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Through their direct consumption, through processes and sometimes through the action of microorganisms, man can diversify his diet from these two raw materials. Beyond their use as ingredients in traditional foods, their combination with vegetable raw materials meets a need for sustainability in the agri-food industry and offers many opportunities for nutritional and techno-functional developments for new products and new markets.

Adapted to feed young people, milk and eggs have become infinite sources of food innovation.

Our research is passionately involved in this adventure.