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Completed projects

Valorial: manufacturing innovation!

Valorial certifies collaborative R&D projects.
At least two industry partners and one research or training centre are involved in these projects that fall under one of the unit’s four themes.
- Innovative technologies (processes, packaging, etc.)
- Microbiology and food safety
- Health & Nutrition
- Functional ingredients
These themes cover the full range of food industry sectors: dairy, egg products, meat & meat products, fruit & vegetables, seafood, baked goods, etc.

Valorial has labeled more than 350 R & D projects since 2005, for a total amount invested in R & D of more than € 590m

Innovation project categories

There are different varieties of Valorial certified R&D projects:
- “Industrial” projects: these are private innovation projects carried out by a partnership between businesses and a technical centre or laboratory. Most of the projects that Valorial certifies fall under this category (over 60%).
- “Research” projects: these projects are launched by academic research teams, university research centres, State research facilities, or technical centres, and are focused on fundamental research, and supported by one or more foodstuffs companies. They are regularly submitted for ANR (French National Research Agency) calls for projects.
- “Structural” projects: these projects lead to the creation of innovative shared tools and platforms of interest to an entire sector. For example, innovation platforms designed to provide members with free access to shared resources (equipment, technicians, and associated services).


Backer : ADRIA Normandie, Institut Technique Agro-Industriel (14) and CEERAM, a private microbial agent discovery and analysis company (44)
Partners : CECAB(56), Stalaven (22), Meralliance (29), Frial (14), Daregal (29)
Sector : Microbiology & food safety
Certification date : September 2009
Project length : 24 months
Budget : €281,504
Financial backers : Brittany, Pays de la Loire, and Basse-Normandie Regional Councils, Finistère General Council, Quimper Communauté
Issues & objective ; :
This project’s objective is to analyse the aromatic herbs and spices sector in order to better understand these very common ingredients, and evaluate the viral contamination risk they represent.
Results & prospects ; :
The project raised awareness of viral risk in the food industry among over 30 companies in Western France.
This will enable their HACCP plan to be put into action, by including information on the danger posed by viruses and reducing the health risks associated to aromatic herbs and spices.
The results obtained by the project lead to the development of a standardised virus extraction process for use with herbs and spices, and CEERAM developed a Hepatitis E detection kit for particular spices, now on sale in France and abroad since June 2011.
CEERAM is also developing new kits for
other sectors.
The project made ADRIA Normandie the partner of choice for companies that want to use this new data and improve the health risks associated to their products.



Backer : Laboratoires Goëmar SA (35)
Specialist in sustainable technology for use in agriculture
Partners : CERAFEL-CATE (29), CEAFL-ARELPAL (44)UMR PaVé : INRA-Agrocampus (49), UMR PME : INRA - Université - CNRS (21), IRMA (56), Vegenov-BBV (29).
Sector : Microbiology & food safety
Certification date : November 2007
Project length : 38 months
Budget : €2,077,329
Financial backers : Unique Interministerial Fund, Brittany and Pays de la Loire Regional Councils, Morbihan and Finistère General Councils, Saint-Malo Agglomération
Presentation :
The goal of this project was to develop alternatives to pesticides through non-toxic solutions using combinations of natural raw materials (from mineral and marine sources). These new products combine Natural Defence Stimulators (NDS) with fungicides, and have been researched for use with tomato, cucumber, and apple crops, as well as in vineyards.
Results & prospects :
The project led to progress in the development of non-toxic treatment of crops. The work carried out resulted in a better understanding of how NDS work, as well as how they interact with plants. One of the partners created a post on a temporary contract. Another job was created for the project that led to a permanent contract.
The results obtained revealed the need for further study to properly understand the phenomena in question, and motivated the project partners to continue their work as part of a new collaborative project. If the NDS performance is confirmed by this second project, then some of the products developed can begin the certification process. The fruit and vegetable sector will then boast new non-toxic plant-health solutions (a significant issue given the growing number of outlawed pesticides).



The Project

The culinary world has been moving ever closer to that of chemistry over the past few years : one of today’s biggest trends is molecular cuisine, championed by chefs such as Ferran Adria (the chef at El Bulli) and Thierry Marx with their inventive, conceptual dishes.
Through this project, the backers want to bring innovative products combining cuisine and chemistry to as many consumers as possible.
Their goal was to develop an industrial manufacturing process for several products using the functional characteristics of algae (alginates and agar), while simultaneously assessing end user interest in these products.
> Economic : “Perles de l’Océane” and “Perles de Saveur” were released as a result of the project - small gel beads with a liquid centre (30 items).
> Scientific & Technological : The Gastralg project resulted in the development of an innovative industrial process produced by Fillpack, and a Soleau envelope has been submitted.
The formulation and process conditions have been optimised with our technical centre partners, who have added their expertise in formulating products from alginates.



Project description

Backer : Université de Bretagne Sud - LIMATB (56)
Laboratoire D’Ingénierie des MATériaux de Bretagne
Partners : Ecole Nationale de Chimie de Rennes,
(35), laboratoire GEPEA (44), Séché Environnement (53),
Sector : Innovative Technologies
Certification date : June 2010
Project length : 18 months
Budget : €342,949
Financial backers : Brittany Regional Council, Morbihan General Council 56
Project design support : Breizpack and Valorial
Context & issues :
Plastic is the main material used in packaging, accounting for 35% of the market, ahead of cardboard (31%), glass (14%), metal (14%), and wood (6%). This material offers a certain number of qualities such as the ease of use, solidity, flexibility, suitability for printing, and dyeing. However, traditional plastic packing poses problems for processing at the end of their life, as well as their environmental impact in terms of energy consumed in both their manufacture and disposal.

Objective :
As part of the Valorial’s “Packaging” Sector Commission, jointly managed with Breizpack, businesses and researchers designed the Biocomba1 project in an effort to resolve these problems. The project looked at the possibility of producing PHA (Polyhydroxyalcanoate) using bacterial synthesis based on unrecovered waste from the food industry, such as growth medium. The aim of using PHA is to produce bioplastic packaging that can be composted, is suitable for contact with food, and acts as a barrier while being cost effective.

Results and prospects :
The project has already resulted in the publication of two international articles to the reading committee, two oral presentations, and one poster.
PHAPack is a continuation of the project and has just been Valorial certified. Its objective is to launch pilot production of PHA in larger volumes in preparation for the industrial phase.



Project description

Backer : UMR STLO 1253 INRA - Agrocampus Ouest (35)
Partners : Université Rennes 1- UMR-SCR (35), ARTS Chambéry (ex LOCIE-SERAM ENSAM Chambéry) (73), GES (35), NOVASEP Process (78), SOREDAB SA (78)
Sector : Innovative Technologies
Certification date : January 2007
Project length : 48 months
Budget : €1,800,000
Co-funded by :French National Research Agency (ANR)
Presentation ; :
In the face of competition from industry and environmental and regulatory issues, the food industry must provide processes that display a high level of quality and food safety, and that are environmentally responsible.
The project therefore aims to develop a cascade of membrane operations to extract two of the major proteins in bovine milk that are suitable for commercial and industrial use : α‐lactalbumin and β‐lactoglobulin. The aim is to ensure these protein’s functions while reducing the process’ environmental impact compared to the best current techniques (costly and wasteful).
Results :
> Scientific & technological : The research project confirmed the potential of membrane processes for splitting proteins (maintaining proteins whole, reduced environmental impact). Life Cycle Assessment revealed the key actions to take to secure environmentally friendly splitting procedures. Ultimately, four ideas for environmental improvement were identified : savings in energy, water, raw materials (milk), and substances (cleaning).
These results were featured in numerous publications both at home and abroad in scientific articles (3 published,
6 still underway), oral presentations (10), written presentations (13), or articles and conferences for the general public (19). The results lead to a guide to eco‐design procedures for separating the membranes of components of milk. The guide outlined the procedure for simplified Life Cycle Assessment (LCA) applicable to dairy industry procedures.
> Economic : The results (splitting processes, LCA) were able to be quickly implemented by the project partners. This knowledge of LCA for eco‐design enabled them to cast a critical eye on their tools, and to comment on and analyse the LCA studies carried out, as well as providing pertinent advice or even implementing the process when designing installations or performing critical analysis of existing facilities. Some industrial partners
quickly appropriated the simplified LCA : one partner in particular has already used the approach to analyse the environmental impact of certain filtration stations within his group.
Prospects ; :
The methodology that was developed forms a reference for eco-design of procedures in the dairy industry, and may be applied to even more agri-foodstuffs processes. The diffusion of the results to other processing and equipment companies is still underway, as the information is simplified, training is provided, and the protect partners lend their expertise.
The knowledge gained as part of the project was enhanced by the participation of STLO in the ANR Valobab project “Sustainable Processing of Buttermilk” coordinated by MC Michalski (INRA UMR CARMEN, Lyon), and certified by Valorial in April 2011.
Another project on the eco-design of food industry processes is also underway.