Today, ENSAIA houses 8 start-ups that originated in its research laboratories, in the sectors of Environment, Green Chemistry, Health, Food Innovation and, moreover, Sensory Interactions. A 9th, l’Institut Européen des Antioxydants (European Institute of Antioxidants), is about to be created..
MYRISSI: sensory interactions
Co-created in 2014 by Muriel Jacquot, teacher-researcher at ENSAIA/LIBIO and Yelena Maric, ENSAIA engineer, Myrissi offers expertise in sensory marketing communication.
Arising from research on sensory interactions, Myrissi implements a patented technology that established a synergy between olfactory (odor and aroma) and visual stimulations, notably colored through computer modelling tools. This association Odors-Aromas/Colors, spontaneous, stable and methodical, has been demonstrated internationally. Combining consumer tests, chemical analysis, jury experts and keeping an eye on trends, Myrissi assists and advises companies when they are developing new packaging, from adjusting the olfactory identities or when creating experiences at points of sale. Laureate of the Ministry of Research’s Innovating Enterprise competition, category “Emergence”, Myrissi was the “Coup de Coeur” (prize favorite) of the Lorraine Region in 2012.
BIOLIE: green chemistry
Certified Innovating Enterprise by OSEO, laureate of the Pierre Pottier prize for the Most Innovative Start-up in Chemistry, Biolie arose from LIBIO and was created in 2012 by Lionel Muniglia, teacher-researcher at ENSAIA, Nicolas Attenot, engineer-chemist and Guillaume RICOCHON, ENSAIA engineer. Biolie developed a technology for clean extraction of oils and active plant ingredients, without solvents, using water and enzymes. This technology can be applied to all types of plants and allows for transforming all the products produced by this process (oils, active plant ingredients and protein meals) with the biorefinery concept. Part of an eco-responsible approach, Biolie is a “green chemical” start-up, chemistry called “alternative”, which does not need to use solvents, that respects the environment and does not generate waste. This process, which is protected by an international patent, makes it possible to offer plant oils, active plant ingredients and plant extracts to major players in the cosmetics, food supplement and food processing markets.
SYNAGING: the fight against toxic molecules
Getting its start from LIPIDOMIX, a laboratory which today is part of URAFPA, Synaging is a biotechnology company created in 2010 by Thierry Pillot, Director of Research, after identifying a toxic agent responsible for the Alzheimer’s disease. Having succeeded in reproducing this agent, today, Synaging offers pharmaceutical industries models for testing molecules that act on Alzheimer’s and implement unique processes that make it a worldwide reference. The company provides services and R&D in the fields of cerebral aging, cognitive decline and neurodegenerative diseases. Synaging works almost exclusively on an international basis.
ECOTA: industrial ecology
ECOTA is a consultant firm in corporate social responsibility and sustainable deveopment, created in 2010 by Philippe Lerouvillois, economist and associate professor at ENSAIA. The firm aids organizations and regions in their steps toward energy transition and positive economics. In industrial ecology, it offers integrated approaches with the life cycle of product-services and helps in implementing responsible management systems and strategies. It also develops local projects in carbon offsetting and societal patronage for companies that are concerned about their carbon footprint.
GENIALIS: food innovation
Created in 2008 and originating from LIBIO, Génialis is a research company and a platform of resources and methods used in conducting innovative projects, particularly in the food processing and cosmetics fields. It holds several invention patents related to cryogenics for food products, batter preparations for pastries and the production of stable emulsifiers without additives or stabilizers. Genialis was laureate of the nation competition in research in 2007 for its deep freezing-gasification process for coffee and SIAL’s innovation prize in 2010 for its production of salty macaroons.
http://dossiers-idclair.fr/genialis/
MICROHUMUS: from soils to composts
In relation with the research carried out in LES, Microhumus is a consulting and engineering office specializing in composting soil, which was created in 2007. This start-up offers consulting, assessment and development expertise in formulating and optimizing the process of composting, the valorization of finished products, improving the quality of soils and restoring degraded soils. It deals with compost producers, owners of degraded sites and recycling industrials or organic material producers.
PLANT ADVANCED TECHNOLOGIES: very high value-added plant extracts
Originating in LAE, Plant Advanced Technologies was created in 2005 by Frédéric Bourgaud, ( ) Professor at ENSAIA. The company, which today employs nearly thirty people, concentrates its activities on producing innovative plant extracts which are intended for pharmaceutical and cosmetics establishments.
The company, laureate of the DeloitteIn Extenso Technology Fast 50 prize list, utilizes 2 newly created and patented processes:
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The “milking plants” technology (plantes à traire®), extraction process for natural active ingredients from plant roots outside the soil. These treatments are non-destructive to the plants, notably allowing for ecological production, a greater yield of high value-added compounds from plant species that are protected, rare or threatened with extinction.
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The “Friday PAT” technology (PAT Vendredi®), a method of producing recombinant proteins by using the natural protein excretion system of genetically modified carnivorous plants.
Today, PLANT ADVANCED TECHNOLOGIES works with all the major national brands of cosmetics.
LA MATIERE VIVE: culinary innovation and design
This start-up concentrates on the creation, innovation, and design in culinary engineering and food processing. It is interested in the process of food innovation and producing innovative products as well as product marketing and communication (product design and point of sale, packaging, etc.). Its niche is “from the pitchfork to the table fork” and “from the pencil to the shelves”.