Research & Development

A dedicated team

Alland & Robert laboratory is based in Normandy, working on developping, testing and enhancing products to meet our customers expectations. A team of 5 persons, including one specialist of microbiology and one specialist of emulsions, is fully dedicated to Research & Development in order to keep innovating.

The Alland & Robert laboratory also conducts practically oriented studies dedicated to customers (to solve technological issues, to provide technical assistance / formulation process) or to create technical papers to support and develop new ways of use, new applications. Our belief is that today’s knowledge provides the foundation for future innovation. The challenge of innovation is to bring out new products. It aims at supporting our clients in providing the most natural, safe and environmental friendly products to end-customers, while following today’s market trends. Acacia Gum is in line with all current food trends:vegetal, natural, organic, GMO-free, fat-free, allergen-free products.

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High Technology Equipment

Alland & Robert’s laboratory regularly acquires the latest equipment in order to be on top of the research possibilities. Recent acquisitions include for example Size Exclusion Chromatography / quadruple detection (Multi-Angle Laser Light Scattering-UV-RI-visco) equipment.

This equipment is necessary to study and characterize polymer. It measures the molecular volume and shape function as defined by the intrinsic viscosity.

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Partnerships with universities

Alland & Robert has developped close partnerships with various internationally recognized universities. Alland & Robert develops R&D programs in order to acquire the best knowledge of gum, with the support of Ph.D students, master trainees and up-to-date research teams.

In 2016, Alland & Robert renewed a 5-year long partnership with IATE (University of Montpellier, France) with the goal to acquire new leads (new additives produced with gum acacia, new textures, new applications) and new expertise (structure, behaviour and techno-functional properties of gum acacia).