Expertise - Food

Food Department

The Food Department has the expertise and facilities to serve as a trusted, local technical partner for companies in the food processing industry.

Thanks to our expertise and state-of-the-art analytical equipment, we help companies accurately characterize their products through reliable and comprehensive analyses.

We also provide close and tailored support to agri-food companies looking to implement innovative processes. By conducting laboratory-scale feasibility trials, we help validate processes before their industrial deployment.

In addition, our food prototyping capabilities enable the rational development and optimization of product formulation. Improving nutritional value and extending the shelf life of finished products are key priorities, addressed through sustainable technological solutions tailored to industrial needs.

Finally, Celabor regularly invites companies to participate in regional or international research programs covering a wide range of topics, while providing access to an extensive network of scientific and industrial partners.

Learn more

Food.

Caroline LONDON

Department Manager - Agri-food

Contact

Drawing on our expertise and equipment, we support companies in developing and improving their products and processes by delivering targeted, more sustainable solutions.

We are committed to continuously developing our expertise in tomorrow's technologies in order to guide you towards the most suitable solutions for your needs.

The Food Department has developed a strong expertise in the field of food chemistry. Thanks to our state-of-the-art analytical facilities, we offer a wide range of advanced quantification methods to support product development, quality control and regulatory requirements.

Celabor is an ISO 17025 accredited laboratory and holds certain accreditations for food contaminant analyses.

R&D Activities

The Food Department of Celabor supports companies in the development of innovative, healthier and more sustainable food products, aligned with societal, industrial, and regulatory expectations.

Our R&D activities cover the entire value chain, from the exploration of new ingredients to the creation of high value-added product concepts. The department is particularly active in the investigation and integration of innovative ingredients such as prebiotics, functional fibers, plant-based and alternative proteins, as well as in the development of differentiated nutritional solutions.

The Food department also carries out reformulation work aimed at replacing or reducing additives, sugar, salt, or fats, while maintaining the sensory quality, safety, and stability of products. Extending shelf life, optimizing processing operations, and preserving nutritional qualities are key areas of our expertise.

Beyond contract research projects, the department is actively involved in collaborative research programs, at both national and international levels, working closely with companies, research centers, and academic institutions. These collaborations enable the development of cutting-edge scientific knowledge, the evaluation of innovative technological approaches, and the acceleration of knowledge transfer to concrete industrial applications.

Our research areas are: