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The vocation of ACTALIA Innovation is to revitalize and increase reliability of innovation in the food sector. ACTALIA Innovation, committed to an open innovation approach, implements a triple expertise: Research and Development, Marketing, and Design, associating product and process technical expertise, consumer vision and value-in-use.

Through INNOpass, we propose customized tools and services, adapted to your economic and industrial situation, to assist you in designing and developing your innovative products.

  • Competition monitoring
  • Benchmarking
  • Market research
  • Technical and regulatory monitoring
  • Bibliographic reviews
  • Coordination of creative workshops: creation of new concepts, name searches
  • 2D and 3D illustrations
  • Projective groups: Decoding expectations
  • Focus groups: Representations – Motivations and hurdles – Use and attitudes
  • Concept testing: Evaluation of the product mix
  • Identity testing
  • Market performance tests
  • Observation workshops
  • Creation of new applications and value-in-use
  • Illustration of use scenarios
  • Eco-design
  • Concept modelling
  • Sourcing
  • Formulation
  • Product and process development in a pilot plant
  • Validation of shelf life and cost price
  • Investment recommendations
  • Industrial transfer
  • Adaptation of recipes for export
  • Reduction of cost price and material losses
  • Quality control
  • Clean label reformulation
  • Extension of shelf life
  • Product-packaging optimisation
  • Improvement of nutritional profile
  • Identification of your products’ nutritional qualities
  • Optimisation of the manufacturing process
  • Claims and communication
  • Evaluation of your labels
  • Nutrition labelling
  • INCO compliance
  • Creation of graphic standards
  • Packaging overhaul
  • Logo design
  • A 300 m² technological pilote plant comprising:
    • An experimental kitchen
    • Multi-sector pilot equipment (preparation, processing, packaging)
  • Access to specialist platforms (technology or sector) at national level
  • Nutritional and sensory databases
  • Worldwide database of innovative products: XTCscan
  • National panel of 10 000 consumers (children/teenagers/adults): 3 sites in the provinces, 1 site in Paris
  • Software for 2D and 3D design illustrations
  • Video recording of consumer workshops
  • Accredited microbiological and physico-chemical analysis laboratories
  • Sensory evaluation laboratory (hedonic and descriptive approaches)
  • Scientific, technical and regulatory monitoring

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