Food industry

The latest publications in this offer are:

• May 10, 2026

  F6151

  Sugar refining processes

  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

  Sugar refining processes

  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

  Eco-design of food, bioproducts, bioprocesses, and food processing methods

  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 10, 2026

  FPR290

  Edible vegetable 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.

• February 10, 2026

  FPR260

  Breakfast cereals

  Breakfast cereals are deeply rooted in the American imagination, with a desire to spread to Europe and beyond. This process sheet aims to address the technologies used to manufacture corn flakes, filled cereals, muesli, granola, etc. A section will be devoted to studying the comparative nutritional composition of these products.

• December 10, 2025

  FPR216

  Fermented milks

  Fermented milks are old products that are closely linked to the breeding of different milk-producing mammals. In addition to yoghurts made from milk, there are also buttermilks, co-products of butter production. Depending on the country, we find products with mild flavours (cow, goat, sheep milk, etc.), or on the contrary very acidic, sparkling versions, or even more or less alcoholic, with other milks (buffalo, camel, dromedary, zebu, yak, etc.), all depending on the microbial strains responsible for the fermentations. This process sheet describes fermented milks, their economic context, their manufacturing process, as well as their characteristics and properties.

• December 10, 2025

  F4750

  Transglutaminase

  Transglutaminase is an enzyme that catalyzes the formation of irreversible isopeptide bonds between proteins or peptides for improving the firmness, viscosity, elasticity, and water-holding capacity of food products. This enzyme was produced and isolated by traditional fermentation from Streptoverticillium mobaraensis in 1989 (Ajinomoto, Japan). Its crosslinking property is widely used in many industries including food manufacturing. This paper presents an overview of the works dealing with applications of transglutaminase in the manufacturing of dairy products, meat and processed seafood products, bakery products, and plant-based products.

• September 10, 2025

  F4800

  Edible gelatin

  Gelatin is a special product because its history has mobilized chemists, doctors, philanthropists for a period of two and a half centuries, before its industrialization. Basically, we have collagen of animal origin and after a series of extraction and purification steps, we recover an extract or rather a scientific curiosity, gelatin, with multiple functionalities and applications as varied as food, pharmacy, medicine, cosmetics, photography, pet food, etc. After an historical and regulatory context, this article discusses the origins and physicochemical properties of collagen and gelatin, the kinetics of gel formation, and the rheology of gelatin solutions.

• September 10, 2025

  F4801

  Edible gelatin

  Gelatin is extracted from collagen, primarily of porcine and bovine origin, using complex processes. This article aims to review the various unit operations involved. It then highlights the potential hazards of marine collagen and the environmental consequences of gelatin production. Finally, it discusses the production of collagen peptides.

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