6th Week of Excellence and Trophies

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From November 21 to 23, 2018, the Campus of Trades and Business hosted the finals of the 38th edition of the Trophy for the Best Young Bakers in France and the 9th edition of the Consulting and Sales Talent Trophy.

After three days of competitions where the finalists – from all regions – gave their best and presented top-quality products, the podium was finally revealed:

Best Young Bakers:

1 – Vincent RICHARD – Haute Garonne

2 – Marie NEDELEC – Finistère

3 – Gaétan DORMONT – Paris

4th ex-aequo: Antoine de SOUZA (Doubs), Théo FERCHAUD (Deux-Sèvres), Louis KNUTI (Haut-Rhin), Calypso MARIE (Calvados) and Ludivine PRIVAT (Puy de Dôme)

Consulting and Sales Talent Trophies:

1 – Marjorie BRESSAC – Puy de Dôme

2 – Juliette LAMBOLEY – Vosges

3 – Chloé BARDIN – Calvados

4- Anaëlle BRUNET – Haute-Loire

Conference “Future of bread, breads of the future and other cereal foods”

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The Endowment Fund Ekip is organizing its 3rd Colloquium on February 7, 2019 in Paris.
Speakers and experts will discuss the different sources of plant-based protein, processing methods to increase their acceptability, ways to limit anti-nutritional factors, organic ingredients, clean labeling, etc. The presentations will focus primarily on scientific and technical data, but also on the communication aspect.

The following speakers have already confirmed their participation:
– Emmanuel AUDOUIN, Project Manager at Veritas, specialist in quality marks and claims in the cereal sector,
– Anthony FARDET, INRA researcher in preventive nutrition and supporter of minimal processing,
– Gilles FERON, research director at the Center for Taste and Food Sciences and head of the AlimaSSenseS project
– Gaëlle FREMONT, director of Ingrébio,
– Gaëtan JEGOUX, director of the Baking Center Lesaffre,
– Richard MISCOVICH, MBA Associate Professor of International Baking and Pastry Institute, Johnson & Wales University, specialist in breadmaking technologies for flours made from sprouted seeds…
– Martijn NOORT, researcher at Wageningen Food & Biobased Research, specialist in 3D printing from wheat pasta,
– Tania ROUGIER, Scientific Manager of the Céréales Vallée cluster and Annabelle VERA, R&D Manager of the Philibert Savours company, Coordinators of the PROVEGGAS project

Eurogerm presents…

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PLEASANT OSCAR : a preparation which allows, with a dosage of 30% of the weight of flour, to make a bread “Special for Seniors” with nutritional claims that help maintain normal heart function and bones.

Sweet Taste Observatory

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Launch of a partnership research chair called “Observatoire du Goût Sucré”.

This chair brings together researchers from AgroParisTech and patrons and is 100% dedicated to scientific research.

Its primary objective: to measure the intensity of sweet sensory perception.

An ethics committee is currently being set up, which will bring together researchers, patrons and institutions.

If you would like to become a patron or have more information about this chair: contact beatrice@nutrimarketing.fr