Greencell leads NutriTious, a collaborative project for the formulation of new functional and sustainable foods for nutrition and gut microbiota.

Greencell, Limagrain Ingredients, Mondelēz International, INRAE, and the University of Clermont Auvergne announce the launch of the collaborative project NutriTious: “Formulation of new functional and sustainable foods for nutrition and gut microbiota.” Over four years, these public and private actors will collaborate on innovation challenges in plant-based food and fermentation to formulate new functional and sustainable foods for nutrition and gut microbiota.

By bringing together actors from the agri-food industry and research who will pool their expertise and knowledge, the NutriTious project aims to develop new foods containing ingredients from the fermentation of fiber-rich coproducts with nutritional benefits for the gut microbiota. Specifically, the goal is to develop a biscuit based on a fermented ingredient from milling coproducts with a second-generation probiotic strain and flour rich in resistant starch, “high in fiber,” and with a health claim on postprandial glycemia.

This four-year project will be marked by key research and development milestones to overcome technological barriers throughout the value chain and result in the creation of food and nutritional products with a characterized health effect. Supported by France 2030 as part of the call for projects operated by Bpifrance on behalf of the State, it has a budget of €3.81 million, including €2.51 million in state aid.

Greencell
Biopôle Clermont-Limagne
Contact : contact@greencell.tech
04.73.33.44.55
Website : www.greencell.tech