Cap Protein Challenge final: congratulations to Mrs Beans and her protein cooking aids!
Cap Protein Challenge final: congratulations to Mrs Beans and her protein cooking aids!
On Wednesday 10 May, the final of the second edition of the Cap Protéines Challenge was held on the premises of the SupBiotech school in Villejuif (Val-de-Marne). 6 teams pitched their respective projects, one of which stood out: Ms Beans. Her two assessors attracted the interest of Terres Inovia, the Alléloprot team, and Terres Univia, the Graine de Choc team. A look back at this day rich in proteins.
Amphithéâtre de SupBiotech, Villejuif (94).
The final of the 2nd edition of the Cap Protéines Challenge took place on Wednesday 10 May at the SupBiotech school in Villejuif (Val-de-Marne). Six teams pitched their projects in an attempt to win cheques ranging from €1,000 to €3,000, as well as professional support. Frédéric Fine, Director of Development at Terres Inovia and head of the Cap Protéines project "Sharing information from producer to consumer", introduced the day, which was rich in protein!
As a preamble, the floor was given to Emma Anquez, winner of the first edition of the Cap Protéines Challenge with the project Les Frimeuses, a range of three aperitif spreads made from fermented legumes.
1- The first pitch was that of Mon pot(e), presented by Antoine Ta from SupBiotech, for the project of alternative instant noodles based on chickpeas.
2- The second team to speak was Payzan. The participants showed some organic soy-based appetizers. A nice range already exists!
3- The 3rd contestants were Deshyderata whose offer consists of crackers made from sprouted and dehydrated legumes. A small tasting session with canapés and petals.
4- The team of Clémence Rivoire and Damien Orcière presented the 4th project in the running, called Alléloprot. Their idea: an innovative association of chickpea and buckwheat in organic farming in the Hautes-Alpes!
5- The 5th project of the day was that of Graine de Choc, which has developed a process (patented) to extract proteins of interest from faba beans. Tasting of meringues made with proteins from this legume!
6- Finally, Mme Beans was the 6th and last team of the day. She developed a range of two cooking aids based on pulses to be introduced in recipes for collective catering.
Mme Beans takes the gold!
Charlotte Blin and Lucie Lajoux, two engineers specialised in food processing, founded Mme Beans. They won the Cap Protéines Challenge 2023 with their range of legume-based cooking aids: Bas'atout and Legg'eau. They leave with a €3000 prize and professional support.
Bas'atout is a low-processed, long-lasting, high-nutritional, economical dried vegetable base made from 100% French dried vegetables. It can be easily integrated into a wide variety of sweet and savoury recipes.
With a view to not wasting anything and to limit waste, the cooking water from the pulses is recovered via Legg'eau. It has the functional properties of egg and can be used to make mousses and emulsions for vegan and allergen-free recipes.
These two culinary aids have been designed to meet the needs of mass catering, which is subject to multiple technical constraints (balanced, economical menus, little time, vegetarian dishes) and must also deal with public policy incentives (EGalim 1 law, PNA 3, PNNS...).
Targeting collective catering and, more broadly, the RHF (Restauration Hors Foyer) makes it possible to claim significant volumes and therefore to contract with legume producers and cooperatives.
Initially, we are concentrating our customer portfolio in the west of France to remain local.
Two special awards
Two other teams won the support of Terres Inovia and Terres Univia.
Alléloprot won the special prize from Terres Inovia: support of 3 engineer days for this upstream and innovative project. "This team was mentored by a Terres Inovia development engineer, Quentin Lambert. The objective of this award is to continue the bilateral work that was initiated between Clémence Rivoire (AgriBio04) and Damien Orcière (polycultivator-breeder of the GAEC St-Roch in the Hautes-Alpes) on the one hand and the technical institute on the other. Trials of association between chickpea and buckwheat will be continued on Mr Orcières' farm near Gap," explains Frédéric Fine.
As for Graines de Choc, it is leaving with the special Terres Univia prize: support to the tune of €1,500. "We were keen to reward the global initiative of Béatrice Maire, who has put all her energy into revitalising the bean sector locally in the north of France and nationally. Her techniques for producing chocolate and hazelnut spreads have been patented. From now on, she will be able to continue the adventure with the industrialists who have bought her recipes from her," explains Frédéric Fine.
More information on the Terres Univia website.
Contact : Maria Malkoun, m.malkoun@terresinovia.fr
