The CTCPA, partner of the Qualiment GERMAGE project

The Qualiment GERMAGE project aims to characterize the physico-chemical properties and the nutritional interest of mixtures of wheat and legume sprouted flours in the context of the formulation of bread and pastry products.

Partners: UNH, CTCPA, MICALIS, CSGA

At the end of the project, the objective is to be able to propose a range of foods adapted to the elderly via the development of sustainable foods enriched with plant proteins that meet the metabolic and nutritional characteristics of the elderly and are a privileged source of protective micro-constituents.

In this multidisciplinary project, the CTCPA will be responsible for:

• To characterize the technical and functional impact of mixtures of sprouted and unsprouted wheat and lentil flours in bakery and pastry matrices,


• To define recipes and manufacturing processes for bread and pastries incorporating these flour mixtures in order to offer products adapted to the nutritional and hedonic needs of seniors,


• Produce mock-ups of finished products as part of the acceptability study coordinated by the CSGA.

Contact : Gilles BERTHEAU - gbertheau@ctcpa.org

More information on the Qualiment GERMAGE project:  Qualiment.fr

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The CTCPA accompanies you on the development of your products.

In order to develop high quality food products, we offer you a personalized offerand can go as far as the co-design of products. During the entire project, our employees are fully involved and proactively propose solutions to achieve your objectives:

• identification of classic or innovative ingredients


• identification and testing ofpackaging


• formulation and manufacturing of prototypes in our halls, tastings, optimizations


• identification of the optimal process


• analyses (microbiological, organoleptic, nutritional...) and security

We formulate to allow the best classification of your products on NUTRI-SCORE®, SIGA®, and other scales... for your new projects or your existing products.