Customer testimonials
Developing recipes and heat treatment processes: CTCPA supports La cuisine de Jeannette
26
May
Published on: 05/26/2023
The CTCPA helped LA CUISINE DE JEANNETTE develop its recipes and heat treatment processes for canned food. A look back at the association and our support with co-founder Ombeline GILLE.
"CTCPA offers technical, qualitative and human support. The people we spoke to always listened to us and were able to adapt to our constraints and desires."
Tell us about La cuisine de Jeannette!
We're an association governed by the French law of 1901, created in 2022. At La Cuisine de Jeannette, we collect decommissioned fruit and vegetables and transform them into preserves (jams, spreads, etc.). To make these products, we work with disabled people. We also run workshops with the aim of creating links around sustainable food.
We believe that accepting weakness allows us to be vulnerable and tolerant, and thus to adopt a gentler, more respectful relationship with Nature and humankind.
Our star recipes are :
- Our tomato and geranium spread,
- Our apple purée,
- Our carrot and tarragon spread from Mexico.
Our products are sold to foundations, companies, for events and at markets.
Why did you work with the CTCPA?
In order to define our recipes and secure our processes, we were looking for a partner with expertise in the entire product-process-packaging chain. The Euralimentaire incubator recommended the CTCPA. We benefited from the Fonds Régional d'Incubation (FRI) in the Hauts-de-France region.
How did the CTCPA support La cuisine de Jeannette?
First of all, I took the "Conduire une activité de conserverie" certification course at the CTCPA in Nantes. This training enabled me to understand how to properly produce canned food. It was very interesting! The training enabled me to focus La Cuisine de Jeannette on jam-making.
Following the training course, we were supported by the CTCPA in Amiens, and in particular by Marie HEBERT, assistant technology project manager.
The CTCPA helped us develop spread recipes and map our oven, and then determined heat treatment schedules using heat penetration parameters (HPP).
The CTCPA offers technical, qualitative and human support. The people we talk to are always ready to listen and adapt to our needs and desires. It's a real pleasure!
Where do you stand today?
We're in the middle of canvassing to sell our preserves!
This summer, we'll be launching a large-scale production of spreads.
If you would like to support us : SUPPORT US - (lacuisinedejeannette.com)
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CONTACT JEANNETTE'S KITCHEN :
CONTACT CTCPA :
- CTCPA Amiens : amiens@ctcpa.org
- Marie HEBERT, Assistant Technology Project Manager, mhebert@ctcpa.org
The development of food products, processes and packaging is at the heart of our DNA. As a technical center, our mission is to identify, test and advise on innovations processes, products, ingredients, packaging for a organoleptic experience, and health of your consumers. You have a project? Please contact us!
