These are trends that we need to take into account

Creams lashed to the lawyer or salmon, a génoise filled with cheese and jelly fruit, buttons with the four seasons vegetables, coated dough spreads compote of fruit and buttermilk-based... These novel products may tomorrow land on our plates. Designed by students of the schools of the agri-food sector, they were in the running, a few days ago, in Avignon, for the 11eédition of Trophélia, trophies food innovation, which organizes the Vaucluse CCI.

Over the years, the quality and the interest of the products featured at Trophélia has continued to advance. Students, for most end-of course, are passionate about this approach to innovation. In teams of 6 to 10, they refine their project for eight to nine months. "We had reviewed all aspects of our product: formulation, the industrial feasibility, questions of hygiene, packaging, marketing and communication, strategy, funding...". ", says Audrey Correia, of the ENSCBP of Bordeaux, who designed ice ' In the mini-timbales of ice salt for an aperitif.

The competition is also a remarkable educational exercise. "Our project was followed by our teachers, show students from Montpellier Supagro. It is a very rewarding experience, which learned us. "In several schools, participation in Trophélia is now integrated into the curriculum and is being recognized as credits. Several projects are even real technological prowess.

For some competitors, Trophélia is also an opportunity to establish contacts with industry, or even get a first job. The ice team ' In and established contacts with a large manufacturer of ice. Carrément Fruit, Montpellier Supagro has sold its know-how to an industrial and won funding from OSEO. "Our project allows us to show our creativity and promote us recruiters," explains dawn Donnat of l'Ecole de design Nantes-Atlantique, and Vincent Berdillon, an engineer from the University of technology of Belfort, who completed his training at stratum College and Audencia.

Marketable products

"We are ready to implement RADIUS some of the products presented here, ensures his side Serge Gay, Director of the power plant purchases of crafts in mouth of Auchan.". The Trophélia approach is entirely in line with our program "Good food live better". "Twenty projects presented in the past in Avignon were marketed.

Result, Trophélia became a rallying point for the agri-food stakeholders. There are almost all specialized engineering schools, but also industrialists, central purchasing officials, researchers, conservators, fruit and vegetables sector... "This is the place to be, observed Yves Bayon of walnut, President of the Actia (Association of technical coordination for the agri-food industry). We can not imagine the number of contacts that are here, the amount of projects that start during the trophies. "Not to mention that Trophélia opens on international: to next Sial (international fair of agri-food), in Paris, in October, the trophies take for the second time, a European dimension.

This is not everything. Trophélia is also an opportunity for the players in the sector, to reflect on the future of food. "We see here the beginnings of food of the future, in particular among young people, within Dominique Loiseau, President of the Relais Bernard Loiseau in Saulieu." With, for example, the return in force vegetables, the quest for a healthier diet, but also the interest for the "best-selling". These are trends that we need to take into account. Even if it takes time so that they spend in the general public.