Innovative research and food products by the INRA
They presented several types of innovations:
PASTALEG is pasta made from up to 35% of legumes (beans, peas, lentils etc...), which gives it a higher protein content and a more balanced percentage of essentials amino acids. It is also full of fiber, Vitamin B1, magnesium and phosphorus, and low in fat! This kind of pasta will provide an alternative source of protein and help consumers to reduce their cholesterol rate.
INRA also worked on different varieties of fruit and vegetables such as tomatoes and apples. The purpose is to adapt the products for more efficient future processing. For example, the TERRADOU tomato has lower water content in order to achieve a better yield during processing. It also has a higher content of lycopene and vitamin C to improve its nutritious quality. Your pasta sauce will never be the same!
The MIE’Nutie baguette is made from 100% durum wheat flour in a cooperative in the South-West of France. A new process for the conversion of durum wheat into flour has been invented and patented. This kind of wheat, when cooked, is yellow in color and allows for a longer preservation period.
MATAHI is an all-natural energy drink without colorant or preservatives made from baobab. This fruit contains 7 times more antioxidants than a pomegranate, 20 times more vitamin C than an orange, 4 times more calcium than milk and 2 times more iron than red meat! But this fruit is dry and fibrous, which makes it difficult to process. MATAHI is produced by a company located close to Montpellier, in the South of France. They have developed a cooperative partnership with the country of Benin for the supply of baobab.
For desert, GENIAL cookies are a perfect choice: low in fat and sugar but high in proteins and fibers.
To learn more: INRA
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