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Reformulation nutritionnelle des aliments : démarche et outil simple destinés à l’accompagnement des entreprises.

Abstract : In order to promote a better diet and consequently a better health of populations, governmental authorities, under the pressure of consumers, are pushing food companies toward an improvement of their products (nutrition, naturality…) as well as an improvement of their communication on pack to promote consumers’ understanding. Nutritional reformulation are mainly concerning food nutritional values ; nevertheless, it needs also to take into consideration all technical and economic aspects linked to manufacturing and preservation. Royer L. et al. 96 Innovations Agronomiques 78 (2019), 95-105 To resolve this compromise, the RMT Actia Nutriprevius suggests to companies an approach focused on three questions ; nutritional facts, nutritional indicators and improvement objectives for their products. Those questions, studied during the nutritional diagnosis, allow to identify nutritional strengths and weaknesses of a product, as well as to quantify them (which nutrients, which contents, etc.). Answers, supervised by company’s R&D, allow to define variables and nutritional, technical and pricing constraints. They could then be integrated into a sub-constraint formulation tool that will propose a new optimized recipe.
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Lucile Royer, Stéphane Georgé, Didier Majou. Reformulation nutritionnelle des aliments : démarche et outil simple destinés à l’accompagnement des entreprises.. Innovations Agronomiques, INRAE, 2019, 78, pp.95-105. ⟨10.15454/fjxk-ky27⟩. ⟨hal-02915096⟩



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