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

Highlights
• Rheology and tribology jointly determine texture and flavor perception.
• Viscosity and yield stress govern aroma release across food matrices.
• Oral tribology reveals lubrication regimes shaping mouthfeel dynamics.
• Saliva–food interactions modulate friction, smoothness, and creaminess.
• Integrating rheo-tribology enables predictive sensory food formulation.

This study aimed to gain a deeper understanding of the role of disulfide bonds during the texturization of plant protein high moisture meat analogs. (...) Although the reducing agents had a relatively small impact on the disulfide bonds, they had a major impact on the physical characteristics of the product and the crosslinking of proteins.

Highlights
• Self-made mayonnaise shows shear-thinning behavior.
• An optimal oil content (100 mL) in mayonnaise formulation has been found that balances texture, spreadability, and thixotropic recovery.
• AI-based predictive modeling enables accurate estimation of viscosity and structural behavior of mayonnaise formulation.
• AI-driven models enhance the predictive understanding of viscosity and structural response based on mayonnaise formulations.

Highlights
• Synthetic food dyes are linked to public health concerns.
• Demand for natural food colourants (NFCs) is raising.
• Synthetic biology can enhance the production of NFCs in living organisms.
• Superior microbial fermentation can be engineered for NFC production.
• Challenges in industrialising microbial production of NFCs must be overcome.

Highlights
• The egg yolks rheological properties are significantly affected during processing.
• Power-law and Herschel-Bulkley models quantify yolk shear-thinning and yield stress.
• Processing thresholds like 80 °C and 172 MPa control yolk gelation.
• Modified yolk improves mayonnaise elasticity and muffin batter stability.

Seaweed is increasingly recognized as a multifunctional ingredient in confectionery products, owing to its exceptional nutritional profile, functional properties, and environmental sustainability. This review highlights the integration of seaweed and seaweed-derived compounds into a wide range of confectioneries, including chocolates, puddings, snack bars, gummies, drinking jellies, and jelly candies.

The combined application of flavoromics technology and AI technology can systematic fusion of multidimensional chemical and sensory data, with the aim of providing a powerful assistant for research in the field of flavor engineering.

Highlights
• Microorganisms and enzymes enhance each other to improve the quality of food.
• Microbial-enzymatic processing alters cellulose, starch, and protein structures.
• Microbial-enzymatic processing promotes the release of phenolic compounds.
• Microbial-enzymatic processing enhances digestibility and bioavailability.
• Products include breads, drinks, and flours with rising industrial applications.

We conclude that flour can shape the microbial community of sourdough and has potential implications for functional traits.

La liste des dénominations officielles fraichement parue !

En septembre dernier, la DGCCRF a publié la liste des dénominations commerciales applicables aux algues. Ce texte s’inscrit dans le cadre des listes officielles des dénominations commerciales admises en France pour les produits de la mer et d’eau douce, en application du règlement (UE) n° 1379/2013. Cette liste est disponible sur le site du Ministère de l’Économie, des Finances et de la Souveraineté industrielle et numérique.

À l’aube de 2026, les marques agroalimentaires françaises font face à des défis sans précédent.
Réchauffement climatique, tensions économiques, évolutions réglementaires et nouvelles attentes du public : pas facile de rester dans la course.
Pourtant, qui dit nouvelle année dit bonnes résolutions.
Voici dix engagements que les marques agro-alimentaires devraient prendre en 2026 pour rester dans le vert : écologiquement, financièrement et vis-à-vis des consommateurs.

Novel non-thermal techniques, including pulsed electric field (PEF), ultrasonication, irradiation, and cold plasma (CP), have gained attention over traditional non-thermal techniques like soaking, germination, fermentation etc. as they can reduce ANFs while preserving nutritional integrity and overall food quality.