Protéines végétales INTACT Food Service
- Farming and food
Contexte
In institutional catering, plant-based proteins are difficult to cook with and lack variety and flavor. It is necessary to meet diverse nutritional needs while complying with food safety and traceability standards. Certain proteins, such as soy and gluten, are limited by their allergenic potential. INTACT offers plant-based culinary bases that are rich in protein, free from allergens requiring mandatory declaration, low-carbon, and sourced from our own French pulse flours.
Acteurs
INTACT partners with farmers in the Centre-Val-de-Loire region to produce its plant-based proteins from pulses. INTACT supplies its products to institutional catering operators (schools and universities, healthcare facilities, businesses, and government agencies).
