InnoViandes is the national innovative cluster for the meat industry including slaughtering, cutting, processing and distribution of all varieties of meats. Four regions have signed the innovative cluster contract: Auvergne, Brittany, Limousin and Rhone-Alps.
InnoViandes members are committed to three main goals:
- Communicate their needs to the industry concerning research and development, innovation and training
- Help to solve company needs by directing them to capable partners who have the appropriate skills
- Optimize the financing options for projects that result from this cooperation by detailing them and guiding the project leaders to the most appropriate financing solutions
8 Strategic Fields:
- Hygiene and Safe
- Sanitation
- Innovative Products
- Environment, Water, byproducts, Energy
- Production and Quality Issues
- Mechanization-Robotization-Automation Consumer
Image and Acceptability
- Nutritional Quality
- Training
Advantages
- The InnoViandes cluster offers a mix of methods and functionality in a network that has few rivals in the world. The innovative cluster represents 75% of the national research methods within its scope (slaughtering, cutting, processing) and 80% of the transportation methods.
- In 2006 alone, the 458 company members employed approximately 63,453 people, or 50% of the national workforce employed in the meat industry.
Members
Close to 500 members in 2006
Companies: More than 450
• French companies: Aoste, Arrivé, Bigard, Charal, Kermené, LDC
• International companies: Brandt
More than 90% of the companies are small and medium-sized enterprises (SME).
Research and Educational Institutions
- More than 20 center including INRA, CEMAGREF, Universities of Clermont-Ferrand and Limoges, Clermont-Ferrand National School of Engineers and Agricultural Affairs (ENITA), Upper National School of Limoges (ENSIL), High Schools for General Instruction and Agricultural Technology (LEGTA) in Lempdes, La Roque, Saint-Flour, Rodez and Aurillac.
- 10 other organizations are also cluster partners including the following technical institutions: ADIV, ADRIA, Technical Institution of Aviculture, Institute of Porcine Studies (IFIP) and Institute for Livestock Farming.
Ongoing R&D Project Partnerships (refer to appendix)
- More than 50 projects have been created between 2005 and mid-2008 for a total budget of more than 30 million euros.
- More than one million euros were granted by Single Interministerial Fund (Fonds Unique Interministériel or FUI)) between 2005 and 2008.
More than 4 million euros have been allocated by the National Research Agency (Agence Nationale de la Recherche or ANR).
International Cooperation
Current:
• Participation in the EU's Seventh Framework Programme for Research and Technological Development (PCRD)
• Installation of a European network of technical centers for the meat and meat products sector.
Future:
• Organization of a biennial gathering for the meat industry beginning in November 2009
Appendix: Selected Certified R&D Projects
|
Project Name and Subject |
Led by |
|
Hygiene and Sanitation |
|
|
ACIDO RESISTANCE Analysis of the ecological superiority of acido-resistance of Escherichia coli producers of shiga-toxins (STEC) from the pitchfork to the dinner fork |
|
|
BIOFILM Installation of sanitation methods and molecules for agri-business work places: consequences of the adhesion and survival of Listeria in biofilms |
National Institute for Agricultural Research (INRA) |
|
CHORIZO Microbial ecology of the French chorizo: incidence of ingredients and technological parameters for product safety and health |
ADIV and National Institute for Agricultural Research (INRA) |
|
BIOPROTECT IV Bio-protection cultures for the meat industry. Technological tool for the creation and industrial protection of ecological combinations of strains of Lactobacillus sakei bio-protectors of meat products |
National Institute for Agricultural Research (INRA) |
|
Product Innovation |
|
|
COOKING Model and optimize meat cooking techniques and technologies to develop new products and materials |
National Institute for Agricultural Research (INRA) |
|
Environment, Water, Byproducts, Energy |
|
|
WATER Condition of the water sources used and required by the meat industry (slaughtering, cutting, processing etc.) |
|
|
VALOPRA Evaluation of animal co-products as useful ingredients including protein extraction and purification methods |
|
|
PERFEN Analysis of the energy performance of industrial unit operations in the pork, beef and sheep industries |
ADIV and Tecaliman |
|
Quality and Production Factors |
|
|
QUALVIGEN Seek and investigate the genes involved in the quality of cattle meat |
UNCEIA |
|
UVCI Colour Investigate the impact of the technological parameters on the stability of the colour of the UVCI |
ADIV |
|
DIAGNOTEND Detection of the quantity of the DNAJA1 protein in cattle muscles which produce tender meat |
National Institute for Agricultural Research (INRA) |
|
Image of Meat Products and Technologies |
|
|
MEDIALOG In-depth analysis of feedback from sensitized consumers including their interaction with the industry operators and institutions. |
ADIV |
|
Mechanization-Robotization-Automation |
|
|
GEFIC Creation of a group of French equipment manufacturers to encourage cooperation between its members for the purpose of encouraging innovation and export |
Meat Industry Equipment Manufacturers and Suppliers Group (GEFIC) |
|
ARMS To develop innovative solutions to help operators improve muscle-separation and de-boning operations |
Federation of TIMS Research (Information Technologies for Mobility and Security) |
|
DRIMB To develop a robot, at the operational prototype stage, on industrial sites, that is capable of cutting cattle muscles in an optimal manner to improve processing |
ALCI |
|
Nutritional Quality |
|
|
NUTRITION WORKSHOP Installation of a nutritional analysis workshop for meats and meat products. |
ADIV and National Institute for Agricultural Research (INRA) |
|
PRONUTRIAL To determine and to evaluate how technological processes limit or can improve the nutritional potential of meat |
National Institute for Agricultural Research (INRA) |
|
Training |
|
|
PROFESSIONAL LICENCE Creation and management of development workshops for meat products |
|
|
NETWORK To put together active players for training at a centralized level to design, implement and produce pertinent tools and devices to help companies to prepare their development projects and to improve their economic competitiveness. |
ADIV |
- More information on Innoviandes
Contact
Invest in France Agency Paris
Laurent BERGEOT
Director, Territories Development
Send an e-mail
+33 1 40 74 74 11