:strip_exif()/reboot/media/e4ffb8e8-373b-11f1-958d-06c789400b50/fcbd89bc-b345-11f0-b6b8-1e8450217122/1-1-logo-recherche.png "Our projects"){kind=logo}
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The Innovation, Consulting and Services division of the Lyfe Institute supports your projects, whatever your needs and contexts in the food service or consumption sectors. We develop tailor‑made solutions designed to maximize your impact and transform your ideas into high‑performing offerings, from conception to market launch.
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Produced for and with the FAO, the Food and Agriculture Organization of the United Nations , this cookbook, Farmed Aquatic Food for All Tastes , offers an immersive experience in aquaculture in the Mediterranean and Black Seas, highlighting its strengths and debunking common misconceptions. It presents twelve emblematic species through their culinary traditions and recipes. Each chapter pairs the story of an innovative producer with a recipe created by a young chef from the Lyfe Institute.
From aquaculture to its presentation by chefs, each step is carried out with respect for food that is: tasty, healthy and sustainable for all tastes.
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Project with SYSCO to promote the food transition around plant‑based products.
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The team received an award from the ADREA Corporate Foundation for designing and distributing the booklet "Pleasure on the Plate: Elderly People with Loss of Autonomy." This culinary guide aims to provide caregivers—family members or professionals—with insights into the specific dietary needs of elderly people at the end of their lives, and to help them prepare tasty and appropriate meals.
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The immersive, multisensory room fostering creativity – An exploratory study on recipe ideation using legumes, conducted with Repères and Emulsion Créative. This involved organizing immersive workshops with 360° sound and visual effects, generating recipe ideas using legumes to appeal to young French consumers.
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To translate these trends into authentic, fresh and inspiring choices, GIVAUDAN challenged leading chefs and technical experts to create 6 outstanding table sauces in just 8 hours.
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A program dedicated to the nutrition of seniors over 55 years old!
The Innovation Hub of the Lyfe Institute, the Institute for Positive Food, and Vivons en Forme (VIF®) have combined their methodological, impact measurement, and culinary expertise to create the ALISA program, whose objectives are: