Prebiopa
Completed · 2018–2023Research programme on bread-making processes, microbiota and human health, carried out with IMIM, IDIBGi and GoodGut. Its work led to scientific publications in 2021, 2023 and 2024.
Knowledge and processes for high-quality baking
We develop industries, formulations and raw materials, connecting grain origin, wholegrain flours, sourdough and long fermentation with research and technology.
Our method
Quality starts in the grain and is built at every stage
We bring raw material selection, wholegrain milling, sourdough culture and fermentation time together in one product and process development model. Five shared principles underpin everything we develop.
Grain origin
Crops and raw materials chosen for nutritional and technological quality, with attention to origin and traceability.
Wholegrain flours
Wholegrain flours, milled on flint stone.
Our own sourdough
Cultivating and maintaining a fermentation ecosystem that gives the process and the product their identity.
Long fermentation
Time as a variable that transforms flavour, aroma, texture and the food matrix.
Biotechnology and research
Formulation, process and food analysis, linked to the study of its relationship with the microbiota.
From grain to product
A controlled sequence from start to finish
- Grain selection
- Wholegrain milling
- Formulation and sourdough
- Long fermentation
- Product
- Industrial and commercial development
Research, characterisation and traceability run through the whole sequence.
The challenge
Industrial bread solved scale. We work on quality from the source
Consumers do not reject bread: they reject products they see as less natural. Our answer is an industrial plant built like a craft bakery.
| Conventional industrial bread | The La Méthode model |
|---|---|
| Short, accelerated fermentation | Our own sourdough and very long fermentation |
| Refined flour with no traceability | Wholegrain flour traced from the grain |
| Additives to extend shelf life | A process that sustains quality without additives |
| Clean label as a marketing claim | Clean label as the result of the process |
Research
Our own scientific track record
Research is part of the La Méthode model. Each programme states its objectives, its stage of development and the evidence obtained.
Akkermansia Target
Future lineA new line that will study how cereal processing and the bread matrix relate to the gut ecosystem, using simulated digestion and colonic fermentation models.
Business areas
Three connected areas
FermBiome researches, Le Biome industrialises and Retail brings bread to the consumer. Each area has a private space for clients.
Contact
Let's talk about your bakery project
From formulation and process to industrial and commercial development, La Méthode brings together the knowledge to define the right solution for each project.
You can also write to us at info@lamethode.eu
