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Human health is shaped by the ecosystem we live in, starting with plants and animals. By adopting this broad vision, we are better able to protect consumer health and well-being by promoting healthy, sustainable food.
Clubster NHL focuses on innovation in health and nutrition across Hauts-de-France, in fields ranging from food safety to sustainable development.
“Being part of the NHL cluster is like being part of a community with discussions and sharing. It allows to stay in touch, to be aware of ongoing topics and to take part in collaborative projects (…). Cluster NHL drives this initiative to make its members benefit from its position in Europe and to make them access their international network”
Jean François Delage, VP Innovation & research from Mc Cain
Hauts-de-France is home to a unique pool of specialists dedicated to developing and producing ingredients:
world leader in plant-based ingredients and new plant-based proteins
an industry leader in leavening agents and fermentation
a pioneer in the development of dairy ingredients
food ingredients and agricultural commodities trading
food and seasoning agents, botanical extracts, amino acid-based products
converts crops into sugar, alcohol and starch
enzymes, cultures, probiotics, bio-preservation, sugar reduction and salt substitutes
grain-based ingredients
leader in chicory root extracts
global supplier of natural marine ingredients
selection and characterization of innovative probiotic strains
What can our regional research centers do for you? Test your products’ nutritional composition, draw up consumer profiles for eating habits, analyze food safety and more—the very challenges you face in developing and launching all of your new products.
Extractis is a hub dedicated entirely to extracting and developing plant ingredients for both food and non-food applications, offering innovative, profitable, eco-friendly solutions.
Extractis offers a wide range of skills and services that can help your business—from startup to SME to large corporation—innovate, diversify or address targeted issues, from proof of concept to taking your innovative product to market. The aim in each case is to develop new ways to promote plant applications in all sectors where biomass-derived molecules have a role to play.
Based in Beauvais, UniLasalle operates a lab where the university’s researchers and teachers team up with engineers and technicians to support businesses in the fiercely competitive food industry.
They offer three technical support centers, focusing on:
Delivering expertise in:
Over its 30-year history, the Nutrition Unit at Pasteur Institute in Lille has built up a formidable store of expertise in product formulation, nutritional audits, health and nutrition claims, and labeling. Secure your company’s own competitive edge in food, diet and nutrition with the help of its multidisciplinary team, which includes medical practitioners, PhDs, nutrition engineers, and diet specialists, drawing on applied research in public health and nutrition, including clinical studies.
ISA Lille trains agriculture, agrifood and environmental engineers, and has five research units: Food and Quality, BioGAP, CASE, LGCgE-ISA and Grecat.
Based in Hauts-de-France, Institut Charles Viollette is an agrifood and biotech lab. Its three research teams focus on improving food quality and safety (bio-preservation); adapting to plant stress and varieties; and developing biological, microbial and enzyme-engineering processes.
Learn more about our qualified labor pool, R&D capabilities and getting started in Hauts-de-France.
