Actalia

Managing director

Thierry Petit

Headquarters

310 rue Popielujko
50000 Saint-Lô Cedex
Tél. :  02 33 06 71 71
Fax : 02 33 06 71 81
h.fromentin@actalia.eu

Sectors

Milk and dairy products
All food products

Skills

Dairy products : technology, food safety, dairy cultures, literature monitoring
Standardisation and analytical development (Cecalait)
Food safety : preservation technology, viruses, bactéria and pathogenic parasites, microbiological expertise, hygiene audits, validating the use-by date…

Sensory (quantitative and qualitative approaches consumers, sensory characterization, training, council)
Food innovation : from concept to production
Sensory and marketing studies
Control and quality : physical-chemical analysis, microbiological analysis, hygien and safety

Services

Product analyses (composition, microbiology, virology, sensory).

Technological research (collective and private).

Consulting and technological and safety assistance in companies.

Consulting in marketing and innovation.

Consulting in nutrition.

Consulting in sustainable development.

Consulting in quality management.

Studies for new preservation technologies (feasability, accreditation).

Solving of manufacturing accidents.

Perfecting and control of analytical methods.

Hygienic Design (EHEDG expert, equipment audit, specifications, training).

Preservation and maintenance of the biological material entrusted (bacteria, yeasts, phages, etc.).
Audit and inspection.

Production and dissemination of technical and scientific documentation.

Custom training for company personnel (intra- or inter-company).

Accreditations

Food technology institute (ITAI).
CRT (Technology resource centre) for Villers-Bocage site
R&D services accredited by the ministry of Research, opening up rights to tax credits for companies.(CIR)

Afaq-Afnor expert laboratory (validating alternative methods in microbiology).

Accreditation GIS Sym’Previus (predictive microbiology).%%POPUP_SYMPREVIUS%%

Cofrac (French accreditation committee): tests (programmes 59, 60, 61, 80, 99-1, 133),  cleanibility (1-1026 ; 1-5574 ; 1-5575 ; 1-5576 ; 1-5577).

Interlaboratory tests (programmes CIL1, CIL2).

Inspection: compliant with the NF EN ISO 17020 standard for dairy products.

Cofrac and EHEDG

Dairy products :

ISO certification 9001:2008

- for the conservation and the provision of biological resources.

- for analytical services expertise

- recognition by the DGAL for growth tests of Listeria monocytogenes

- for the technology cluster for its activities of advise and experimentation, technical animation and training

Grading

Expertises

Afaq/Afnor, Anses, ISO, International dairy federation (IDF), International Committee for Animal Recording (Icar).

Equipments

All food products

ACTALIA has a technology platform for salting, drying, smoking, cooking, pasteurization, sterilization, extrusion, vacuum packaging and gas in different sectors (meals , delicatessen products, seafood...), a portable equipment for thermal mapping (VS and VP calculation), as well as an information center and international literature (Ialine +).
This hall has a room dedicated to the validation oh the cleaning and disinfection operations (DVSA and NEP loop) + pilot unit for the validation of the cleanability according to the EHEDG protocol.

ACTALIA has a laboratory in molecular biology, virology, microbiology, parasitology, physical chemistry, rheology, and four sensory evaluation laboratories.
Milk and dairy products

In its various centers in France, ACTALIA has three technology platforms, connected with INRA centers and ENIL, for cheese and dairy experimentations from laboratory to semi-industrial scale.
ACTALIA has five laboratories specialized in microbiology, physical chemistry and rheology, a center of expertise and control of dairy analysis known under the trade name "Cecalait" (platform for production samples).

Means

Laboratory specialized in the selection, characterization and conservation of dairy interest microorganims in dairy microbiology (technological flora, spoilage flora, pathogens, environmental phage P2+ ...)

Technology tools for R&D and pilot production development combined with partnerships with Inra and some Enil's

Technological tools for professionnal and farmer training either by themselves or in collaboration with partners.

Contact

Sensory evaluation co-director
Control & quality manager
Dairy products manager
Sensory evaluation co-director
Food safety manager
Directeur Cecalait

Other sites

Bourg-en-Bresse (01), Le Chaffaut-Saint-Jurson (04), Villers-Bocage (14), Surgères (17), Mamirolle (25), Rennes (35), Poligny (39), La Roche-sur-Foron (74), Paris (75), Maisons-Alfort (94)

Numbers of employees

170

Joint technological unit

Joint technological network

European projects

Scientific partnerships

With French teams
Anses, Actia Centers, engineering schools, ENV, research organizations (CNRS, Inra, Inserm…), Gis Sym'Previus, Institut de l’élevage, Énil  network, universities.
With European teams
ALP (Switzerland), CNR Milan (Italy), DPRC Moore park (Ireland), Nizo Food research (The Netherlands), Universities of Louvain and Gand (Belgium), VTT (Finland),  EHEDG laboratory (Spain, Great Britain, Germany, The Netherlands, Denmark)

Project examples

 Setting up a technical support network that can be used by all of the cheese makers in an inter branch.
Qualification of processes with regard to the security and to the healthiness of food (viruses, parasites, bacteria)
Development of quantitative appreciation models for risks (AQR) in partnership with Cniel.

Regular assessment of the analytical quality of the laboratories that analyse milk and dairy products.

Development of methods and tools for the instrumental measurement of the behaviour of cheeses during cooking (filometer, etc).
Molecular tools for the detection and quantification of enteric viruses (HAV, Norovirus) and parasites (Toxoplasma, Giardia, Cryptosporidium).
Thermal inactivation of virus infecting the imported frozen berries.

Identification of the spoilage flora of veal.
Optimized method forgrowth tests on food.
Development of new food products
Qualification of the procedures of cleaning and disinfection for the destruction of phages in dairy farming