Food industry

The latest publications in this offer are:

• 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.

• May 10, 2025

  FPR265

  Bread

  This process sheet concerns the manufacture of breads which represent a relatively diversified family. A global staple food, it has gone through different eras with the cultivation of cereals, the manufacture of flour, cooking over a wood fire, the use of yeasts for fermentation. The revolution is in the variety, quality of breads and the industrialization of the bakery industry.

• March 10, 2025

  FPR335

  Sweets and confectionery

  This process sheet concerns a world in which sugar is king and omnipresent. Nowadays, 6.8 kg of confectionery are consumed per second in France, and the annual tonnage slightly exceeds 200,000 tons. The counterpart of the success of these sweets has a price, that of overweight, obesity, diabetes, and an exorbitant cost for health insurance. This process sheet develops the manufacture of these sweets and confectionery, and raises the issue of the need for large-scale prevention, to stem this health scourge.

• March 10, 2025

  FPR249

  Oysters

  This process sheet aims to introduce a marine animal that is not only complex, rich and fascinating in terms of its journey, but also a source of concern given the fragility of the marine ecosystem. Oysters are special marine animals in more ways than one. Their consumption dates back to ancient Rome, and natural oyster farming has continued to develop on the Atlantic coast and part of the Mediterranean coast. However, since the introduction of triploid oysters, resulting from chromosomal manipulation, the profession has split into two clans, whose cohabitation is more than difficult. This is a real challenge that is looming, while due to pollution and global warming, epidemics are increasing in a worrying manner.

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