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Scooped by
Pôle Veille AgroParisTech
April 13, 12:08 PM
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Maitriser le dosage des protéines peut sembler répondre à de simples attendus techniques des biologistes. En réalité, doser des protéines constitue le cœur de la biologie, car elles sont à l’origine de la vie de tout organisme vivant. Les protéines possèdent diverses fonctions, d’enzymes catalyseurs de chaines de réactions chimiques, de transporteurs cellulaires ou extracellulaires, de vecteurs de signalisation cellulaire, d’hormones, d’éléments structurels ou moteurs… Au cœur des enjeux nutritionnels, de sécurité alimentaire mondiale, mais aussi des enjeux agroenvironnementaux, doser les protéines est donc un impératif stratégique pour toutes les disciplines de la biologie.
The space has matured and is now even more central to the agrifood innovation ecosystem. More importantly, it has become a battleground for the food industry. However, compared to other such competitive spaces, here the strategies are really diverse, and in many cases can give the impression of being blurry if not ill-defined.
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Scooped by
Pôle Veille AgroParisTech
March 31, 3:37 AM
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EXCLUSIF - Après le chocolat, le café, la glace et le biscuit, le chef multiétoilé s’attaque au célèbre petit gâteau rond à l’amande décliné en huit parfums. (...) La mise au point de la recette des macarons a nécessité de longs mois de recherche et développement. «On a cherché, goûté pendant un an, on ne voyait pas la fin. À un moment donné, on s’est même dit qu’on n’allait pas y arriver!, confie Alain Ducasse. Il a fallu se doter d’outils de haute technologie au service du goût.»
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Scooped by
Pôle Veille AgroParisTech
March 31, 3:30 AM
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Carbonara en version chips, mayonnaise relevée, pesto twisté, sardines pimentées… Depuis quelques mois, les rayons prennent des airs de carte du monde. Et ce n’est pas un hasard.
Derrière ces innovations, une tendance forte s’installe début 2026 : le voyage par le goût, accessible, immédiat, sans effort.
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Scooped by
Pôle Veille AgroParisTech
March 31, 3:17 AM
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Journal of Food Science and Technology, has just published its latest issue Volume 63, Issue 3
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:50 AM
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Food Ingredients First sits down with Jennifer Kimmel, Roquette’s head of R&D for the Americas, to discuss her presentation at the summit about overcoming the innovation and formulation challenges that she says have historically prevented manufacturers from delivering high-protein products at scale.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:47 AM
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Alt-dairy manufacturers can already achieve taste parity in some dairy categories — especially barista milk and creamers — but an R&D push is needed to close the taste gap in dairy-free ice cream and mozzarella, a sensory analysis of established and emerging alternative dairy companies by Nectar has revealed.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:44 AM
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We speak to experts from AAK and Cargill to examine which oils are growing the fastest in food and beverages, and the trends driving innovation. The speakers also take a look at what new technologies or processes are changing the fats and oils sector, and what the space might look like in the years ahead.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:42 AM
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Highlights
• Transforming food systems requires a new understanding of food structure
• Food structure governs texture, oral processing and breakdown during digestion
• Acomprehensive picture is essential for plant-based food texture engineering
• New development of spatially and time-resolved imaging techniques is needed
• Oral breakdown and in vitro digestion models need to be improved
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:38 AM
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The growing demand for functional foods and the need to reduce food waste have increased interest in valorizing fruit and vegetable processing by-products as sustainable sources of bioactive compounds. These agri-food co-products contain valuable phytochemicals, including polyphenols, dietary fibres, vitamins, and antioxidants, which can be recovered and converted into bioactive-rich powders for food applications. This review provides a quantitative and application-oriented overview of strategies for converting fruit and vegetable waste and by-products into bioactive-rich powders for functional food applications.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:35 AM
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Highlights
• The ouzo effect (OE) is a low-energy emulsification inspired by anise spirits
• Water/ethanol/trans-anethole mixtures reveal key features of the OE.
• The OE enables efficient bioactive encapsulation for food and nutraceuticals.
• Applied challenges include fast mixing, multicomponent effects, and scale-up.
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Scooped by
Pôle Veille AgroParisTech
March 16, 8:45 AM
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Read the latest articles of International Journal of Gastronomy and Food Science, vol 43 , March 2026
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Scooped by
Pôle Veille AgroParisTech
March 16, 8:32 AM
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Une innovation végé ne « gagne » pas parce qu’elle est végétale.
Elle gagne quand elle supprime les frictions d’usage (comment je cuisine ?), rassure (composition, nutrition) et tient la promesse sensorielle, le tout à un prix acceptable.
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Scooped by
Pôle Veille AgroParisTech
April 13, 11:59 AM
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La transition vers des systèmes alimentaires plus durables nécessite de proposer des solutions aux problématiques environnementales dans les filières agricoles et alimentaires. Cet article présente une démarche d’écoconception qui vise à améliorer la performance environnementale des aliments, bioproduits, bioprocédés et procédés alimentaires, tout en prenant en compte leur qualité d’usage. Cette démarche repose sur un processus itératif impliquant un bilan environnemental, une identification des axes d’écoconception et la mise en œuvre des solutions jugées les plus pertinentes et/ou prometteuses. La démarche est illustrée par l’écoconception du système de production de bactéries lactiques stabilisées.
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Scooped by
Pôle Veille AgroParisTech
March 31, 3:38 AM
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The Springer journal you follow, Journal of Food Science and Technology, has just published its latest issue Volume 63, Issue 4.
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Scooped by
Pôle Veille AgroParisTech
March 31, 3:32 AM
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Food processing technologies are evolving beyond the F&B industry’s efficiency and output focus to meet rising consumer demands for transparency and sustainability. As interest in ingredient sourcing grows, the future of food processing is shifting toward “multi-objective performance,” aligning with health goals and personalized diets, like those supporting GLP-1 medications.
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Scooped by
Pôle Veille AgroParisTech
March 31, 3:25 AM
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Highlights
• Preparation of wheat arabinoxylan-gluten hydrogels via enzymatic crosslinking.
• Tunable rheological properties through protein content and regeneration.
• Gluten fractions do not seem to participate in the enzymatic crosslinking.
• Gluten impacts the physical interactions of AX populations through phase separation.
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Scooped by
Pôle Veille AgroParisTech
March 30, 9:25 AM
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Sensory and Consumer Science focuses on understanding the human-product interaction. This can be carried out in many ways from the objective – using a highly trained panel of expert evaluators, or a screened panel of evaluators – to the more subjective, which covers many areas including hedonic (liking, preference and related), emotion and other aspects, and is usually carried out with consumers.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:48 AM
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The snacks giant is ensuring that cleaner ingredients don’t compromise taste or color, especially as consumers send mixed messages around what they want.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:45 AM
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Superfoods : comprendre leurs bénéfices nutritionnels et leurs enjeux de durabilité pour guider une consommation plus responsable.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:43 AM
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Méthodes traditionnelles et innovantes pour améliorer la fonctionnalité des protéines et soutenir l’innovation en agroalimentaire.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:40 AM
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This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized. This review provides references for the development of healthy fat substitutes and their applications in the food industry.
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Scooped by
Pôle Veille AgroParisTech
March 23, 10:36 AM
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Le 30e Baromètre mondial de l’innovation alimentaire de ProtéinesXTC offre un aperçu des forces qui transforment le secteur alimentaire, de la nutrition ultra-personnalisée à l’essor des aliments fonctionnels et de l’innovation guidée par l’accessibilité prix. Le webinaire de ProtéinesXTC explore ces enseignements et leur signification pour l’industrie.
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Scooped by
Pôle Veille AgroParisTech
March 16, 8:47 AM
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Originaire de Romans-sur-Isère, Léandre Tchouembou est un jeune créateur culinaire ne veut pas se cantonner au rôle traditionnel de chef. Son parcours l’a rapidement amené à remettre en question les codes de la gastronomie conventionnelle.
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Scooped by
Pôle Veille AgroParisTech
March 16, 8:42 AM
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Un marché en ébullition : l’Airfryer conquiert les cuisines françaises Le brief stratégie agro de Sylvain Zaffaroni
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![Valorization of Fruit and Vegetable Waste and By-products into Bioactive-Rich Powders for Functional Food Applications: A Review [Food and Bioprocess Technology] | IPCI : Ingénierie de Produits à l'interface Cuisine-Industrie | Scoop.it](https://img.scoop.it/4DYPkCV6oHP6mVUA8DxvpDl72eJkfbmt4t8yenImKBVvK0kTmF0xjctABnaLJIm9)
![Inside Consumer Emotions [Food Science and Technology 40(1)] | IPCI : Ingénierie de Produits à l'interface Cuisine-Industrie | Scoop.it](https://img.scoop.it/zn-ISpVkVfhKGBvlO4RZwDl72eJkfbmt4t8yenImKBVvK0kTmF0xjctABnaLJIm9)
