IPCI : Ingénierie de Produits à l'interface Cuisine-Industrie

Highlights
• 3D food printing (3DFP) is a rapidly evolving food manufacturing approach
• 3DFP transforms meals into customizable multisensory experiences
• Provides scope for real-time digital engineering of sensorial attributes of foods
• Sensory ‘richness’ can be achieved with better control of process parameters
• Creates space for new frontiers in clinical diets and sustainable gastronomy

This review analyzes available literature on how microalgae influence the techno‐functional properties of bakery and pasta products, both as isolated compounds and as whole biomass. It highlights the importance of considering microalgae not just as nutrient‐rich ingredients but also as functional agents capable of influencing food structure and quality. Recognizing and optimizing their dual role is essential for broadening their application in cereal‐based food systems.

This review provides an overview and establishes new connections between the physicochemical properties of pea starch and pea fiber, available treatment methods for further functionalization, and the influence of pea starch and pea fiber on different foods and their sensory properties and product performance across various applications. Challenges and knowledge gaps are also identified.

Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal-derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism, gel properties, and digestive characteristics, relevant to formulate gelation strategies of animal or plant proteins, have never been systematically discussed.(...)

The comprehensive understanding of protein gel digestion with structural design and formulation strategies, offers practical insights for developing tailored protein-rich food systems with controlled digestive behavior relevant to satiety-enhancing foods and delivery systems with targeted outcomes such as elderly nutrition.

Synthetic food colorants are widely used in the food industry as a cost-effective means to enhance the visual appeal of foods and beverages but are increasingly scrutinized for safety and environmental impacts. Natural plant-derived colorants, like anthocyanins, betalains, and carotenoids, offer a safer alternative to synthetics but are more expensive because they occur at low concentrations in plant tissues and are difficult to extract. Here, we review recent advances in metabolic engineering of microbial cell factories for the production of nature-identical food colorants. Producing food colors through fermentation rather than plant extraction can reduce production costs, improve sustainability, and enhance supply chain resilience, supporting the growing demand for natural food colorants in the global market.

Key Features

- Provides comprehensive information on the technological, nutritional, and consumer aspects of plant-based dairy alternatives

- Covers emerging biotechnological approaches for the production of milk and milk components

- Serves as a valuable resource for food industry professionals and food science and nutrition researchers

- Written and edited by internationally recognized authors from academia and industry to provide a range of perspectives

(full text available in Université-Paris-Saclay environment)

Highlights
• The mechanisms of hydrogels in food texture reconstruction and oral responses were summarized.
• Programmable molecular design enables precise texture control in hydrogels for tailored foods.
• Structural engineering of hydrogels mimics complex food textures, from fibrous meat to smooth fat.
• Hydrogels provide dynamic oral responses, enhancing lubrication and swallowing safety.
• Smart hydrogel platforms integrate texture design with controlled nutrient and flavor release.

Highlights
• Food structures naturally deform during processing under heat and moisture effects.
• Shape changes in foods, though often overlooked, strongly influences visual appeal.
• Stamping, 3D/4D printing, cutting, and lamination enable precise food morphing.
• Morphing foods embodies engineering and creativity toward sustainable food design.

When lingual tactile sensitivity has received less attention than taste, it plays a critical role in food textural preferences and eating behavior. The anterior tongue, rich in specialized mechanoreceptors, is particularly sensitive to tactile stimuli. This study investigated inter-individual variability in lingual tactile sensitivity and its potential relationship with astringency sensitivity.