A fermentation expertise center serving the future of food
Founded in 2010 in Lyon in partnership with the engineering school Isara, the Philibert Savours Institute is a Research and Development center specializing in fermentation bioprocesses. Its team of experts studies the natural fermentation of cereals and analyzes the microbial ecosystems at the heart of sourdoughs to develop new sourdoughs and innovative processes for baking.
Within a network of academic and industrial partners, the Institute conducts both internal and collaborative research programs. As a reference scientific laboratory, it works closely with our teams and our Innovation and Application Center to ensure the performance and successful transfer of the sourdoughs developed.
The Institute is committed to rigorous and in-depth research to unlock the full potential of microbial ecosystems and to develop authentic, nutritious, and flavorful ingredients capable of addressing major food challenges for a more natural, sustainable, and forward-looking food.
Innovation at the heart of our DNA
Research focused on major food challenges
In line with our company’s commitments, the Institute conducts its research addressing the major challenges of contemporary food, including health and nutrition, ingredient naturalness, alternative plant-based proteins, and sustainability, while always integrating the essential dimension of taste.
Our work focuses on optimizing fermentation processes to develop sourdoughs that are increasingly natural, efficient, and diverse. We explore new sources of cereals, pseudo-cereals, and gluten-free raw materials, as well as the functional properties of sourdoughs to improve the quality of cereal products and simplify their ingredient lists.
Our research also focuses on developing specific sourdough microbiomes, valorizing by-products, and enhancing the nutritional impact of sourdough.
Comprehensive and multidisciplinary scientific and analytical expertise
Our institute has strong, multidisciplinary skills, with extensive knowledge in food science, processing technologies, human nutrition, and consumer science. Located within an engineering school specializing in agronomy, food, and the environment, we benefit from privileged access to laboratories and academic knowledge that enhance our scientific and analytical capabilities.
We possess a comprehensive and diversified analytical capacity, allowing precise characterization of raw materials, sourdoughs, and finished products. Our analyses include in-depth microbial characterization as well as a range of physico-chemical, biochemical, and sensory tests, ensuring a detailed understanding of sourdoughs and their performance in finished products.
Innovations protected by patents
This expertise allows us to protect our innovations through patents filed worldwide. Thanks to constant scientific, regulatory, and technological monitoring, we provide our clients with confidence and the means to achieve high-quality, rigorously controlled products.
State-of-the-art equipment and facilities
The Institute benefits from a particularly rich scientific and technological environment. It relies on a comprehensive range of analytical equipment and infrastructures dedicated to food processing and study. The team has fully equipped microbiology, biochemistry, and chemistry laboratories, including chromatography tools, molecular biology equipment, and physico-chemical analysis instruments. These resources are complemented by a food technology hall, a sensory analysis space, and equipment dedicated to studying the properties of finished products.
At the core of this setup, the Institute has its own 100-liter fermentation pilot unit, a reference model for scaling up from the laboratory to production. Custom-designed to reproduce our specific fermentation constraints, this state-of-the-art tool incorporates numerous advanced features. Its large capacity and high level of equipment make it a strategic asset for successfully scaling up our developments.
A drying cylinder completes our R&D technological park. This unique pilot reproduces, on a small scale, our dehydration process to produce prototypes of dehydrated ingredients.
Collaborations with partners of excellence
Our R&D activities rely on close collaborations with top scientific and technical players, such as the Institut Lyfe, ISARA, CTCPA, SYFAB, the Vitagora cluster, Cluster Bio and Ferments du Futur.
These partnerships allow us to combine expertise, stay at the forefront of scientific, technological, and regulatory developments, and strengthen the quality of our work. They also contribute to the development and evaluation of our innovations and consolidate our position as an expert in fermentation and dehydration, serving the needs of food industry professionals.
The Major Challenge - Ferments of the Future
The “Ferments of the Future” program is a unique public-private partnership in Europe dedicated to research and innovation around ferments, fermented foods, and biopreservation. Led by INRAE and ANIA and supported by the French government, this consortium brings together French food companies and outstanding academic research. Philibert Savours is among the founding members who initiated the project and has been actively involved since its launch.
The program aims to overcome scientific and technological barriers in four main areas: microbial communities, fermentation processes, interactions between fermented foods and the host, and data science and artificial intelligence.
“Ferments of the Future” relies on ultra-modern, interconnected infrastructures, combining an innovation center in Paris-Saclay with technological platforms within specialized research units. This unique environment enables transdisciplinary and collaborative projects and transforms scientific advances into tangible, sustainable, and health-promoting food solutions.
Being a member of this consortium allows the Philibert Savours Institute to be at the heart of scientific and technological advances in food fermentation, ensuring constant monitoring of new methods, discoveries, and research trends. “Ferments of the Future” gives us access to French scientific excellence and cutting-edge tools, strengthening our ability to investigate, understand, and control our fermentation processes.
This partnership serves as a true springboard for developing new sourdoughs, deepening our understanding of their impact in finished products, and conducting predictive studies, thereby opening new opportunities for innovation.
Consultancy
Discover our consulting services for the bakery sector: production optimization, recipe development, mastery of sourdough, and tailored support to achieve concrete, long-lasting results
The Innovation & Application Center
A technology center that makes it possible to test ingredients and processes, create and refine tailor-made recipes, and also benefit from the expertise of professionals, for reliable and distinctive bakery and pastry products.