VEG&LAIT blows out its first candle!

VEG&LAIT aims to create a sustainable small-sector of mixed milk and legume products, based on on-farm processing. The tasks undertaken in the first year covered a complete ex ante diagnosis of the production and processing system: assessment of farm sustainability, market study, sourcing and characterization of legume ingredients likely to be incorporated into recipes, and setting up on-farm experiments for sowings initiated in spring 2025. These achievements were made possible thanks to the recruitment of an engineer, Gabrielle Jagorel, and a doctoral student, Blandine Renault; the punctual mobilization of a group of students and that of partner teams, including support.

Highlights of the two days included a welcome from the team at the Reine de Cœur, a Rennes-based restaurant and stage, a visit to the Kerguehennec Experimental Station - Chambre d'Agriculture de Bretagne, with its microplot legume trials, and Quentin Toffolini (UMR Agronomy) leading a collaborative and reflective workshop on the “in the making” research and innovation project. A tasting of dessert creams featuring Valorex Food's pressure-cooked faba bean and green lentil flour from an Invitation à la Ferme farm rounded off this fine gathering! 

Information & partners

VEG&LAIT began in March 2024 and will run for 5 years. Five INRAE units are involved (Agronomy, CSGA, ETTIS, SECALIM and STLO) with Invitation à la Ferme, Terres Inovia and Valorex, and the support of the LEGGO Association. It is coordinated by Fanny Guyomarc'h, research engineer in the PSF team.

Invitation à la ferme
Valorex
Leggo asso
Terres Inovia

UMR Agronomie
UR Ettis
CSGA
SECALIM

Contact : fanny.guyomarc-h@inrae.fr

https://anr.fr/ProjetIA-23-PLEG-0006

This work was supported by a French government grant managed by the Agence Nationale de la Recherche under the France 2030 program, reference ANR-23-PLEG-0006