Customer testimonials
R&D, pre-production, and crowdfunding: CTCPA supports start-up Payzan in developing its new range of plant-based spreads made from legumes.
25
Feb
Published on: February 25, 2026
The CTCPA supported the start-up Payzan in developing its new range of plant-based spreads made from legumes. We look back with Tristan FERTE, co-founder of Payzan.
"The results are very positive. The support provided was both relevant and enriching, and enabled us to learn a great deal. The CTCPA has all the equipment needed to carry out high-quality R&D and initial pre-production runs under excellent conditions."
Tell us about Payzan: structure, vision, values, products, etc.
Payzan is a company that I co-founded three years ago with my older brother and sister-in-law. Our project was born out of a strong desire to promote agricultural production by offering high-quality food products that are rooted in the local area and respect the work of producers.
We began our adventure on our family farm in Picardy, processing our own organic soybeans. The first products we developed were hummus and roasted soybeans, sourced directly from our harvests, before gradually expanding our range.
Payzan subsequently opened up to collaborations with other farmers. Today, we work with around ten producers, which allows us to source around 90% of our ingredients directly from the agricultural sector. This approach guarantees the traceability of raw materials, the quality of products, and fair remuneration for farmers' work.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
We called on CTCPA to help us develop a new range of spreads made from vegetables and legumes. We initially came up with around ten recipes, with the aim of testing and comparing them, and then selecting only those that best met our expectations in terms of taste, appearance, and consistency with our approach.
After an initial phase of work, we selected six recipes, which we then developed further. With the support of the CTCPA, we were able to structure each recipe precisely: defining the list of ingredients and the percentages used, as well as developing detailed technical data sheets incorporating the processing steps, cooking parameters, quantities, target pH levels, and heat treatments essential to guaranteeing the quality and safety of the products. These were validated by stability tests carried out in the CTCPA microbiology laboratory in Avignon throughout the study.
The work was carried out in four to five phases, with gradual adjustments based on the visual appearance, color, and results obtained. We then produced the first marketable pre-production runs for several recipes, followed by a second pre-production phase with a larger volume for an asparagus recipe in order to conduct an initial market test on these new products.
The trials and pre-production runs were conducted at the FoodLab in Beauvais with Marie HEBERT, Technology Project Manager, in collaboration with Carla LUCET, Development Project Manager & National Start-up Manager for the commercial side of the project. They supported us every step of the way.
Why did you choose the CTCPA? How did you hear about the CTCPA?
We learned about CTCPA through our incubator, Euralimentaire, which supported us when we launched Payzan. At that time, we had already conducted initial R&D trials with another technical center, but we wanted to take our product development further.
The CTCPA seemed to us to be a particularly relevant option, notably thanks to the FoodLab facilities, which offered more opportunities to structure our research work and consider more advanced phases, such as marketable pre-production runs.
After a successful initial collaboration in R&D, it seemed natural to continue working with CTCPA on the next phase of the project. The continuity of support and the quality of communication were key factors in our decision, particularly when it came to moving from formulation to pre-production testing under conditions similar to those at our subcontractor's production site.
How did the support go?
The support went very well. Prior to the days at the FoodLab, we organized several meetings with Marie HEBERT and Carla LUCET in order to prepare the work to be done as thoroughly as possible. The goal was to optimize each day of R&D and pre-production in order to be able to produce as efficiently as possible.
We therefore drew up a very precise schedule, anticipating every step: rehydrating certain ingredients, preparing and cutting vegetables, organizing cooking times, etc. For my part, I also recruited students to increase the number of people on site and facilitate production.
On the big day, Marie was there to monitor the trials, respond to needs, and make adjustments where necessary. Everything went very smoothly and efficiently. Her support was both structured and reassuring, which allowed us to move forward with confidence in the development and initial marketing of our new products.
What is your assessment today? How do you see the benefits of this support?
The results are very positive. The support provided was both relevant and enriching, and enabled us to learn a great deal. The CTCPA has all the equipment needed to carry out high-quality R&D and initial pre-production runs under excellent conditions.
However, one of the important points, in my opinion, is to already have the next stage of the project in mind, particularly the service provider or production tool envisaged after the R&D phase. It is essential to be fully aware of the technical constraints of the future partner in order to anticipate any potential transfer issues.
In our case, we were already working with a canning factory, which allowed us to tailor our R&D to the equipment actually available in production. I knew which technologies were relevant to use in the CTCPA laboratory and which were of no interest if they could not be transferred later.
The results are therefore very tangible: controlled recipes, clear processes, and a more structured vision of processing. We have other development projects in mind for the future. I know that I will call on the CTCPA again once the future production service providers have been identified.
You are also a winner of the KissKissBioBio contest. Can you tell us more about that?
In addition to the technical support provided by CTCPA, we also benefited from their partnership with the crowdfunding platform KissKissBankBank (acquired by Ulule in early 2025), where we ran a crowdfunding campaign to launch the new range of products developed with CTCPA.
In this context, we participated in the KissKissBioBio call for projects, co-created by Naturalia and Ulule (formerly KissKissBankBank), aimed at supporting a new generation of high-impact organic entrepreneurs.
Each quarter, several brands are selected, then an annual final allows three winners to be chosen for national listing on a trial basis. We took part in this final, which took the form of a pitch in front of a jury made up of representatives from Naturalia and other institutions. At the end of this stage, Payzan was selected.
Even though it took a little time to set up, about six months later, our products were finally listed in Naturalia stores. This has been the case for several months now, and it is obviously a great recognition for us.
What are your next goals or announcements?
Our next objectives are primarily focused on continuing to develop our product range. For spreads, we are continuing to refine existing recipes without necessarily going through new R&D phases, as we now have a good command of the processes involved.
At the same time, we are considering other types of products, which will require more in-depth development work. These are projects that will be rolled out in the coming years, and for which we will not hesitate to call on the expertise of the CTCPA once again.
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CONTACT PAYZAN:
"The results are very positive. The support provided was both relevant and enriching, and enabled us to learn a great deal. The CTCPA has all the equipment needed to carry out high-quality R&D and initial pre-production runs under excellent conditions."
Tell us about Payzan: structure, vision, values, products, etc.
Payzan is a company that I co-founded three years ago with my older brother and sister-in-law. Our project was born out of a strong desire to promote agricultural production by offering high-quality food products that are rooted in the local area and respect the work of producers.
We began our adventure on our family farm in Picardy, processing our own organic soybeans. The first products we developed were hummus and roasted soybeans, sourced directly from our harvests, before gradually expanding our range.
Payzan subsequently opened up to collaborations with other farmers. Today, we work with around ten producers, which allows us to source around 90% of our ingredients directly from the agricultural sector. This approach guarantees the traceability of raw materials, the quality of products, and fair remuneration for farmers' work.
How did you come to contact the CTCPA? What were your needs? What were your objectives?
We called on CTCPA to help us develop a new range of spreads made from vegetables and legumes. We initially came up with around ten recipes, with the aim of testing and comparing them, and then selecting only those that best met our expectations in terms of taste, appearance, and consistency with our approach.
After an initial phase of work, we selected six recipes, which we then developed further. With the support of the CTCPA, we were able to structure each recipe precisely: defining the list of ingredients and the percentages used, as well as developing detailed technical data sheets incorporating the processing steps, cooking parameters, quantities, target pH levels, and heat treatments essential to guaranteeing the quality and safety of the products. These were validated by stability tests carried out in the CTCPA microbiology laboratory in Avignon throughout the study.
The work was carried out in four to five phases, with gradual adjustments based on the visual appearance, color, and results obtained. We then produced the first marketable pre-production runs for several recipes, followed by a second pre-production phase with a larger volume for an asparagus recipe in order to conduct an initial market test on these new products.
The trials and pre-production runs were conducted at the FoodLab in Beauvais with Marie HEBERT, Technology Project Manager, in collaboration with Carla LUCET, Development Project Manager & National Start-up Manager for the commercial side of the project. They supported us every step of the way.
Why did you choose the CTCPA? How did you hear about the CTCPA?
We learned about CTCPA through our incubator, Euralimentaire, which supported us when we launched Payzan. At that time, we had already conducted initial R&D trials with another technical center, but we wanted to take our product development further.
The CTCPA seemed to us to be a particularly relevant option, notably thanks to the FoodLab facilities, which offered more opportunities to structure our research work and consider more advanced phases, such as marketable pre-production runs.
After a successful initial collaboration in R&D, it seemed natural to continue working with CTCPA on the next phase of the project. The continuity of support and the quality of communication were key factors in our decision, particularly when it came to moving from formulation to pre-production testing under conditions similar to those at our subcontractor's production site.
How did the support go?
The support went very well. Prior to the days at the FoodLab, we organized several meetings with Marie HEBERT and Carla LUCET in order to prepare the work to be done as thoroughly as possible. The goal was to optimize each day of R&D and pre-production in order to be able to produce as efficiently as possible.
We therefore drew up a very precise schedule, anticipating every step: rehydrating certain ingredients, preparing and cutting vegetables, organizing cooking times, etc. For my part, I also recruited students to increase the number of people on site and facilitate production.
On the big day, Marie was there to monitor the trials, respond to needs, and make adjustments where necessary. Everything went very smoothly and efficiently. Her support was both structured and reassuring, which allowed us to move forward with confidence in the development and initial marketing of our new products.
What is your assessment today? How do you see the benefits of this support?
The results are very positive. The support provided was both relevant and enriching, and enabled us to learn a great deal. The CTCPA has all the equipment needed to carry out high-quality R&D and initial pre-production runs under excellent conditions.
However, one of the important points, in my opinion, is to already have the next stage of the project in mind, particularly the service provider or production tool envisaged after the R&D phase. It is essential to be fully aware of the technical constraints of the future partner in order to anticipate any potential transfer issues.
In our case, we were already working with a canning factory, which allowed us to tailor our R&D to the equipment actually available in production. I knew which technologies were relevant to use in the CTCPA laboratory and which were of no interest if they could not be transferred later.
The results are therefore very tangible: controlled recipes, clear processes, and a more structured vision of processing. We have other development projects in mind for the future. I know that I will call on the CTCPA again once the future production service providers have been identified.
You are also a winner of the KissKissBioBio contest. Can you tell us more about that?
In addition to the technical support provided by CTCPA, we also benefited from their partnership with the crowdfunding platform KissKissBankBank (acquired by Ulule in early 2025), where we ran a crowdfunding campaign to launch the new range of products developed with CTCPA.
In this context, we participated in the KissKissBioBio call for projects, co-created by Naturalia and Ulule (formerly KissKissBankBank), aimed at supporting a new generation of high-impact organic entrepreneurs.
Each quarter, several brands are selected, then an annual final allows three winners to be chosen for national listing on a trial basis. We took part in this final, which took the form of a pitch in front of a jury made up of representatives from Naturalia and other institutions. At the end of this stage, Payzan was selected.
Even though it took a little time to set up, about six months later, our products were finally listed in Naturalia stores. This has been the case for several months now, and it is obviously a great recognition for us.
What are your next goals or announcements?
Our next objectives are primarily focused on continuing to develop our product range. For spreads, we are continuing to refine existing recipes without necessarily going through new R&D phases, as we now have a good command of the processes involved.
At the same time, we are considering other types of products, which will require more in-depth development work. These are projects that will be rolled out in the coming years, and for which we will not hesitate to call on the expertise of the CTCPA once again.
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