Rungis, France
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MONTRÉAL--(BUSINESS WIRE)--La plateforme de cartes cadeaux et de fidélisation DataCandy a rajouté 265 nouveaux emplacements à sa plateforme SaaS. Ceci démontre une progression et une croissance significative dans les quatre derniers mois. À date en 2017, DataCandy a sécurisé 38 nouveaux clients, incluant Kernels, la chaine de commerce phare connu pour son popcorn gourmet, ainsi que Hart, une des plus grandes chaines de commerce de détail au Québec. Jusu Bars, Cacao 70, et Crave IT Restaurant Group font aussi parti des restaurants qui se sont joints à la liste de clients DataCandy. DataCandy, un chef de file dans les solutions de cartes cadeaux et de fidélisation pour les détaillants et les restaurants, a développé sa base de clientèle de 175% au cours des deux dernières années. L’entreprise a plus que doublé le nombre de détaillants et de restaurants utilisant sa solution depuis 2014. Avec une plateforme évolutive, clé en main et des forfaits de prix abordables, les entreprises de toutes tailles se tournent vers DataCandy. Parmi plus des 7 500 commerces utilisant la plateforme DataCandy, 90 % sont des marques canadiennes de premier rang, dont Familiprix, St Hubert, Ultramar, La Source, Groupe MTY, Cora et Booster Juice. Les principales bannières et les entreprises en développement continuent de s'associer à DataCandy en raison des stratégies d'engagement des clients, des plateformes de fidélisation et de cartes cadeaux conviviales, ainsi qu’une intégration de point de vente transparente. « Le début de l'année a été très productif et passionnant pour DataCandy », déclare Lorne Schwartz, PDG de DataCandy. « Nous avons signé trois bannières ayant une visibilité importante en une seule semaine, et nous prévoyons avoir des offres avant la fin du mois sur au moins 250 autres emplacements. La plateforme semble générer une traction incroyable sur le marché canadien des cartes cadeaux et de la fidélisation - et ce n’est que le début. » À propos de DataCandy DataCandy est un chef de file nord-américain, spécialisé dans les programmes de fidélisation et de cartes cadeaux pour les détaillants et restaurants de toutes tailles. La plateforme de DataCandy est utilisée dans plus de 7 500 emplacements à travers le Canada et les États-Unis, incluant la franchise pharmaceutique Familiprix, les restaurants St-Hubert et les 40 bannières du groupe alimentaire de MTY. DataCandy est simple, évolutif, sécuritaire et abordable pour toutes les entreprises. Pour en savoir plus au sujet de nos offres, visitez www.datacandy.com ou contactez-nous par courriels à l’adresse getinfo@datacandy.com, et par téléphone au 514-903-DATA.


MONTREAL--(BUSINESS WIRE)--The DataCandy gift card and loyalty platform welcomed 265 new locations to its SaaS platform demonstrating significant momentum and growth over the past four months. Year-to-date, the company secured 38 new customers including Kernels, Canada’s iconic retail chain of gourmet popcorn stores, and Hart, one of largest department store chains in Quebec. Jusu Bars, Cacao 70 Eatery, and the Crave IT Restaurant Group are also among the restaurants that have joined the DataCandy client roster. DataCandy, a clear leader in gift card and loyalty solutions for retailers and restaurants, has grown its customer base by 175% over the last two years. The company has more than doubled the number of retail and restaurant locations utilizing its solution since 2014. With a scalable, turn-key platform and affordable pricing packages, businesses of all sizes are turning to DataCandy. Of the 7,500+ business locations utilizing the DataCandy platform, 90% are top Canadian brands, including Familiprix, St Hubert, Ultramar, The Source, MTY Food Group, Cora’s and Booster Juice. Major brands and up and comers continue to partner with DataCandy due to the company’s forward-thinking customer engagement strategies, user-friendly loyalty and gift card platforms, and seamless POS integration. “ The beginning of the year was highly productive and exciting for DataCandy,” says Lorne Schwartz, CEO of DataCandy. “ We signed three highly visible brands in just one week, and we expect to have offers out before the end of the month on at least another 250 locations. The platform seems to be gaining incredible traction in the Canadian gift card and loyalty market and we’re just getting started.” About DataCandy DataCandy is a North American leader in loyalty and gift card software solutions for the retail and hospitality sectors. The company’s platform is utilized in 7,500+ locations across Canada and the United States, including the Familiprix retail pharmacy chain, St. Hubert restaurants and the 40 brands that encompass the MTY Food Group. DataCandy is simple to interface, scalable for growth, secure for financial transactions and provides multichannel capabilities. To learn how unwrapping customer insights can drive customer relationships, email getinfo@datacandy.com, call 514-903-DATA or visit www.datacandy.com.


Poette J.,French National Center for Scientific Research | Poette J.,French National Institute for Agricultural Research | Poette J.,University of Burgundy | Mekoue J.,French National Institute for Agricultural Research | And 14 more authors.
Flavour and Fragrance Journal | Year: 2014

Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEFAs) detection. The aim of this study was to better understand how human oral physiology may govern the sensory sensitivity to NEFAs. For this purpose, the detection thresholds for oleic acid were determined for 17 human subjects with highly varying salivary and oral characteristics, and the thresholds were related to their oral and salivary characteristics with conventional and multidimensional data analysis. These thresholds were tested on a dairy oil-in-water emulsion that was specifically designed to avoid biases caused by differences in the initial structure of the emulsion as a function of oleic acid concentration. The emulsion was judged to be rather acceptable compared with model emulsions and commercial emulsified dairy foods. Twelve oleic acid concentrations, ranging from 0.00028% to 0.16% (w/w) in the emulsion, were tested with the ascending series three-alternate forced-choice method with nose-clips (WNC) or without nose-clips (WoNC). The oleic acid WNC and WoNC thresholds were 0.09% w/w and 0.063% w/w, respectively, and hypersensitive and hyposensitive subjects were identified. Partial least squares and analysis of variance indicated that the WNC threshold is positively correlated to both the lipolytic activity of saliva and the oral volume, whereas the WoNC threshold is positively correlated to the saliva antioxidant status and negatively correlated to its protein amount and lysozyme activity. This study supports the hypothesis that NEFAs are detected in the oral cavity in humans and provides new insights on the oral physiological characteristics that may play important roles in fat detection. © 2013 John Wiley & Sons, Ltd.


Perignon M.,Montpellier SupAgro | Lecomte J.,Montpellier SupAgro | Pina M.,Montpellier SupAgro | Renault A.,St Hubert | And 2 more authors.
JAOCS, Journal of the American Oil Chemists' Society | Year: 2012

The nutritional profile and rheological behaviors of lipids is both due to fatty acid composition and regiodistribution on external and internal positions of triacylglycerol. Actual methods for regiodistribution analysis having some restrictions, there is still a need for investigating a safe, simple and environmentally friendly method for the sn-2 position analysis that could especially be used for the analysis of fats containing medium and short chain fatty acids. The objective of this study was to evaluate the 1,3-selectivity and typoselectivity of Rhizopus oryzae lipase in the presence of short/medium chain fatty acids in partial hydrolysis conditions used for regiodistribution analysis. Structured triacylglycerols containing eight-carbon-chain length fatty acids in the sn -2 position were chemically synthesized using DCC/DMAP coupling agent and purification steps by flash-chromatography. The final product showed very high purity and was used as the substrate for 1,3-selectivity evaluation. Typoselectivity was assessed by investigating partial hydrolysis of equimolar blends of homogeneous TAG. This study confirmed the 1,3-selectivity of Rhizopus oryzae lipase in the hydrolysis conditions used, and revealed that this lipase was less influenced by fatty acids chain length than pancreatic lipase. Considering this, Rhizopus oryzae lipase appeared to be a good candidate for regiodistribution analysis of fats containing medium and short chain fatty acids. © 2011 AOCS.


Perignon M.,Montpellier SupAgro | Lecomte J.,Montpellier SupAgro | Pina M.,Montpellier SupAgro | Renault A.,St Hubert | And 2 more authors.
JAOCS, Journal of the American Oil Chemists' Society | Year: 2013

Lipases are enzymes used in numerous reactions of industrial interest. Depending on their aqueous microenvironment, lipases can catalyze hydrolysis or, conversely, organic synthesis like interesterification. This reaction can be used as a method to modify the physical and chemical properties of fats and oils, a basic process for production of "structured lipids". For such synthesis reactions, thermodynamic water activity (aw) of the catalyst is generally the most important parameter to control. Actually, it will directly determine the performance of the synthesis, namely its yield, selectivity and stability. Effect of the aw on the activity of immobilized Thermomyces lanuginosus and Candida antarctica B lipases in interesterification reactions was studied. Water sorption and desorption isotherms were determined, showing a phenomenon of hysteresis for the Thermomyces lanuginosus lipase. Evaluation of the influence of aw on reaction yields revealed that the IE activity tends to increase with the water activity of immobilized Thermomyces lanuginosus lipase. In contrast, a w had little influence in the case of the Candida antarctica B lipase. © 2013 AOCS.


Renault A.,St Hubert
OCL - Oilseeds and fats | Year: 2015

The last national study on individual food consumption confirmed that French consumers have a very low intake of omega 3 alpha-linolenic acid (ALA), as well as an inadequate balance between omega 6 and omega 3 fatty acids, that should be compensated with a more important intake in omega 3. Certain types of margarines and spreads offer the possibility to increase the intake in this nutriment, in particular margarines containing linseed oil. Their high content of ALA allows, on the basis of a daily consumption of 20 g, to counterbalance, partially or totally, the low intake in omega 3. However, these spreads require a quite particular attention in their development and their production, mostly because of the relative instability of the linseed oil in the oxidation process and the need to avoid developing of off tastes until the end of shelf life. © 2015 A. Renault.


Patent
St Hubert | Date: 2013-09-04

An edible water-in-oil emulsion includes a fat content ranging 15 and 95% and a chocolate inclusion content ranging between 5 and 50%, which chocolate inclusions have a size ranging between 1 and 8 mm, and are distributed preferentially homogeneously throughout the emulsion. A method of preparing such an emulsion is also described

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