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Qualiment®, Better adapted

your R&D Understand the physiological effects of nutrients
and probiotics on the functions of the body in
specific populations (seniors, athletes, children)
partner in food Understand the causes of deleterious effects
(allergies, intolerances, neo-formed or anti-
nutritional compounds) of foods
industry Study the impact of food on the intestinal

microbiota and the impact of the microbiota on
health
Contribute to the development of nutritional claims
and recommendations
Led by INRAE, Qualiment® brings together
research laboratories and a technical center
that supports companies – from SMEs to large Better perceived
groups – in the food industry, ingredients and
equipment manufacturers in the development of Develop new tools to measure the consumer’s
appreciation of food or their disincentives to
their innovations. Rich in multidisciplinary skills, consumption: implicit measurements, virtual
Qualiment® offers R&D solutions to develop
better produced, better constructed, better reality, temporal determination of sensations, etc.
perceived and better adapted foods. Identify the molecules and mechanisms
responsible for the olfactory and gustatory
qualities of foods
Better produced Understand the formation of the sensory image
and the role of memory in food appreciation and
To be able to control industrial processes to
improve the nutritional and sensory quality of choice
food Understand the role of food and sensory exposure
TEco-design of equipment and production lines on food preferences, profiles and choices
for a sustainable food industry

TWork on «minimal processing» to meet consumer
demand for «naturalness»

Better constructed

Understand the impact of food structure on
the bioavailability of nutrients and sensory
compounds

Improve processes through reverse engineering, in
particular to control the structure of the matrix and
optimize the release of active compounds

Stabilize ingredients and processing aids,
especially probiotics, to preserve their
functionality

Proposing new formulations to meet the clean
label and «naturalness» requirements