8N° OCTOBER 2019

NUTRITION & HEALTH

LATEST NEWSFROM BRETAGNE’S

NUTRITION & HEALTH COMMUNITY

BRETAGNEA REGION COMMITTED

TO OUR FUTURE HEALTH

NEWSLETTER BY

ABYSS INGREDIENTSFully focused on innovation and research!

BLEU-BLANC-CŒUR Good for the Earth, animals and people

ELEMENTASourcing and distributing ingredients

GABRYEL CAREA digital solution to make allergic children safe in the community

GUTY CARE A personalised app to help people manage irritable bowel syndrome

HAPPYBIOTE Helping people manage their diet and gut microbiota

LACTALIS NUTRITION SANTÉ Delical : innovating ever more for undernourished patients

NAHIBU The startup that profiles gut flora for better

health and wellbeing

NUTRINOV (Triballat Group)Calling on the best of nature for health nutrition

INSTITUT NUMECAN Nutrition, Metabolisms and Cancer

STLOA laboratory working towards food for the future

FOCUS

Abyss Ingredients seeks to develop and deliver effective natural health solutions for the B-to-B food

supplement market. It targets 3 fields of application: cognition (memory boost, stress management, sleeping disorders), mobility (bone health, joint care, muscle recovery) and skin beauty, drawing on the beneficial properties of marine collagen. Innovation is today the driving force behind the company’s growth strategy.

In 2019, Abyss Ingredients has worked on new preclinical and clinical studies to scientifically prove to its customers the effectiveness of its ingredients. With a focus on R&D, it has now recruited a specialist team for this work. Over the years, the company’s involvement in collaborative projects with universities, CROs and manufacturers has enabled it to strengthen its expertise. This collaboration means highly innovative products can be developed faster.

ABYSS INGREDIENTS

ÉLODIE BOUVRETelodie@abyss-ingredients.com

www.abyss-ingredients.com

Food has a major impact on human health and farming processes play a key role in this.

The non-profit Bleu Blanc Cœur has existed for 20 years, fostering sustainable production practices with a view to improving environmental stewardship and the nutritional qualities of our food.

With endorsement from the French government, Bleu-Blanc-Cœur works towards a more ecological agriculture. The association is committed to a multi-pronged goal: sustainable production processes, improved nutritional qualities in food, animal wellbeing and health, plant diversity and therefore the fight against deforestation. In addition, it strives to ensure French producers receive a fairer income.

In the last 20 years, Bleu-Blanc-Cœur has thus become the driver of sustainable food production with a positive impact on the health of the Earth, animals and people.

NATHALIE KERHOAS contact@bleu-blanc-coeur.com

+33 2 99 97 60 54www.bleu-blanc-coeur.org

02

Abyss Ingredients - fully focused on innovation and research!

ASSOCIATION BLEU-BLANC-CŒURGood for the Earth, animals and people

Elementa’s motto is «original and safe evidence-based health ingredients for food supplements,

health foods and child nutrition.» The company’s strong scientific ethos along with its webmarketing experience drives high sales growth.

The company has recently set up near Vannes in sou-thern Brittany where it will enjoy new sales growth, in particular with its certified organic plant proteins. The acquisition of a 550 m2 building equipped with a warehouse provides for a more secure supply of ingre-dients.

Elementa currently features organic chlorella-B2 sui-table for vegans. Its latest novelties include: micro-encapsulated curcuma and a spirulina extract rich in phycocyanin, a powerful antioxydant.

Elementa is always on the lookout for new suppliers and pioneering ingredients to meet the needs of its customers.

ELEMENTA

PAULINE VLEMINCKXpvleminckx@elementa-ingredients.com

+33 2 30 05 56 03www.elementa-ingredients.fr

03

Developed by immunologist Amandine Clauzon, this solution – Angèle – ensures effective

condition management in community settings for children with specific allergies. Angèle provides alerts, medical assistance and daily monitoring (menus, etc.) by collecting data and drawing on the expertise of the Gabryel Care team.

GABRYEL CAREA comprehensive digital solution to make allergic children safe

in the community

Angèle provides a single digital space for doctors, families and childcare facilities, including their catering staff, to communicate with each other about a child’s condition. "Everyone benefits from our solution: childcare facilities and schools can work with peace of mind, doctors can do better health monitoring, families are reassured, and children can grow up just like the others," explains Amandine Clauzon, CEO of Gabryel Care.

Sourcing and distributing ingredients

Gabryel also provides training for childcare professionals and R&D staff, and marketing for the food industry.

Angèle is currently under development and is due to be released in 2020. Gabryel Care’s ambition is to become the first private centre for allergy expertise.

AMANDINE CLAUZONa.clauzon@gabryel-care.com

+33 7 69 94 69 04www.gabryel-care.com

Cré

dit

Ele

men

ta

Guty is a startup which is developing an app to help people with colopathy to manage their

symptoms and diet. Some 5% of the population are affected by this condition. The app provides daily guidance on dietary changes according to symptom variation, and on food supplements in line with patient profile and specific symptoms.

a set of food supplements proven for their symptom relief during clinical studies. Patients receive personal recipes and healthcare professionals can use the app’s symptom logger to provide optimal care.

The aim is to provide patients with a turnkey solution that guides and tracks them through the care pathway.

The aim is to provide patients with a ready-to-use app to help them manage their diet and track their symptoms as they go through the care pathway. The app uses a diet plan based on FODMAP-free food. It enables patients to identify intolerances and suggests

GUTY CARE

AXEL PILICERaxel@guty.me

+33 6 41 67 15 39www.guty.me

Much has been written about gut microbiota and its many links to health and wellbeing

in scientific journals. And we know diet plays a major role. However, it isn’t always easy to eat well every day, no to find the right information and the motivation to follow through on a diet! That’s where Happybiote comes in.

HAPPYBIOTE

Happybiote offers a coaching programme over a few weeks. Participants are provided with explanations about microbiota, dietary advice, and hundreds of recipes and seasonal menus. This pioneering programme combines teaching, motivation and practical tools for daily life.

The company also organises talks and workshops for businesses. A book is available in French titled "Un intestin heureux avec Happybiote".

04

A personalised app to help people manage irritable bowel syndrome (IBS)

VIRGINIE GERGÈSvirginie@happybiote.fr

+33 6 60 84 60 41www.happybiote.fr

Helping people manage their diet and gut microbiota

With the largest range of oral clinical nutrition products, Delical, never stops innovating for

the adherence of undernourished patients.

After Delical Concentrate and Rice Pudding, comes «Le Brassé» for undernourished patients. Two years in the making, this patented recipe is new on the clinical nutrition market. Enriched with calories and proteins, it has been designed as a daily treat with 4 flavours to choose from: plain sweetened, vanilla, lemon and strawberry. Its packaging is also pioneering with easy-to-hold bottles along with colour-coded tops for clear and easy identification. These innovations are 100% French-made and French-designed. They offer both variety and flavour to foster patient adherence during their treatment for undernourishment.

infolns@lactalis.fr+33 2 99 49 20 00

www.delical.fr

Delical – innovating ever more for undernourished patients

05

Developed by Pierre Cressard, Nahibut is a digital solution for identifying the genetic profile of our

gut flora. It draws on a thorough analysis conducted in partnership with INRA’s MétaGénoPolis unit.

Nahibu profiles our gut flora, analysing all the bacteria and micro-organisms living in our gut. The aim is to discover how our own microbiome is made up and how it functions. Just a straightforward stool sample is required.

From the findings, Nahibu provides personalised advice on improving our wellbeing:

• General Advice shows the main indicators of our microbiome: bacterial repertoire, number of genes, "bacteria of interest".

• MyGut informs us about our nutritional state (variety, intake…), origin of intestinal disorders, state of transit, intolerances…

• MyMind works on the quality of sleep, energy and the mind…

• MyFit works towards improved immune systems and body shape…

NAHIBU

LACTALIS NUTRITION SANTÉet DELICAL

Nahibu, the startup that profiles gut flora for better health and wellbeing

PIERRE CRESSARDpierre@nahibu.com

+33 2 99 79 89 55www.nahibu.com

Nutrinov is a nutrition and health research centre which is part of the Triballat-Noyal group. It creates novel bioactive ingredients from 100% natural raw materials selected for their nutritional properties and

benefits. Nutrinov designs non-denaturing industrial processes and then conducts preclinical and clinical trials for guaranteed proof of concept.

NUTRINOV (Triballat Group)

The company has designed Sulfodyne®, a functional ingredient made with active, free form and stabilised sulforaphane from broccoli seeds. Only Nutrinov has been able to extract, concentrate and develop free form and stabilised active sulforaphane (2 international patents). This ingredient provides an effective and constant concentration for the body.

06

Eating habits have a direct impact on health and can lead to many chronic diseases, including

chronic liver and digestive tract diseases and cancer. The main risk factors are over-eating, drinking too much alcohol, metabolic syndrome linked to obesity and iron overload. In addition, xenobiotics can also lead to serious disorders or represent cofactors in morbidity. Xenobiotics are substances foreign to the body such as pollutants, chemicals and drugs.

INSTITUT NUMECANUniversité de Rennes 1, INSERM, INRANuMeCan – Nutrition,

Metabolisms and Cancer Institute

NuMeCan looks into how eating habits, food, metabolism and the environment have an impact on health and chronic disease in different target organs, such as the liver, the digestive tract and the

Thanks to this constant and active composition, Sulfodyne® is recognised for its antioxydising, anti-inflammatory and protective action at cell level. Two clinical studies have demonstrated this action and preclinical studies have shown its mechanism of action. Sulfodyne® is commercialised by Triballat Ingrédients.

Calling on the best of nature for health nutrition

brain. The aim is to prevent, detect and treat diseases associated with eating and metabolic disorders and to develop the concept of personalised nutrition for patients with hepatic and digestive diseases and cancer.

BRUNO CLÉMENTsupport-admin-numecan@listes.univ-rennes1.fr

+33 2 23 23 38 52numecan.univ-rennes1.fr

DAVID TRUMIERdavid.trumier@triballat.comwww.triballatingredients.fr

«Org

ano

ide

de

foie

» (C

réd

it In

serm

Nu

MeC

an)

STLO is a laboratory specialising in the science and technology of milk and eggs. It provides unique

expertise in their native constituents, structure, functionality, digestibility, nutritional potential and bioactivity. One of its research areas is fermentation by beneficial bacteria.

STLOINRA-AGROCAMPUS OUEST

STLO draws on a multidisciplinary approach to innovate and develop safe, healthy and tasty food. It studies food structuring (processing) and destructuring (digestibility, bioactivity and nutrition). By fermenting dairy and plant products, we can diversity our food and develop probiotic products. New fermented foods can be designed using a microbial culture bank to test the foods’ functionalities and effects in vitro and in vivo.

YVES LE LOIRyves.le-loir@inra.fr

+33 2 23 48 59 04www6.rennes.inra.fr/stlo

Cré

dit

INR

A

A laboratory working towards healthy, safe, tasty

and functional food for the future

The laboratory also develops new methods for producing environmentally responsible probiotics. This research helps to design functional and personalised food for the needs of consumers.

contact@id2sante.fr - www.id2sante.com

Bretagne’s health sector is brought together and led by ID2Santé*, a technological innovation centre that is on hand to support innovators specialising in health. We are with you from the concept to the validated product or service.

At ID2Santé, we bring together technologies, users and markets as a way to encourage innovation. We also liaise across regional, national and international networks.

*We are a not-for-profit organisation serving the healthcare industry.

TO HELP YOU INNOVATE

IN HEALTHCARE

Ourecosysteme

#NUTRITION #HEALTH

. Regional laboratory for human nutrition [expertise in the physiological and clinical areas of fatty acids]

. Nutrition Unit at the Rennes University Hospital

. Research and clinical group for nutrition, metabolism and disease prevention [NAMS]

• Nutrition, Metabolisms and Cancer Institute [NuMeCan]

• EA 4324 research unit in animal and human physiology [ORPHY]

• Laboratory Science and Technology of Milk and Eggs [STLO]

• UMR 1078 Physiology, Environment, and Genetics for the Animal and Livestock Systems [Pegase]

• Laboratory Movement, Sport and Health [M2S]

• French Agency for Food, Environmental and Occupational Health & Safety [ANSES]

• …

3 UNIVERSITIES

• Elite public university-level college for life and environmental sciences and

technologies [Agrocampus Ouest]

• ...

1 TECHNOLOGICAL INNOVATION CENTREdedicated to human health [ID2Santé]

1 TECHNOLOGICAL INNOVATION CENTRE with expertise in functional ingredients

[CBB Capbiotek]

1 ALLIANCE OF AGRIFOOD TECHNICAL CENTRES [ACT Food Bretagne]

1 TREMPLIN CARNOT [AgriFood Transition]

4 COMPETITIVENESS CLUSTERS related to health including a cluster

dedicated to food innovation [Valorial]

7 TECHNOPÔLES

1 BUSINESS INCUBATOR

1 TECHNOLOGY TRANSFER OFFICE [Ouest Valorisation] who supports

innovative projects from Public Research Laboratories

Des

ign

:ww

w.n

elly

and

re.c

om

- P

ub

lica

tio

n O

cto

ber

201

9 - P

ho

tos:

©Sh

utt

erst

ock

- A

bys

s In

gre

die

nts

, Ble

u-B

lan

c-C

œu

r, E

lem

enta

, Gab

ryel

Car

e, G

uty

Car

e, H

app

ybio

te, L

acta

lis

Nu

trit

ion

San

té, N

ahib

u, N

utr

ino

v, ,

Inst

itu

t N

uM

eCan

, STL

O

FRANCE’S LEADING AGRIFOOD REGION

RESEARCH

HIGHER EDUCATION

SUPPORT TO HEALTH INNOVATION

The Region wants to become the European leader region in “bien-manger”

[Eating Well]

EXPERIMENTATION& CLINICAL STUDIES

MORE THAN 230 INNOVATIVE

HEALTH COMPANIES

HEATHCARE

MORE THAN 130HEALTHCARE ESTABLISHMENTS

2 UNIVERSITY HOSPITALS

1 REGIONAL CANCER CENTRE

• …