Ideathon 2: bright ideas around legumes
Ideathon 2: bright ideas around legumes
On Thursday 1 December, Terres Inovia and its partners organised the 2nd edition of the Idéathon - Feeding Creativity as part of Cap Protéines. Two winning teams attracted the interest of a panel of experts: Graines gourmandes and Shiva.
On Thursday 1 December, Terres Inovia and its partners organised the 2nd edition of the Idéathon - Feeding Creativity as part of Cap Protéines. Two winning teams attracted the interest of a panel of experts: Graines gourmandes and Shiva. A look back at this day of sharing, which gave rise to projects!
The Village by CA Paris welcomed the 22 students, employees and researchers of this 2nd edition of the Idéathon - Nourrir la créativité. The participants were divided into 4 teams to brainstorm on the theme "For a sustainable and innovative production and food in our territories".
A jury of experts evaluated the ideas presented: Gilles Robillard (President of Terres Inovia, Laurent Rosso (Director General of Terres Inovia and Terres Univia), Khadi Tal-Desprez (Head of the Africa division at the Fondation Avril), Baptiste Faineant (Project manager for innovation funds and sustainable sectors at Sofiprotéol), Sana Chouayakh (Carrier of the Pousse Plus project, winner of Ideathon 1) and Sergio Cocco (Mayor of Village by CA Nord de France). Two teams came out on top.
Gourmet seeds, innovative ingredients for manufacturers
The Graines gourmandes team was made up of four SupBiotech students and a research professor. They want to develop intermediate food products (ingredients) to be included in recipes and intended for industrialists.
The aim is to reduce long lists of ingredients (e.g. in desserts or appetizers) and to have an interesting and complementary nutritional contribution, thus replacing additives with more natural products. It is a culinary aid in the form of a paste, with texturising properties and flavour enhancers.
To do this, the team proposes to revalue oilseed cakes (co-products recovered after crushing and pressing seeds such as rapeseed or sunflower) through fermentation.
Oilcake is rich in protein and fibre. Fermentation is a touch of innovation that allows to :
- erase the vegetable taste;
- provide vitamin B12;
- produce antibacterial molecules to preserve the finished product.
Shiva treats you to its good legumes
This team, made up of four students and a Terres Inovia project manager, has come up with a convivial area that would combine a restaurant, a bar, events and a local grocery shop. The idea is to discover legumes through tasty, local dishes.
No more pasty and unattractive legume-based dishes. Shiva is the solution to introduce vegetable proteins to our plates and to make as many people as possible aware of the foods of tomorrow.
Shiva offers appetizers but also dishes to eat in or take away. On the spot you will have the opportunity to share a good moment around a good dish based on plant proteins, but also to participate in events and activities in collaboration with the producers and all the actors.
"I took part in the Ideathon to test the method and meet participants with different profiles to reflect on a common theme. The result is interesting and can be effective! Great encounters and a project were born from this day", summarises Caroline Cochet from Terres Inovia.
Contact : Maria Malkoun, m.malkoun@terresinovia.fr
