Customer testimonials

Steriflow autoclave mapping: CTCPA supports C&D Foods

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

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

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

Diversifying on-farm activities: CTCPA supports EARL KANDEL

Acting on food waste in the food industry: Les Saules follows the training of the CTCPA

Germination: optimizing the shelf life of its products, the CTCPA supports GAIA

Microbiological control and shelf-life optimization: the CTCPA supports COOKERS

Launching a CSR approach: the CTCPA supports the technology workshop at EPLEFPA Nantes Terre Atlantique

AGEC law / 3R decree: reduce the environmental impact of your packaging": belle-iloise takes CTCPA training course

Setting up a micro-cannery in Benin: the CTCPA supports the Fonds de dotation Entr'aide d'Armorique

Diagnosis of the composition and shelf-life of a range of cookies: the CTCPA assists Mrs Douglas

Technical feasibility study for a range of dehydrated sprout-based products: CTCPA supports Déshyderata

"AGEC law / 3R decree: reduce the environmental impact of your packaging": St Dalfour follows the CTCPA training course

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

Technical audit of the business plan for an eco-responsible canning factory (La Boucle Culinaire): CTCPA supports EPISTEMES

Workshop on the impact of processes on product taste and optimization levers: the CTCPA supports Agromousquetaires

Interview with Etienne ROZAND, co-founder of Maison Lipopette by FoodTech Lyon AuRA

Interview with Carla LUCET, Head of Development Projects East - National Start-up Manager for FoodTech Lyon AuRA

Developing recipes and heat treatment processes: CTCPA supports La cuisine de Jeannette

Sizing a cookie factory: the CTCPA supports SOPPREG

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

Quality training: what our trainees have to say

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

Diagnosing the shelf life of dog birthday cakes: the CTCPA supports Chijiwi

Optimization of the recipe and pasteurization process of the mate drink Matécito: the CTCPA accompanies France Maté

Optimization of sweet and savoury cookies recipes: the CTCPA accompanies the solidarity cookie factory LE BEAU GESTE

Setting up a processing workshop: a cross-view between the La Jovinienne cannery and the Les Champs des Possibles cooperative incubator.

SINCERA: legume-based recipes awarded at the FOOD CREATIV' competition! Back to the CTCPA support

Opening an artisanal cannery: Sylviane Galéa, restaurateur testifies!

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

Industrial transfer of high protein and high energy mini cakes: the CTCPA accompanies La Picorée!

Small cookies with a big impact! The CTCPA accompanies Handi-Gaspi in the food transition

Baby food made with organic fruits and vegetables from Reunion Island: the CTCPA accompanies Mamilafé

Indonesian, artisanal and organic dishes and sauces in jars: the Enak Délice cannery is formed at the CTCPA!

Ecodesign: Philibert Savours opts for life cycle analysis to assess the environmental impact of its packaging

Success story: Les Bocaux du Bistrot, from a Parisian cannery to a national success!

Solidarity action: soup for underprivileged students at Amiens IUT

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

Anti-gaspi: combating loss and waste through preserves - The CTCPA supports Conserverie de la Forêt

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

Transposition of recipes to an industrial scale and manufacturing of marketable pre-series: the CTCPA accompanies OGUST

Packaging lifecycle analysis to reduce environmental impact: Charles & Alice testifies

JETHICA cannery: making the pleasure of eating well locally, healthy and sustainable accessible

SODELEG undergoes an audit to prepare for FSSC 22000 certification with the CTCPA

ALTRIMENTI: a range of natural and organic foods with the help of the CTCPA!

Canned food: Folastre traiteur launches with the help of the CTCPA!

The CTCPA accompanies SERVAIR in the securing of dishes prepared by the chef François ADAMSKI to be sent on space missions!

R&D support and cookie making process: Maison Le Goff testifies

Gourmet preserves: Les Toques Concept creates its recipes!

Running a canning business: Thomas Lecoq, CTCPA trainee

Sous-vide cooking of meats and pasteurization: Flunch Traiteur testifies

Ready-to-eat canned aperitif kit: Kyrégal testifies

Becoming an artisan canner: the testimony of Coupable French Tartinable

Training in pizza dough making for Nutrition & Health

Gastronomic canned trout : La truitelle testifies

Food packaging for cookies and DDM validation for Gourmet Scraps

Formulating sauces and spreads: Les Délices de l'Ogresse cannery testifies

Cookie storage tips for Le Laboratoire À Biscuits!

Training in the metrology of custom-made pre-packaged products for Bonduelle Soleal

Creating his own canning business: Christophe Guidone testifies

Preservation Technology: Miracle Drinkers, Superfoods, choose the best solution

How to industrialize your recipes? Plantus testifies

CQP machine operator training: Conserves France develops the skills of its teams

Ensuring the safety of its products: Savor & Sens testifies

Training in metrological control of prepackaged goods: Barral testifies

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

Formulation of dry, organic and artisanal cookies: Croquelicot testifies

More organic and local vegetables in your plate: Lezsaisons creates its workshop with the technical support of the CTCPA!

High pressure treatment: development of Green4you juice

Product manufacturing in doypack: the testimony of Terrasses de Moray

CQP machine operator training: the Cellier des Princes testifies

Autoclave training: the Chamber of Agriculture of Seine Maritime testifies

The CTCPA Devenir Conserver training seen by the participants

The Biscuits Bouvard Group audits its ovens with the CTCPA

Training in canning: the Massily group testifies

The "ça doze" innovation: a chilli puree in a single-dose cup

Industrial scaling of recipes : Local in a jar testifies

Alcohol-free wine formulation: Le Petit Béret testifies

Vietnamese dishes with a long shelf life: Mademoiselle Pham testifies

Pasteurization and pre-production standards: Chutney d'Oscar testifies

Oum enters a niche agri-food market

Development of scales and sanitary approval: Ty bocal testifies

Hygienic design of equipment: Liftvrac testifies

Exporting canned goods to the United States: Concept Fruits testifies

Formulation of organic and gluten-free aperitif cakes : Aperitif Ouranie testifies

Training in autoclave operation and mastering cooking scales: Les Produits de la Cigogne testifies

Development of bottled birch water: Gica Biomasse testifies

Development of ready-to-eat meals : Les Musts Bien Etre testifies

Training in autoclave pasteurization for flexible packaging: SealedAir-Cryovac testifies

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

The Restos du cœur cannery in Nantes: a unique pilot project!

CQP training: the CTCPA trains the Saint Mamet teams with a specific device

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

Making soup production processes safer: ANDES testifies

Gastronomic petfood: Dr FoodLittle invites itself to the pet's table!

Lifetime validation via aging tests: Mamm cookies testifies

Transforming its products into preserves to enhance production: Cressonnières testifies

Ohmic heating and fruit juice: Foulon Sopagly innovates!

Gourmet baby food: Comme des Papas is a treat!

Fighting food fraud: Daregal testifies

Foie gras expertise : Procanard, duck specialist, asks the CTCPA

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

New PET packaging: Raynal et Roquelaure innovates in partnership with the CTCPA

Arzon's artisanal smokers train in heat treatment with the CTCPA

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

Microalgae analysis: Microphyt reports on process improvements

Innovation in fish smoking: Pause saumon develops an innovative process

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

Processing of banana fillings: Kittfood calls on the CTCPA

Autoclave fleet mapping: Feyel Artzner optimizes its quality approach

Fruit leather: CD fruits innovates!

Innovations in the food industry: award-winning packaging developed with the CTCPA at SIAL

Stability tests of canned food: the CTCPA supports Bocage Restauration

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

Metrology : a tailor-made support for Aquitaine Spécialité

ISO 22000 certification: preparation for the METAROM team

Continuing education physico-chemical mechanisms: Les Petits Fruits testify

Canning: farmers in Morbihan trained with the CTCPA

Product characterization with the CTCPA: Pollenergie testifies

Manufacturing of food products from raw materials to sterilization: Loïc and Constantino testify

FDA training with the CTCPA: Materne testifies

Development of a factory producing typical Moroccan ready-made meals: Tajini

First health claim obtained by a dietary supplement with the help of the CTCPA

Fruit juice innovation: SEB Moulinex Infiny Press Revolution

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

The Carolus: an innovative shortbread cookie from Pâtisserie Langlet

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

CQP Line Operator training: Gendreau qualifies 10 employees

Creation of a vegetable smoothie production line: Pierre Martinet testifies

Improvement of the manufacturing processes of jams: Corsica Gastronomia testifies

Pasta cup packaging innovation: Mamma mia unveils the Cup2 with the CTCPA

Performance of production tools: launch of a collective action in the Midi-Pyrénées region

Heat treatment in cosmetics: Innovabio finds expertise at the CTCPA

Reducing water consumption: Provence Chips testifies

Development of sturgeon carpaccio and soups : Pierre TACHON

Industrial beverage production process: Dankélé testifies

Audit of baking ovens to reduce gas consumption: Biscuiterie de l'Abbaye

Nutritional qualification of a dairy product: Yoplait testifies

Apple drying: Sociedade Agricola Quinta do Vilar expands

CQP machine operator: improving skills for the France Champignon Group

Reduction of gas consumption of the cooking ovens: LU

Guaranteed CSD on untreated fruit juice: Kookabarra Juice testifies