring: how to take them into account in product formulation?

The CTCPA, partner for more than 10 years of the Ecotrophelia France competition!

Scoring of food products: a potential for innovation

Inoval 2022: the CTCPA is a member of the technical pre-selection panel for the Grand Est agri-food innovation competition.

Top...departure ! The 10th edition of the National Organic Food Design Competition is launched!

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

PACALEG project : final restitution of results

Boost your organic project with the CTCPA ! 

Pulse process (FILEG): techno-functional characterization of legumes in the Occitanie region

Connected sensors: the webinar at Agri Thursdays

Call for innovations n°27 : FUTURE AGRICULTURE & FOOD #5

Food allergies: constraints or opportunities for the food industry

Idéathon: feeding creativity around plant proteins

WEBINAR eco-design packaging: Eco-design your food products and packaging using the Life Cycle Assessment method

Final restitution of the PACALEG project results

Focus on the Protein Plan: the CTCPA invests in plant proteins!

The CTCPA, partner of the Qualiment 4CP project

EUROPEAN DEMETER PROJECT : THE VALORIZATION OF THE CO-PRODUCTS OF THE FRUIT AND VEGETABLE INDUSTRIES

[Replay] Webinar to launch the Cap Protéines Challenge

[Replay] Actia Webinar: Naturalness

Actia Nutriprevius Network: free availability of the OPTINUT tool for nutritional formulation

The PACALEG project: Legumes, the plants of the future for innovative food products!

Cap Protéines Challenge: a competition for students to innovate around plant proteins

News from the DEMETER project: giving a second life to vegetables and their by-products by transforming them into soups or juices

The CTCPA accompanies you: product development and optimization and NUTRISCORE!

The CTCPA is a partner of the National Organic Competition!

Clean label: how to formulate your products to meet consumer expectations?

Céréanov: new CTCPA website dedicated to your cereal products development

A transformation indicator to better classify the food supply

Gourmet baby food: Comme des Papas is a treat!

Development of a range of cookies with the CTCPA: Védère testifies

Innovating in cookie making: the Biscuiterie des Cazes optimizes its production

Innovation in fish smoking: Pause saumon develops an innovative process

Processing of banana fillings: Kittfood calls on the CTCPA

Fruit leather: CD fruits innovates!

APA as a processing aid in canned vegetables, Anses in favor

Processed products exported to the USA: the CTCPA will accompany you

QUALIVEG joint technology unit equips itself with a thermoresistometer

FLONUDEP: an ANR project on the promotion of sustainable fruit and vegetable chains

Modified atmosphere packaging combined with high pressure to increase the shelf life of poultry sausages

INCO regulation: determine the nutritional values of your products

Ohmic heating at the CTCPA: internationally recognized expertise

Accelerated aging to facilitate the innovation process

Optimize your pasteurization schedules with microbiological and technical expertise

Food allergies: constraints or opportunities for the food industry

SUCCIPACK: EUROPEAN PROJECT TO DEVELOP ACTIVE, INTELLIGENT AND SUSTAINABLE PACKAGING BASED ON POLYBUTYLENE SUCCINATE

Innovative technologies at the CTCPA: developments at different stages of maturity

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

PROTECTIVE EFFECT OF THE DRYING PROCESS OF DUCK BREASTS ON THE RISK OF CAMPYLOBACTER TRANSMISSION

MANUFACTURE OF NEW FRUIT-BASED PRODUCTS WITH HIGH NUTRITIONAL VALUE USING INNOVATIVE TECHNOLOGIES

HIGH PRESSURES TO OBTAIN PRODUCTS WITH LOW POLYPHOSPHATE SALT CONTENT

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

EtiqNut: the first interactive guide to nutrition labelling!

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

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

CTCPA PRESENTS THE INTEGRATION TOOL FOR NON-PERMANENT FIRST EMPLOYEES DURING A WEBINAR ON FEBRUARY 7TH

IMPACT OF INDUSTRIAL PROCESSES ON THE NUTRITIONAL QUALITY OF PROCESSED PRODUCTS

PROTOCHLEAN PROJECT: ACTIA CHLEAN RMT STARTS A PROJECT ON BIOFILMS

OHMIC HEATING IMPROVES TEXTURE OF CHUNKY APPLE PUREE FRUIT

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

High pressure: from cold shellfish shelling to the processing of delicatessen products for a 100% Breton industry

DESIGN TOMORROW'S VEGETABLE CANNING LINES BASED ON HYGIENIC CRITERIA

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

AFNOR PUBLISHES A NEW METHOD DEVELOPED BY CTCPA FOR THE ENUMERATION OF ALTERATION SPORES IN APPRAISED PRODUCTS

R&D / PROD: NUTRITIONAL QUALITY OF PRODUCTS

R&D / PROD : PROCESS DEVELOPMENT AND INDUSTRIALIZATION

QUALITY : PREVENTION AND CRISIS MANAGEMENT

QUALITY: CARBON FOOTPRINT - ADEME METHOD

MICROBIOLOGY OF RAW MATERIALS: NEW WAYS TO CONTROL THERMOPHILIC GERMS

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

Improvement of the manufacturing processes of jams: Corsica Gastronomia testifies

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

SURFACES WITH ANTIBACTERIAL PROPERTIES: THE CTCPA IN A 2010-2013 ANR PROJECT

DECONTAMINATION AND STERILIZATION BY PULSED LIGHT

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

CORROSION OF STAINLESS STEELS: WHAT SOLUTIONS?

TECHNICAL DIAGNOSIS AND PERFORMANCE IMPROVEMENT

Development of sturgeon carpaccio and soups : Pierre TACHON

Industrial beverage production process: Dankélé testifies

OPTIBAR+: REAL-TIME AUTOCLAVE CONTROL SOFTWARE

Jams: the CTCPA helps qualify an innovative process

Aseptic isolators: an alternative for easy pre-series production

Microwave pasteurization of seafood dishes

New technology for preparing apple potato chips

The Monts d'Ardèche park promotes its chestnuts with the CTCPA

Tapenade petals win awards at SIAL 2006!

Plant qualification and food process validation