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 Qualiment® and the Occitans’ Dairy

Energy efficient process for the maturing and drying of food

The company Occitans’ Dairy (Les Fromageries Occitanes – LFO) got in touch with Qualiment® to develop more energy efficient maturing process guaranteeing a perfect quality of the final products.

The innovation consists in a technical plan to integrate in the piloting systems of industrial plants to reduce the energy cost of the food maturing and/or drying process, mainly for cheese and dry pork products. This device allows sequential ventilation, turned on according to some parameters characterizing the evolution of products such as time and air temperature. This innovation has been set up thanks to a partnership between the research units GMPA (Genius and Microbiology of food Process) and QuaPA (Quality of Animal Products) and the Lanobre plant of the Occitan’s Dairy (LFO).

Thanks to this device 50% to 60% of the electric energy used for maturing has been spared compared to classic maturing process. What is more, the organoleptic qualities of the product have been successfully preserved. The process is currently of use in the Lanobre plant. On top of its environmental advantage, this process allows a more competitive positioning of our industrial partner tanks to a decrease of its production cost.


Qualiment® and Bioactor

New products to fight against osteoporosis

The extension of life expectancy is associated with the emergence of diverse degenerative diseases. Among those ones, osteoporosis is the result of the demineralization linked with a deterioration of the bone structure. This creates a real public health issue justifying the establishment of preventive measures in order to limit the occurrence of fractures. The cumulated incidence in Europe, in the USA and in Japan reached 75 million of patients. In France, the epidemiological surveys estimate that there are yearly more than 50 000 new occurrences of non-traumatic fracture of the femoral neck, and likely as much compressions of vertebrae.

Food plays a major role in bone building and further conservation. In the context of its research, the Human Nutrition Unit of Qualiment® discovered that oleuropein, which is a polyphenol of olive oil, had very interesting properties for the prevention of osteoporosis. That led to a patent registration in Europe and in the USA.

The start-up Bioactor and Qualiment® have then organized a partnership to conceive an innovative product (Bonolive®) to prevent osteoporosis. A license had been granted to Bioactor, then complementary research studies about the molecular mechanisms and the accurate supplementation dose have been collectively led. Eventually a clinical study has been launched on a healthy volunteer cohort for clinical validation.

 

Fig. 1 : A daily dose of 250 g of Bonolive increase the ostoeblastic activity of 18% (the osteoblasts being the cells creating bone), results from the clinical trial of 12 months on 50 post-menopausal women

The product is commercialized in the USA since December 2011 and other selling projects are on the way. The innovations coming from this partnership between the Carnot institute Qualiment® and Bioactor deals with the field of food supplements and the supplemented foodstuffs. The first field is a market of about 20 billion euros, the products to fight osteoporosis representing about 5 to 10% of it, most of them being formulations of calcium, vitamin D and K. The second field stands for a market of about 30 billion euros, the products to prevent osteoporosis, mainly dairy products with allegations on bone health, representing a market of 1 billion euros. There is then a clear market opportunity for new innovative ingredients offering to industrials a real competitive advantage.


The secret of biscuits manufacturer

How can you reduce the amount of sugar and lipids in cakes and biscuits?

A thesis has been done for the Federation of the cakes and biscuits manufacturers and with the collaboration of Qualiment® in order to study the acceptability of the reduction of sugar and lipids in cakes and biscuits. The results can help the industrial companies to understand the consumer behaviours and adapt their offer.

After the results of a study having given an overview of recipes and nutritional compositions for biscuits and cakes, public organizations have asked themselves “Why the manufacturers do not reduce more the amount of sugar and fat in their products?”. Facing that question, industrials underlined the risks of sensory quality loss and then of consumer loss.

In 2010, seven partners united in order to collaborate with the Carnot institute Qualiment® and OQuali (Observatory for the Food Quality) in order to measure quantitatively the acceptability of the reduction of sugar and lipids in cakes and biscuits. This partnership was carried out thanks to a thesis in the ChemoSens platform of the CSGA in Dijon, member of the Qualiment® network.

The results of this work are very interesting. Indeed, the judgment of cakes and biscuits with a reduced amount of sugar and lipids change from one consumer to another. What is more, for adults, the lipids reductions are better accepted than the sugar reductions. Besides, there is a little possibility to reduce the amount of sugar and lipids in some biscuits, especially for the children.

This thesis also enlightens two major facts for industrials. First, it is insufficient and maybe counterproductive to communicate about these reductions to convince the reluctant consumers; secondly, a repeated exposition to products with a reduced amount of sugar and fats could make the consumers appreciate some biscuits initially depreciated.

The partners of this success-story are the Burgundy Region, the Federation of the cakes and biscuits manufacturers and five companies: two big enterprises (Mondelez, United biscuits France), two intermediate size companies (Biscuiterie Bouvard and Jacquet Brossard) and a little company (Biscuiterie de l’Abbaye).

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