... It has a strong interest in the KBBE FP7 call or other types of collaborative projects.
This centre offers specific know-how (field experiment, flour & bread chemical & physical characterisation, functional & nutritional bread’s development). It is experienced thanks to previous participations in large scale R&D projects.

The R&D centre’s know-how, tools and expertise cover all the wheat - flour - bread and baking products field :

1. Experimental farming plateforms (FERME D'EXCELLENCE® & PLANÈTE BLÉ®):
     -Wheat varietal characterization by market applications (Biscuit, flaky, chewy ...)
     -Evaluation of the substitute farming treatment's efficiency (French Environmental regulations)

2. Chemical & technological analysis laboratory (CEREALISABLE®: test mills, test bakery, sensory analysis):
     -Flour characterization (3 test mills : 2 roller mills and 1 grinding mill ; chemical and technological analysis)
     -Baking product's characterization and new ingredients study ( test bakery, sensory analysis, Qualitec Nutrition®)
     -Development of functional baking product's with high nutritional and gustatory potential

3. Consumers preferences measure's tool  (CONSOLAB®):
     -Evaluation and validation of consumer's expectations
     -Coodination of clinical studies
     -Writing of health and nutritional claim's folder (EFSA, AFSSA ...)

The technical centre is particularly interested in the upcoming KBBE FP7 calls and subjects related to:
-   Nutrition
-   Food processing
-   Food quality and safety
-   Environmental impacts and total food chain

Through its participation to various R&D collaborative projects, this French Research centre has developed know-how which allows to keep a global vision of the field and to try to conciliate professional requirements from various industries (cereals breeders and growers, cereals transformers, industrial bakeries and other agri-food industries, nutritional authorities…).

As an example, this R&D centre has been:
- Participating to the industrial platform of the European FP6 project HEALTHGRAIN.
- Coordinating the project FARINE + : Its general purpose is to understand how the nutritional potential is build, is evolving and is preserved in flours and bread making products. It involves 4 research partners, 3 industrial partners for a total budget of 3.8 M€.

Know-how and services already used by:
- Cereals breeders and chemical industries for agriculture
- Food ingredients’ producers
- Baking product’s industries


Development stage: Proposal Under Development

European funding source(s): Food, Agriculture and Biotechnology, Health, Research for the benefit of SMEs

Type of Project: FP7 Collaborative Research

Keywords: Food Additives/Ingredients/Functional Food (008001002), Food Processing (008001004), Food Technology (008001005), Food Microbiology/Toxicology/Quality Control (008002002), Nutrition and Health (008003)

Organisation type: Technical/Research Centre

Organisation size: <50

Other details: Strong interest in the FP7 calls:

1 Health

2 Food, Agriculture & biotechnology, topics:
- KBBE.2011.2.2-01 : "development of functional foods and ingredients ".
- KBBE.2011.2.3-04: “Satiety control through food structures made by novel processing”
- KBBE.2011.2.3-05: “Processed foods with a lower salt, fat and sugar content”


Target partner organisation type(s): SME (<250 employees), Large Company, University, Research/Technology Centre, Other

Target partner expertise sought: SME, large company, university, research institute… building-up a collaborative research project related to the development and assessment of cereal-based products and looking for a technical partner or an end-user partner.

Potential partners: project coordinator / project holder in the fileds of Cereals growers and transformers, industrial bakeries, baking product’s industries and others requiring our expertises

Application domains: Food - Agro Industry