Food industry

The latest publications in this offer are:

• July 10, 2026

  AG134

  Reversibility of industrial and agro-industrial processes: principles, diagnostics and applications

  Material reversibility refers to the ability of a flow to return to a functional state after transformation, without loss of purity or formation of mixtures that are difficult to separate. Natural cycles (CHNOPS) provide a model based on reversible transformations and efficient looping. Industrial processes diverge when physical, chemical, or structural dissipations occur.This article proposes a diagnostic method to identify irreversibilities, compares several materials, and defines design conditions that promote separability, recoverable purity, and the limitation of irreversible transformations. Dedicated indicators complement existing approaches.

• July 7, 2026

  BN3908 Reviewed

  Transfers of Radionuclides to Foodstuffs. Elements of Operational Radioecology

  Firstly the main French nuclear sites, the facilities located on these sites and the main radionuclides that they are authorized to release in the environment by atmospheric and liquid ways are presented. The relationships between the released activities, the radiological activities measured in the various components of the environment (air, water, soils, foodstuffs, etc.) and the resulting doses which can be received by the surrounding populations are then developed.

• June 10, 2026

  FPR268

  Pasta and noodles

  If we are looking for a food that has its roots in Antiquity, cereals and more specifically ancient wheats are a model of culture that has fed billions of people in the past and still does today. This process sheet immerses us in a vast field that continues to improve to meet consumer expectations in terms of pasta and noodles that are already flooding the planet, with competitive prices and practicality of use.

• June 10, 2026

  F1122

  Foodborne pathogens and foodborne illness outbreaks

  Foodborne pathogens can cause foodborne outbreaks (TIAC), which have significant public health consequences, lead to a negative brand image among consumers and a loss of trust in the brand, as well as environmental pollution and job losses for employees, among other impacts. This article provides an overview of the issue, outlines measures to prevent TIAC, and offers future perspectives.

• May 10, 2026

  F6151

  Beet sugar processing - From thin juice to sugar cristal

  This paper focuses on the energy optimization of the sugar factory, where the evaporation really plays the role of thermal heart. Indeed, all the exchangers of the sugar factory are coupled with the multi-effect evaporator used to concentrate the purified juice. Then the parameters and the mode of conduct of crystallization are described. Then come the stages of drying the sugar and its storage. Finally, the main differences between cane and beet sugar factories are discussed.

• May 10, 2026

  F6150

  Beet sugar processing - From beet to thin juice

  This article, after an introduction to the context of sugar production (sucrose) and some notions of chemistry, describes the stages of sugar beet processing, from its reception at the sugar factory to the production of the purified juice, known as thin juice. Beets provide sucrose but also non-sugars and water. The sugar process therefore aims to extract sugar in the best conditions but also to enhance all the products provided by the beet, in particular pulp, water and soil.

• March 10, 2026

  F1470

  Ecodesign of food, bioproducts, bioprocesses and food processes

  The transition towards more sustainable food systems implies integrating solutions to environmental issues in agrifood sector. This paper presents an ecodesign approach that aims to improve environmental performance of food, bioproducts, bioprocesses and food processes while integrating their use quality. This approach is based on an iterative process involving environmental assessment, identification of ecodesign axes and the implementation of the more relevant and/or promising options. The approach is illustrated by the ecodesign of the stabilized lactic acid bacteria production system.

• February 20, 2026

  IN254 Reviewed

  Agrivoltaism, a protection system for food production

  Agrivoltaic systems provide direct service to agricultural production (e.g., weather hazard protection), while co-producing solar energy. The dynamic agrivoltaic technology consists in 1-axis rotating solar panels, which positions are adapted in real time to optimize crop photosynthesis. This innovation raises new questions in the planification of the agriculture and energy transitions. This paper will raise the issues of cost, agricultural impact, and integration in a complex ecosystem which are at the heart of the regulatory debate.

• February 10, 2026

  FPR290

  Vegetable edible oils

  Current edible vegetable oils present a plethora of offers that come in two versions, namely neutral-flavored oils (sunflower, grapeseed, peanut, and rapeseed), and aromatic oils (extra virgin olive, sesame, pistachio, walnut, hazelnut), obtained either from seeds or fruits. This process sheet describes these different products; the aspects relating to the different processes will be detailed; while the last section will be devoted to the nutritional composition, culinary uses, the problems of "fake black olives" and fraud by adulteration.

• February 10, 2026

  FPR280

  Algae and spirulina

  There are a multitude of different algae species that are difficult to quantify precisely in nature. Some are unicellular, while others are organized with complex architectures that do not have clearly individualized tissues, as in terrestrial plants. However, there are also cyanobacteria that are not microalgae, as we sometimes read. The purpose of this process sheet is to study edible macroalgae in more depth, as well as cyanophyceae, which have more than 7,500 species, including the famous spirulina.

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