Lesaffre expands research collaboration with INRAE, eying synergy potential for fermentation
01 Feb 2022 --- Fermentation specialist Lesaffre is expanding its collaboration with the French National Research Institute for Agriculture, Food (INRAE) across all of the company’s fields of activity.
This will result in collaborations on more than 20 research projects, including the use of ferments and probiotics for human and animal nutrition. Additionally, the two will research the development of new eco-designed fermentation processes, as well as new tastes and flavors.
“Today, this collaboration involves all of our subsidiaries and businesses. Our group cannot conceive its future without innovating, and consequently, without being collaborative and open to seeking new solutions with external partners,” says Christine M’Rini Puel, Lesaffre’s R&D Director.
Synergy potential
Lesaffre began collaborating with INRAE in 2019 through its subsidiary Phileo, which specializes in animal health. The collaboration has expanded to more than 15 INRAE research units.
“We share many areas of expertise with INRAE, with fantastic possible synergies,” Puel notes.
The approach will take the form of co-design and co-developing, according to Carole Caranta, INRAE's deputy general director for science and innovation.
One area of research will be the development of new eco-designed fermentation processes.
“As a targeted research establishment, one of INRAE's missions is to participate in the development of innovations to respond to societal issues related to the environment, agriculture and food,” she adds.
The collaboration will allow the institute to share questions that will include scientific protocols in the technical, economic and environmental dimensions linked to production, processing and distribution.
“All this with the aim of accelerating the transfer of our results to the service of agro-ecological and food transitions,” Caranta underscores.
Eying fermentation
Lesaffre’s focus lies in the spheres of food, health, naturalness and respect for the environment, the company says. To this end, it continues to explore the potential of microorganisms and eyes fermentation as a promising approach for its goals.
Scientists last year created a consensus definition of fermented foods. Central to their findings is the distinction between probiotics and fermented foods – something often integral to nutritional claims in industry. Fermented foods are defined as “foods made through desired microbial growth and enzymatic conversions of food components.”
Lesaffre’s move to expand collaboration follows its takeover of NattoPharma, in a move pegged to strengthen Gnosis by Lesaffre’s presence in the global human nutrition and health market.
INRAE previously partnered with NovoBiome, so as to build a “disruptive” ex-vivo research and discovery platform called NovoSift. The aim was to analyze the symbiotic relationship between the microbiota and the human intestine.
By Andria Kades
