Coordination

Critt agroalimentaire Sud
Critt agroalimentaire Sud

Partners

ITAI (FOOD TECHNOLOGY INSTITUTES)
Adrianor
CTCPA
IFV
Itab
INTERFACE PARTNERS
Critt agroalimentaire Sud
TECHNICAL PARTNERS
Agir
EDUCATION AND RESEARCH
Argumans (université du Mans)
Lemna (IMT Atlantique, Oniris, université de Nantes)
Lycée agricole de Bourg-lès-Valence (Le Valentin)
UMR SayFood (AgroParisTech, Inrae, université Paris-Saclay)
UMR SQPOV (Inrae, université d'Avignon)
PROFESSIONAL ORGANISATIONS
Cluster Bio Auvergne-Rhône-Alpes
Synabio

Objectives

The market for organic products in France is changing: following a decline due to inflation, the industry started to recover in 2024 thanks to specialist retailers and direct sales. But prices remain a major barrier, despite French and European public policy support. The success of the organic sector will depend on actors’ capacity to clearly differentiate their products from conventional products and competing brands and labels, as well as increasing transparency and rethinking how value is distributed across the value chain.

In this context, the purpose of RMT Actia Transfobio is to help organic food processors faced with the necessity to adapt their processed products to new consumer expectations, as well as to provide robust solutions for companies to adapt to regional challenges, and issues related to climate change and environmental impact.

This RMT began its work in 2026 and is set to run for five years.

Actions

Workstream 1: The characterisation and improvement of current processed organic products to design the organic and sustainable products of the future: Better characterisation of processed organic products available on the market, identification of their specificities compared to conventional products, characterisation of consumer expectations. Exploration of avenues for technical and/or regulatory improvements.

Workstream 2: Help for organic processing companies to adapt to the challenges of climate, economic, and technological change: Strengthening their capacity to anticipate and adapt to this change while preserving the fundamental values of organic products. Examples: adaptation of processing facilities, support for the collective catering market, resilience in the face of environmental risks, integration of CSR considerations to leverage innovation and differentiation.

Workstream 3: Adding value to organic food processing through technical and regulatory expertise: Producing results that are in the public interest and are transferable to a wide audience, and providing technical and regulatory support for industry professionals.
Updating the Transfobio website and improving available tools.