FRENCH PAVILION OF FOOD TECHNOLOGY BUSINESSES AT IFT 2009 FROM JUNE 6 TO 9 IN ANAHEIM, CALIF.

Chicago, May 11, 2009 (word count: 691) 

A high-resolution logo is available on request.

For the first time in France, three food industry clusters have come together to form a “super cluster” for industry and business development: F2C. Standing for “field to consumer,” F2C brings together the already-established French clusters Vitagora, Valorial, and Agrimip. At this year’s edition of IFT 2009, eight French groups are exhibiting together on a French Pavilion to represent the country’s expertise in this field, encompassing all things food-industry-related: research, processing, and equipment. The French Pavilion will be at IFT 2009 in Anaheim, Calif., from June 6 to 9, at booth 1912.

Biosystemes is specialized in the development of products integrating scientific data collection and analysis, and presents FIZZ, its range of software suites for sensory analysis and consumer tests. FIZZ offers a unique choice of reliable data collection options for every situation: on networked taster PCs in the sensory booths, on independent laptops for tests on the field, over a web connection for tests over the Internet or an Intranet, and finally automatically scanned paper questionnaires.

Expert Boulanger provides training, expertise, advice and research in techniques of artisanal and industrial bakery for the baking and confectionary industries. Some current projects include: regularization and control of bread fermentation by modification of the process, recipe development, and defining and applying the manufacture and management of organic bread processes.

Innov’ia provides food companies with quick answers to develop and improve spray-dried products. For over 18 years, Innov’ia has acquired expertise in low temperature spray drying, prilling, agglomeration, microencapsulation and coating technologies for the best preservation of active functional ingredients and the optimization of their physical properties.

NEXIDIA is a private research company that has developed a combination of technological means (patented processes) to predict bacteria survival and activity under various industrial conditions and products. The company studies the adaptation process of microorganisms to their industrial environment and focuses on bacteria of industrial interest such as probiotics or lactic bacteria in order to characterize, select, adapt, and develop new bacterial starters for food applications and pharmaceutical supplements.

SEB will represent its T-fal brand at the show. A balanced diet also depends on how ingredients are prepared and cooked. With this in mind, T-fal® is launching a new concept called Nutritious & Delicious for healthy and pleasurable food. The first small appliance under the Nutritious & Delicious concept is ActiFry®. It is designed to increase both the nutritional value of the food and enhance the flavor and taste for greater all-round enjoyment. Is uses less oil to fry food and stirs the food automatically.

Burgundy University (Université de Bourgogne) is representing AllXbio at the show. AllXbio is a future start-up in biotechnology, its mission is to help industrialists to prove the biological effect of their dietary supplement and thus obtain health claims in Europe. By using the resources and technics of the research laboratories in Dijon (Burgundy University, INSERM, CNRS,…) AllXbio will propose bespoke preclinical studies allowing research and development teams at reduced cost to validate the potentialities of a product before a possible expensive clinical phase. AllXbio’s offering works within the framework of the new European regulation on dietary supplement. This regulation requires industrialists to scientifically prove the effectiveness of their product and protect consumer against false health benefits labeling.

Val de Vire Bioactives works directly with the Val de Vire cider house and is exclusively dedicated to the valorization of cider apple. Specialist of the “apple cracking,” the company extracts a range of natural ingredients from this raw material, aimed at the cosmetic, nutraceutical and food sectors. These high-tech active ingredients benefit from all the health and beauty virtues of the Normandy cider apple. Val de Vire is highlighting Pomactiv® Shape, a patented formula containing three apple active ingredients able to delay or inhibit glucose intestinal absorption and to regulate carbohydrate metabolism.

Vitagora, Food and Health Industry cluster, specializes in the development of food products presenting benefits adapted to the specific taste and health needs and expectations of the consumer. Vitagora Taste-Nutrition-Health is the only food industry cluster to underline the importance of Taste and the Sensory in food products and to study the functional interactions between taste qualities and nutritional qualities in food.

For more information, please contact:

UBIFRANCE
Serge Hanoca
Senior Trade Advisor
Tel: (312) 327-5249
E-mail: serge.hanoca@ubifrance.fr

 Or:

 FRENCH TECHNOLOGY PRESS OFFICE
205 North Michigan Avenue, Suite 3740
Chicago, IL 60601
Fax: (312) 327-5261
E-mail: contact.ftpo@ubifrance.fr 

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