Cuisine Innovation has its own research centre
specialised in culinary technologies
(working on textures, sensory analysis, etc.)
The laboratory is conducted by Philippe Reutenauer, graduated in chemistry
and holding a doctorate in supramolecular chemistry (obtained under the supervision
of Jean-Marie Lehn). Our laboratory allows us to answer the specific questions of
our customers in term of culinary innovation.
The company is also carrying there its own research, with, among others,
the following directions: textures, physico-chemical mechanisms involved
in the preparation of food.
Thus, we deepen our scientific knowledge to offer our customers new creative axes
for their products, the menus of their restaurants, etc.
While carrying this process of research, we identify new needs in term of kitchen
equipment and offer new kitchen utensils.
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Philippe Reutenauer
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