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Product & process innovation

The GERMAGE project – Incorporating legume flours into bakery and pastry products

Sep

Published on: 09/04/2025

Legumes are regaining their place in our diets thanks to their nutritional and environmental benefits.

TheGERMAGE project, in which the CTCPA participated, studied the use ofmixed wheat and sprouted lentil floursto develop bakery productssuitable for older people, assessing theirnutritional and functional impacts.

This article presents the main findings of this multidisciplinary research.

Download it here!

Contact: Gilles BERTHEAU, Head of Cereals – gbertheau@ctcpa.org

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The GERMAGE project – Incorporating legume flours into bakery and pastry products

Biscuit Factory: The CTCPA is assisting Mon P’tit Crush in growing its business and refining its recipes

Work is currently underway on a national anti-waste certification program for the food processing industry

Control of Listeria monocytogenes in ready-to-eat foods: toward a major shift in European regulations

Customer testimonials

Biscuit Factory: The CTCPA is assisting Mon P’tit Crush in growing its business and refining its recipes

Industrial and environmental transition

Work is currently underway on a national anti-waste certification program for the food processing industry

Regulations, food safety

Control of Listeria monocytogenes in ready-to-eat foods: toward a major shift in European regulations

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