EMULSAR

Their core work

EMULSAR is a French SME specializing in emulsion technology applied to nutritional and medical food products. Their core work involves developing protein-enriched food formulations — using emulsion science to improve palatability, digestibility, and therapeutic value of foods for patients and health-conscious consumers. They progressed from a feasibility study (GWAFH) to a full-scale industrial implementation (ProteinPlus), suggesting they successfully validated and commercialized their technology. The company's name itself encodes their core competency: emulsion (EMUL) as the delivery mechanism for health benefits (SAR, likely from "santé" or health-related roots).

What they specialise in

How they've shifted over time

EMULSAR's H2020 journey follows a textbook SME Instrument arc: Phase 1 in 2015 was a pure feasibility and market validation exercise (GWAFH, no technical keywords recorded), while Phase 2 from 2016 onward crystallized their focus on medical food, emulsion science, and protein nutrition. There is no genuine pivot — the technology concept was consistent throughout — but Phase 2 data reveals the specific verticals they targeted: clinical nutrition and functional protein foods for industrial production. Given both projects concluded by 2020, there is no post-2020 H2020 data to detect further evolution.

EMULSAR was moving toward industrialized production of protein-enriched medical foods using emulsion technology — a niche with strong demand in clinical and elderly-care nutrition markets — though no further EU project activity is visible after 2020 to confirm continued growth.

How they like to work

EMULSAR operates exclusively as a solo project leader, having coordinated both H2020 projects under the SME Instrument — a funding scheme designed for individual companies rather than consortia. They have zero recorded consortium partners, which is structurally expected for SME Instrument grants but means there is no track record of multi-partner collaboration. Anyone approaching them for a consortium role would be working with an organization that is accustomed to full autonomy and may require adjustment to shared governance structures.

EMULSAR has no documented consortium partners from their H2020 activity, consistent with the SME Instrument's single-beneficiary model. Their network is effectively invisible from public EU data — any industrial or academic relationships exist outside the recorded project structure.

What sets them apart

EMULSAR is one of relatively few French SMEs to have successfully completed both phases of the H2020 SME Instrument in the food-health space, which signals above-average commercial validation and business plan quality. Their specific combination of emulsion engineering and medical food application sits at the intersection of food technology and clinical nutrition — a space where few small companies have both technical depth and regulatory awareness. For a consortium needing an industry-side food technology partner with a commercialized emulsion product, EMULSAR offers validated IP rather than purely research-stage work.

Highlights from their portfolio

• ProteinPlus
  The largest project by far at €1.71M, representing a successful Phase 2 SME Instrument grant — a competitive award given to fewer than 5% of applicants — confirming external validation of their emulsion-based medical food technology.
• GWAFH
  Phase 1 feasibility project that unlocked the full ProteinPlus development program, demonstrating a clear strategic roadmap from concept to industrial implementation.