Cap Protéines Challenge: a 5th edition inspired by oilseeds!
The presentation of the shortlisted projects for the Cap Protéines Challenge 5 took place on December 12. The jury selected six teams to take part in the final on May 19, 2026 in Paris.
La présentation des projets des équipes présélectionnées pour le Cap Protéines Challenge 5 s’est tenue le 12 décembre dernier. Le jury en a retenu six, lesquelles participeront à la finale du 19 mai 2026 à Paris.
Pour cette nouvelle édition, 17 dossiers ont été déposés à l’issue du webinaire de lancement du 18 septembre 2025 avec des projets, lesquels répondent aux thématiques du concours. 8 d’entre eux ont passé la première étape de sélection pour ne laisser plus que 6 concurrents en lice, dont les idées ont séduit le jury d’experts le 12 décembre 2025. La finale se tiendra le 19 mai 2026 à Paris.
Des pommes noisettes à base de féverole
Fevie’s est une équipe d’ingénieurs de Sup’Biotech, qui développe des pommes noisettes à base de purée de féveroles. L’idée est d’introduire un nouvel accompagnement à base de légumineuses, sous une forme familière au sein des familles. Le but est d’en faciliter l’acceptabilité et l’introduction dans les habitudes de consommation.
Innovante, gourmande, rapide à préparer et riche en protéines (11,7g pour 100g de produit), la recette ne contient ni additifs ni conservateurs afin de proposer une recette simple et saine.
Bientôt une plateforme collaborative d’échanges de recettes durables
Cap Veggie est le premier organisme de formation professionnelle en cuisine végétarienne et à base de légumineuses pour la restauration collective et commerciale en grand volume. Aujourd’hui, Cap Veggie dispense des formations, participe à des missions de conseils et de la création de recettes.
Depuis quatre ans, Cap Veggie accompagne plus de mille chefs et équipes de cuisine, une vingtaine d’acteurs de l’agroalimentaire, et régale plus de 2 millions de convives avec ses recettes.
Au 2e semestre 2026, les porteurs du projet lanceront Mijote, la première plateforme web collaborative d’échanges de recettes durables pour les professionnels de la restauration collective.
Du sans gluten à base de protéagineux et oléagineux
Quatre entrepreneuses développent, produisent et commercialisent Floorish. Il s’agit de mixes de farine sans gluten à base de coproduits agroalimentaires revalorisés, issus de filières françaises. Les mixes sont à haute valeur nutritionnelle et enrichis grâce – entre autres – à l’utilisation de protéagineux et d’oléagineux. L’objectif est de réinventer le sans gluten en le rendant plus sain, plus gourmand et plus durable, sans compromis ni sur la texture ni sur le goût.
Les mixes pour pâtisseries et pains sont prêts à l’emploi et peuvent remplacer directement la farine de blé dans les recettes traditionnelles, sans ajustement de formulation.
Un jeu de plateau où l’on cultive des oléoprotéagineux
Cinq étudiants de l’école d’ingénieurs de Purpan propose Proté-Win, un jeu de plateau éducatif où chaque joueur incarne un agriculteur chargé de développer son exploitation en cultivant des oléoprotéagineux. Au fil des saisons, les joueurs doivent faire face aux aléas climatiques, aux maladies, aux fluctuations de marché et aux choix stratégiques de leurs voisins.
Entre négociations, alliances, bluffs et décisions économiques, chacun cherche à optimiser ses cultures, valoriser ses productions et progresser en compétences. Ludique et stratégique, le jeu permet de découvrir de manière simple et immersive les réalités de l’agriculture, la diversité des débouchés et le rôle essentiel des protéines végétales dans la filière.
Du pois chiche dans des plats préparés équilibrés
235 Eat vise à réinventer le prêt-à-cuisiner sec avec des préparations cœur de repas équilibrées, gourmandes et saines Les plus : un peu d’eau et hop, 5 minutes au micro-ondes !
Ce projet est porté par une jeune entrepreneuse passionnée d’innovation et avec l’ambition de lutter contre la malbouffe et le « sautage de repas » ; elle travaille dans des startups de l’agrifoodtech depuis huit ans.
La première gamme de ses prêt-à-cuisiner propose des préparations pour moelleux-repas salés ou sucrés, destinées aux jeunes actifs urbains et dont l’ingrédient clef est la farine de pois chiche. Le lancement est prévu en e-commerce à la fin du premier trimestre 2026.
Des "céréales" croquantes à base de pois chiche
BeanBuddiez est porté par un jeune doctorant à AgroParisTech. Il propose des "céréales" croquantes pour petit-déjeuner ou snack sain fabriquées à partir de pois chiches entiers, 100 % végétales, naturellement riches en protéines, en fibres, sans allergènes et avec une liste d’ingrédients courte. Deux déclinaisons de goûts sont imaginées : un Chico Pop enrobé de miel caramélisé et un Chico Pop à la cannelle.
Consult the latest issue of Arvalis & Terres Inovia infos
All four editions of the January 2026 issue of Arvalis & Terres Inovia infos are available online.
Les quatre éditions du numéro d'Arvalis & Terres Inovia infos de janvier 2026 sont disponibles et consultables en ligne.
Tournesol et oléoprotéagineux
- Tournesol : les variétés évaluées par Terres Inovia en 2025
- Implantation du tournesol : viser une levée avant le 1er mai
- Tournesol sauvage : faire front commun pour en venir à bout !
- Légumineuses de printemps : surveiller les thrips, sitones et pucerons dès la levée
- Pois et féveroles : les solutions disponibles pour protéger
Bonne lecture !
Les quatre éditions consultables en ligne
Building a localized supply chain
Terres Inovia can help you build a new, regionalized industry.
- From strategy to field deployment
- Study of the production potential and economic performance of oilseeds in different production contexts in France.
Notre offre
- Appui stratégique : éclairer les pouvoirs publics et les opérateurs privés sur la faisabilité technico-économique d’une filière oléoprotéagineuse territorialisée grâce à un accompagnement global sur l’ensemble de la chaine de valeur
- Appui sur le terrain : de l’état des lieux jusqu’à l’accompagnement des producteur
- Assemblage de compétences : Mobilisation des meilleurs experts à toutes les phases du projet pour éclairer les décisions
Les grandes étapes
- Etat des lieux
- Expérimentation terrain
- Synthèses et simulations
- Accompagnement au démarrage
These services may be of interest to you
Oilseed impurities
Method used: in-house methodOilseed impurities ISO
Method used: NF EN ISO 658Water content ISO oilseeds
Method used: NF EN ISO 665ISO oilseed cake water content
Method used: ISO 771Would you like a quote?
Would you like to know more about this service or receive a quote? Send us your request!
Fatty acids ISO s/seeds
Method used: NF EN ISO 17059 - NF EN ISO 12966-4
These services may be of interest to you
Building a localized supply chain
Terres Inovia can help you build a new, regionalized industry.From strategy to field…Oilseed impurities
Method used: in-house methodOilseed impurities ISO
Method used: NF EN ISO 658Water content ISO oilseeds
Method used: NF EN ISO 665Would you like a quote?
Would you like to know more about this service or receive a quote? Send us your request!
Agronomic control of chickpea and lentil cultivation in the southwest of France
Our other training courses
Master the cultivation of lentils, an interesting diversification crop for your rotations!
Sur devis
Optimization of crushing and mechanical extraction of oil-protein seeds
Sur devis
Integrating lentils and chickpeas into your crop rotations: a strategic agronomic choice
Lentils and chickpeas are economical, high-performance crops that improve soil fertility, break pest and disease cycles and offer secure outlets. Adapted to the pedoclimatic context of the South-West of France, the training course offers theoretical contributions and visits to master technical itineraries and integrate these legumes in a sustainable way.
Program:
1 Introduction to legumes:
- Definition of legumes and how they work,
- Role of legumes in soil fertilization and crop rotation.
2 - Lentil management in the South-West of France
- Agronomic characteristics: spring species, low-input crop
- Typologies (blond, coral, green) and value-adding opportunities
- Adapting the technical itinerary to regional constraints: soil types, water availability, temperatures, etc.
- Planting, varietal selection, cultural management, fertilization, protection
- Harvesting: optimal conditions, equipment settings
3. chickpea management in south-west France
- Agronomic, environmental and economic benefits
- Regionalized technical itinerary: choice of sowing dates, densities, management in dry conditions, harvesting, storage and contracting.
- Management of pests and diseases specific to the region
4 Focus on organic farming
At the end of the course, participants will be able to :
- Explain the agronomic functioning of lentil and chickpea crops
- Identify their agronomic, economic and environmental benefits
- Choose species and varieties suited to the soil and climate conditions of the South West of France
- Implement rational crop management: planting, fertilization, weed and pest management
- Diagnose the main crop accidents
- Apply good harvesting and post-harvest practices
- Integrate the specificities of organic farming into the local context
Face-to-face format:
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In-class technical input: presentations, case studies, interactive discussions
-
Practical application in the field: plot visits, crop observation, etc.
Active methods: Illustrated presentations, debates, questions and answers, feedback
Evaluation: Quizzes, questions and answers, application exercises, individual satisfaction survey, self-assessment
Theoretical support: Lectures, visual presentations, written material given to participants.
Field visits: Analysis of lentil and chickpea crops in real-life conditions, identification of key technical points.
Practical exchanges: Feedback from field experience and group discussions with the trainer.
Advisors/Technicians from development, economic and agri-supply organizations. Teachers. Farmers Quiz, Q&A, application exercise, individual satisfaction survey, self-positioningIf you have any requests for adaptations to help you succeed in your course, please contact the disability referent:
Christel CARO
Tel: 01 30 79 95 09
Mail: c.caro@terresinovia.fr
Aucun 480€ TTC 5 15 https://public.dendreo.com/4rsx27tf4npws6tp4zAwc/media/lbtwyvkbn8bvqvbt4nyx2slplj6xg7zlk8vvm56Aknkx47tzmzcdm9shmA7f1ndcl2zt1pj5hjz2yvd3388238ldn8zwszktg8ctq9jrgbfAcpj8 1 Jour Quentin LAMBERT 94 Inter-company and intra-companyFungal strain on culture medium
Supply of mycelial growth on culture medium for the fungal species described below.
Price: from 107€ excl. tax per strain
Alternaria brassicae, Alternaria brassicicola, Alternaria tenuissima, Aphanomyces euteiches, Aphanomyces cochlioides, Ascochyta pisi, Ascochyta fabae, Ascochyta rabiei, Botrytis cinerea, Botrytis fabae, Cladosporium sp, Cylindrosporium concentricum, Colletotrichum lini, Colletotrichum lupini, Epicoccum sp., Fusarium oxysporum, Fusarium solani, Leptosphaeria maculans, Leptosphaeria biglobosa, Leptosphaeria lindquistii, Macrophomina phaseolina, Penicillium sp., Phomopsis helianthi, Phoma medicaginis, Phomopsis phaseolorum, Rhizoctonia sp., Pythium sp., Pseudomonas syringae pv. pisi, Rhizopus sp., Sclerotinia sclerotiorum, Sclerotinia trifoliorum, Septoria linicola, Septoria glycines, Stemphyllium sp., Trichoderma sp., Verticillium dahliae, Verticillium longisporum.
These services may be of interest to you
Building a localized supply chain
Terres Inovia can help you build a new, regionalized industry.From strategy to field…Oilseed impurities
Method used: in-house methodOilseed impurities ISO
Method used: NF EN ISO 658Water content ISO oilseeds
Method used: NF EN ISO 665Would you like a quote?
Would you like to know more about this service or receive a quote? Send us your request!
Pathological diagnosis on plant material
Diagnosis by macroscopic and microscopic observation, supplemented if necessary by molecular analysis and/or isolation of the pathogenic micro-organism on culture medium. The results are transmitted in the form of a report.
Price: from €268 excluding VAT
These services may be of interest to you
Building a localized supply chain
Terres Inovia can help you build a new, regionalized industry.From strategy to field…Oilseed impurities
Method used: in-house methodOilseed impurities ISO
Method used: NF EN ISO 658Water content ISO oilseeds
Method used: NF EN ISO 665Would you like a quote?
Would you like to know more about this service or receive a quote? Send us your request!
Insect pests: characterizing sensitivity to pyrethroids
Determination of susceptibility to lambda-cyhalothrin of populations of flea beetles, flea beetles, meligethes, different species of rapeseed weevils, and different species of bruchid beetles (faba bean, pea or lentil).
Price: From €305 excl. tax per range
For each population (1 population = 1 sampling site on a given date), insects are exposed to the insecticide to determine their sensitivity to different reference doses. A percentage mortality rate is determined for each dose tested, and an LD50 calculation is performed if results allow. The results are transmitted in the form of a report.
These services may be of interest to you
Building a localized supply chain
Terres Inovia can help you build a new, regionalized industry.From strategy to field…Oilseed impurities
Method used: in-house methodOilseed impurities ISO
Method used: NF EN ISO 658Water content ISO oilseeds
Method used: NF EN ISO 665Would you like a quote?
Would you like to know more about this service or receive a quote? Send us your request!
Price: From €305 excl. tax per range
Optimization of crushing and mechanical extraction of oil-protein seeds
Our other training courses
Peas, lupins and faba beans: diagnosing climatic accidents
Sur devis
Mastering the cultivation of faba beans (winter & spring)
Sur devis
The spade test for successful crop establishment
Sur devis
Rapeseed and agronomy: new strategies to meet new agri-environmental requirements
Sur devis
Training catalog
Discover all the field crop training courses offered by Arvalis and Terres Inovia.
Deepen your understanding of crushing processes and the mechanical extraction of oil-protein seeds.
This course will enable you to analyze in detail the impact of process parameters on the chemical composition of oils (fatty acids, phospholipids, undesirables) and on the nutritional quality of oilcakes (digestibility, anti-nutritional factors). It incorporates the latest advances in mechanical extraction and proposes an applied approach to optimize de-oiling performance and meet the technical requirements of industrial sectors.
Program:
Day 1: Fundamentals and practices of mechanical oilseed extraction
- Oil chemistry: fatty acids, triglycerides, phospholipids, sterols and phytosterols, waxes. Properties, risks of deterioration
- General information on seeds & hulling with a focus on sunflower: hulling, variability of oil quality linked to growing conditions and varieties.
- Extraction mechanics: compression, filtration, viscosity, press geometry
- Workshop visit: press study, analysis tools, case studies
- Feedback & case studies
Day 2: Heat treatment, product quality and industrial optimization
- Mechanics of baking
- Importance of baking
- Heat treatments & Oil and cake quality
- Feedback & case studies
- Process optimization tools
At the end of the course, participants will be able to :
- Identify the main chemical and nutritional characteristics of oils derived from oilseeds
- Analyze the effects of crushing processes on oil and cake quality
- Explain the operation of mechanical extraction processes and their critical parameters
- Assess the suitability of processed products for end-users (animal nutrition, industry)
- Use numerical tools to simulate, predict and optimize production performance
Theoretical and technical input: detailed presentations of the fundamentals (oil chemistry, extraction mechanisms, critical parameters), illustrated by diagrams and scientific data.
Case studies and feedback: analysis of real industrial situations, sharing of best practices and discussion of solutions.
Hands-on workshop visit: observe equipment (presses, analysis tools), demonstrate processes, manipulate parameters and analyze results in real time.
Interactive exchanges: question-and-answer sessions, quizzes to validate acquired knowledge, debates between participants and trainer.
Presentation aids given to participants: paper or digital documents: presentations, diagrams, key data, bibliography.
Digital optimization tools : use of software (Excel, solver) to simulate and optimize processes.
Case studies: role-playing on industrial problems, collective analysis of solutions.
Workshop visit: possibility of a half-day workshop visit to see the effects of controllable parameters on de-oiling performance.
Technical managers, crushing plant operators or managers, agro-industrial processing professionals, R&D engineers, process technicians. End-of-session quiz, Q&A, individual satisfaction survey, self-positioningIf you have any requests for adaptations to help you succeed in your course, please contact the disability referent:
Christel CARO
Tel: 01 30 79 95 09
Mail: c.caro@terresinovia.fr
Aucun 960€ TTC 5 15 https://public.dendreo.com/4rsx27tf4npws6tp4zAwc/media/nfmw5s6jnrqvs7jpmjhhk8bpgy7v19cnlj6h3sl2pft2wssf4rdvsrs5j8mwyAlr4rngwpj5hj52qztgg88g5At3k8sAAmsd3nsd3sdg4vyw4pj8 2 Jours Patrick CARRE 48 Inter-company and intra-companyMaster the cultivation of lentils, an interesting diversification crop for your rotations!
Our other training courses
Agronomic control of chickpea and lentil cultivation in the southwest of France
Sur devis
Optimization of crushing and mechanical extraction of oil-protein seeds
Sur devis
A spring crop with many advantages, lentils lengthen rotations, break the cycle of pests and diseases, and require no nitrogen, making them particularly well-suited to the current context. Although lentils are often compared with faba beans and protein peas, they have their own specific technical itinerary, which needs to be mastered to guarantee satisfactory yields. This training course will help you to grow it successfully, whether organically or conventionally, by making the right technical choices.
Program:
- International and national context
- Lentil physiology and phenology: fundamental principles and key aspects
- Cultural management and associated decision-making rules (planting, varietal choice, crop associations, weed management)
- Harvesting techniques adapted to lentils
- Identification and management of the main damage observed on the crop
- Specific features of lentil production in organic farming
- Plot visits and practical crop analysis
At the end of the course, participants will be able to :
- Understand the international and national production context, as well as the major challenges facing the industry.
- Identify the strengths and weaknesses of the species
- Design and implement appropriate crop management: previous crops, planting, choice of inputs, etc.
- Implement and/or recommend key cultivation techniques for successful lentil cultivation in organic and conventional farming.
- Diagnose the main accidents observed in cultivation
- Define good harvesting practices
Hybrid format:
-
Theory in the classroom: Technical inputs on crop management, discussions and debates.
-
Field practice: Plot visits, observation of development stages, crop analysis in real-life conditions.
Active methods: Presentations, case studies, questions and answers, sharing of experiences between participants and trainer.
Evaluation: Quizzes, oral exchanges, individual satisfaction surveys, self-assessment.
Theoretical support: Lectures, visual presentations, written material given to participants.
Field observation: Plot visits and observation under real conditions to link theory and practice.
Practical exchanges: Feedback from experience, discussions on concrete cases encountered in the field.
Technical tools: Presentation of useful references and documents for monitoring technical developments in cultivation.
Development technicians, agri-supply and distribution professionals, teachers, farmers. Quizzes, oral exchanges, individual satisfaction surveys, self-assessment.If you have any requests for adaptations to help you succeed in your course, please contact the Disability Advisor:
Christel CARO
Tel: 01 30 79 95 09
Mail: c.caro@terresinovia.fr
Aucun 480€ TTC 5 15 https://public.dendreo.com/4rsx27tf4npws6tp4zAwc/media/3flx34cwjj6wkszppjzA7rsy4zgh4ssxkbhhkzrxkn2w2rkmkbsvm5kwmn1w7k5nnn6vcpj5hjsv45tpj25A4q5qn7xv25tplj5x4Alwkqyvcpj8 1 Jour Zoé LE BIHAN 45 Inter-company and intra-company