{"id":4599,"date":"2025-09-17T11:19:04","date_gmt":"2025-09-17T09:19:04","guid":{"rendered":"https:\/\/www.ovinalp.fr\/recherche-et-innovation\/"},"modified":"2026-07-28T18:12:05","modified_gmt":"2026-07-28T16:12:05","slug":"research-and-innovation","status":"publish","type":"page","link":"https:\/\/www.ovinalp.fr\/en\/research-and-innovation\/","title":{"rendered":"Research and Innovation"},"content":{"rendered":"
\n\t\t
\n\t\t\"\"\t\t\n\t\t\t\n\t\t<\/svg>\n\t<\/div>\n\t\n\t
\t\t\n\t\t
Home<\/a><\/span><\/span><\/div>\n\t\t

\n\t\t\tResearch and Innovation<\/strong>\t\t<\/h1>\n\n\n\t\t\t<\/div>\n<\/div>\n\n\n
\n\t\n\n

A scientific approach integrated at the heart of the company and supported by leading research institutes<\/strong><\/h2>\n\n\n\n

Since 2012, OvinAlp has dedicated 3% of its annual turnover to research and innovation. Each year, the company invests more than \u20ac400,000. This commitment was further strengthened in 2016 with the creation of the Research & Innovation division at the Ribiers site. This center of excellence brings together eight experts, including three PhDs in microbial ecology and chemical sciences.<\/p>\n\n\n\n

\"\"<\/figure>
\n

OvinAlp\u2019s Research & Innovation team works every day to continuously improve our products and services by developing ever more effective solutions, while also initiating and overseeing a rigorous quality assurance approach.<\/p>\n\n\n\n

A partner of numerous research organizations such as INRAE, COMIFER, the CIVC in Champagne, ARVALIS, CIRAD, and the National Museum of Natural History (Department of Ecology and Biodiversity Management), OvinAlp is recognized for its capacity to innovate and for the quality of the organic products it brings to market.<\/p>\n\n\n\n

OvinAlp also collaborates with several Chambers of Agriculture on a range of issues in order to provide farmers with practical and sustainable solutions. By listening closely to end users, a value that lies at the core of the company\u2019s DNA, OvinAlp is able to offer innovative and effective products.<\/p>\n<\/div><\/div>\n\n\n\n

Exploring Living Systems for Tomorrow\u2019s Solutions<\/strong><\/h2>\n\n\n\n

In 2018, the National Museum of Natural History and Professor Marc-Andr\u00e9 Selosse conducted the first studies. This work identified 374 fungal species and 234 bacterial species within the Ov active ingredient. From this exceptional biodiversity, OvinAlp selected the most resilient microorganisms with significant agronomic value.<\/p>\n\n\n\n

Multiplied through a proprietary solid-state biofermentation process, these microorganisms help to:<\/p>\n\n\n\n