Food industries

PRESENTATION

A major sector of the regional economy, Vaucluse’s food industry benefits from a long history of know-how, as well as a highly-efficient network of companies and a strongly positive international image: the “Provence” brand.
A major agricultural production zone (1st fruit producer in France with more than 50% of its fruit trees, and one of the main vegetable producing areas), the Region attracts many industrial companies seeking quality and authenticity as well as proximity to raw materials.

The activity is extremely well represented by world leaders and by a dense concentration of SMEs and microenterprises in fields ranging from fruit and vegetable processing for the canning industry, sauces and cooked dishes, to the production of ingredients, especially natural plant-based ingredients… Equipment suppliers, logistics teams, analytical laboratories, technical advisors and services specializing in marketing or packaging are also present, with the potential for considerable further development to meet their industrial partners’ ever-changing needs.
Innovation has always been the watchword for the Vaucluse food industry with its strong special features: eco-extraction from plants for the ecological production of ingredients, plant aromas and extracts, foodstuffs of the future (new products, innovative packaging, new uses…), food safety, healthy top-quality foodstuffs … The industry has strong support from the TERRALIA competitiveness pole, from research laboratories at the University of Avignon and the INRA, from top-level courses up to doctorate level, and from transfer and technical support organizations happy to partner with enterprises.

 

KEY FIGURES

  • 1st industrial sector in Vaucluse, and 2nd in PACA
  • 8 billion € in turnover within the region and 1.5 billion in export
  • 37 000 jobs in PACA
  • more than 1000 enterprises
  • almost 1000 researchers in many fields : Agronomists, biologists, nutritionists, specialists in food industry technologies, in packaging…
  • 1 specialized teaching center for agro-sciences, agricultural and food industry production from secondary school through to doctorate level

 

PLAYERS IN THE ACTIVITY 

To reinforce food industry activities, various organizations make their skills and experience available to regional enterprises.

Competitiveness centers / clusters :
TERRALIA, competitiveness center for activities in fruit & vegetables, cereals, vineyards and wine, accompanying enterprises from the innovation phase through to the market launch. More than 250 members, with 75% enterprises. 180 labeled collaborative projects, 350M€ investment in R&D, 50M€ of financial aid mobilized.
France Eco-extraction, a grouping between competitiveness centers and technical partners. The association develops new processes for the ecological production of ingredients, natural products, intermediate food products (PAI) based on fruit and vegetables, and aromatic and medicinal plants (PPAM).

R&D centers :

INRA PACA, Agronomy Research Institute and national center for fruit and vegetable research.
TERSYS, combined research organization grouping 12 laboratories in the University of Avignon et des Pays de Vaucluse and the INRA PACA and working on the production and processing of plant products. Includes the University of Avignon GREEN laboratory, a research group specializing in the eco-extraction of plant products.

Specialized organizations :
CRITT Agroalimentaire, partnering innovative food industry projects and providing assistance in the management of projects concerning industrial performance, safety and nutrition.
CTCPA, technical center providing support for innovation with a large technological hall and private premises for industrial trials.
FRIAA, regional federation grouping more than 1000 enterprises in the activity
Valréas eco-extraction platform (PEEV), technical platform grouping equipment and expertise for R&D and small industrial series runs in the field of plant value creation for the foodstuff industry and nutraceuticals.

Targeted training:
• Agro-sciences center of the University of Avignon et des Pays du Vaucluse


MASTER GESTION DE LA QUALITE DES PRODUCTIONS VEGETALES
MASTER PRODUITS DE CONSOMMATION ALIMENTAIRE
LICENCE PC AGRO-COSMETO-PARFUMS
LICENCE PC CMI INGENIEUR PRODUCTION ALIMENTAIRE
LICENCE SVT AGROSCIENCES
LICENCE SVT CMI AGRO ET HYDRO-SYSTEMES
LICENCE SVT CMI INGENIERIE PRODUCTION VEGETALE

Institut Supérieur Européen en Management Agroalimentaire (ISEMA)
IFRIA (Institut de Formation Régional des Industries Alimentaires) sandwich education (work experience + study) from secondary to tertiary professional diplomas, in Avignon

 

SPECIALIZED SITES

• AGROPARC - Avignon, the food industry techno-center for South-East France
• ZAC du Plan – Grand Avignon, 35 hectares for food industry production companies
• PÔLE OR VERT - Carpentras, an agro-environmental center focusing on horticulture, and plant and food industry chemistry
• Plant Center (Cité du Végétal) - Valréas. Building on local expertise in eco-extraction, the Cité du Végetal houses a business incubator dedicated to the industrial value creation of plant products, as well as the PEEV technical platform enabling enterprises to bring their innovative projects to reality.

 

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