{"id":231323,"date":"2024-05-22T09:55:25","date_gmt":"2024-05-22T07:55:25","guid":{"rendered":"https:\/\/group-gac.com\/?p=231323"},"modified":"2024-07-29T10:09:14","modified_gmt":"2024-07-29T08:09:14","slug":"formulation-produits-alimentaires-naturalite-enjeux-innovation","status":"publish","type":"post","link":"https:\/\/group-gac.com\/en\/food-product-formulation-naturalness-challenges-innovation\/","title":{"rendered":"Strategies for formulating natural food products: challenges and potential for innovation"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"231323\" class=\"elementor elementor-231323\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b7ad433 e-flex e-con-boxed e-con e-parent\" data-id=\"b7ad433\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-e6f583e e-flex e-con-boxed e-con e-child\" data-id=\"e6f583e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f036449 elementor-widget elementor-widget-text-editor\" data-id=\"f036449\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>\u00c0 une \u00e9poque o\u00f9 la conscience de l\u2019importance de la sant\u00e9 est en hausse, <strong>la qu\u00eate de la consommation d&rsquo;aliments naturels est devenue bien plus qu&rsquo;une tendance<\/strong> ; c&rsquo;est un choix de vie pour beaucoup. Ces derni\u00e8res ann\u00e9es, les consommateurs recherchent de plus en plus des aliments qui ne sont pas seulement nutritifs, mais aussi per\u00e7us comme \u00ab\u00a0naturels\u00a0\u00bb. Ce changement de pr\u00e9f\u00e9rence a d\u00e9clench\u00e9 <strong>une vague de travaux de recherche sur ce qui constitue la naturalit\u00e9 dans l&rsquo;alimentation<\/strong>, comment cela affecte les <strong>choix des consommateurs<\/strong> et <strong>l&rsquo;impact des technologies de transformation des aliments<\/strong> sur la naturalit\u00e9 per\u00e7ue et la valeur nutritionnelle des produits alimentaires.<\/p><p>Les industries agro-alimentaires se doivent d\u2019<strong>orienter leurs process vers des choix plus sains et l\u2019utilisation de technologies<\/strong><strong style=\"font-style: inherit; text-align: var(--text-align); color: var( --e-global-color-astglobalcolor1 );\">\u00a0de transformation innovantes<\/strong><span style=\"font-style: inherit; font-weight: inherit; text-align: var(--text-align); color: var( --e-global-color-astglobalcolor1 );\">. Toutefois, il peut s\u2019av\u00e9rer complexe de percevoir correctement cette notion de naturalit\u00e9 pour le consommateur final.<\/span><\/p><p>Cette synth\u00e8se non exhaustive s\u2019appuie sur une s\u00e9rie de <strong>publications scientifiques cibl\u00e9es<\/strong> qui abordent\u00a0:<\/p><ul><li>la <strong>notion de la perception de la naturalit\u00e9 <\/strong>des produits alimentaires par les consommateurs\u00a0;<\/li><li>un outil de mesure de la naturalit\u00e9\u00a0: l&rsquo;<strong>Indice de Naturalit\u00e9 des Aliments <\/strong>(FNI)<\/li><li>des r\u00e9centes <strong>pistes d\u2019innovation ouvrant de nouvelles perspectives<\/strong>: nouveaux colorants, conservateurs naturels et ingr\u00e9dients fonctionnels, et nouvelles technologies de transformations physiques.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-0ef8efa e-con-full e-flex e-con e-child\" data-id=\"0ef8efa\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d79828b elementor-widget elementor-widget-table-of-contents\" data-id=\"d79828b\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;exclude_headings_by_selector&quot;:[],&quot;marker_view&quot;:&quot;bullets&quot;,&quot;min_height&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:0,&quot;sizes&quot;:[]},&quot;headings_by_tags&quot;:[&quot;h2&quot;],&quot;icon&quot;:{&quot;value&quot;:&quot;fas fa-circle&quot;,&quot;library&quot;:&quot;fa-solid&quot;,&quot;rendered_tag&quot;:&quot;&lt;svg class=\\&quot;e-font-icon-svg e-fas-circle\\&quot; viewBox=\\&quot;0 0 512 512\\&quot; xmlns=\\&quot;http:\\\/\\\/www.w3.org\\\/2000\\\/svg\\&quot;&gt;&lt;path d=\\&quot;M256 8C119 8 8 119 8 256s111 248 248 248 248-111 248-248S393 8 256 8z\\&quot;&gt;&lt;\\\/path&gt;&lt;\\\/svg&gt;&quot;},&quot;no_headings_message&quot;:&quot;Aucun titre n\\u2019a \\u00e9t\\u00e9 trouv\\u00e9 sur cette page.&quot;,&quot;hierarchical_view&quot;:&quot;yes&quot;,&quot;min_height_laptop&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]},&quot;min_height_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:&quot;&quot;,&quot;sizes&quot;:[]}}\" data-widget_type=\"table-of-contents.default\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-toc__header\">\n\t\t\t\t\t\t<h2 class=\"elementor-toc__header-title\">\n\t\t\t\tRetrouvez \u00e9galement dans cet article : \t\t\t<\/h2>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div id=\"elementor-toc__d79828b\" class=\"elementor-toc__body\">\n\t\t\t<div class=\"elementor-toc__spinner-container\">\n\t\t\t\t<svg class=\"elementor-toc__spinner eicon-animation-spin e-font-icon-svg e-eicon-loading\" aria-hidden=\"true\" viewBox=\"0 0 1000 1000\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M500 975V858C696 858 858 696 858 500S696 142 500 142 142 304 142 500H25C25 237 238 25 500 25S975 237 975 500 763 975 500 975Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7530620 elementor-widget elementor-widget-heading\" data-id=\"7530620\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Comprendre les pr\u00e9f\u00e9rences des consommateurs : qu\u2019est-ce que la naturalit\u00e9 ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2666d54 elementor-widget elementor-widget-text-editor\" data-id=\"2666d54\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Les consommateurs sont tr\u00e8s largement unanimes sur leur pr\u00e9f\u00e9rence pour des aliments naturels. Cependant, la <strong>d\u00e9finition de ce qui est \u00ab\u00a0naturel\u00a0\u00bb peut varier<\/strong> consid\u00e9rablement, ce qui entra\u00eene des d\u00e9fis dans la d\u00e9finition et la compr\u00e9hension consensuelles de cette notion. En effet, il n&rsquo;existe actuellement <strong>aucune d\u00e9finition juridique du terme de \u00ab\u00a0naturalit\u00e9 des aliments\u00a0\u00bb<\/strong>, qui est un principe complexe et \u00e0 multiple facettes. La notion de naturalit\u00e9 est souvent <strong>associ\u00e9e \u00e0 l&rsquo;origine de l&rsquo;aliment et sa culture, aux m\u00e9thodes utilis\u00e9es dans sa transformation et aux caract\u00e9ristiques du produit fini<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1d6810d e-con-full e-flex e-con e-child\" data-id=\"1d6810d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-676248c elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"676248c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La revue de Battachi (2020) donne des pistes pour cibler les facteurs plus ou moins consensuels suivant les revues scientifiques et les recommandations officielles des gouvernements\u00a0: <strong>mati\u00e8re premi\u00e8re<\/strong> (naturelle vs artificielle), la <strong>transformation<\/strong>, les <strong>pratiques agricoles<\/strong>\u00a0(agriculture biologique vs pesticides \/ Organismes G\u00e9n\u00e9tiquement Modifi\u00e9s) et l\u2019<strong>impact environnemental du cycle de vie de l\u2019aliment<\/strong>. De plus, les auteurs Espinosa-Brisset et al. (2023) ont conclu que la m\u00e9thode de transformation (industrielle vs fait-maison) des fruits semble avoir plus d\u2019impact sur les pr\u00e9f\u00e9rences des consommateurs que le mode de culture (agriculture conventionnelle vs agriculture biologique).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8bca266 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"8bca266\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1030\" height=\"687\" src=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-1030x687.jpg\" class=\"attachment-large size-large wp-image-234768\" alt=\"Aliments naturels\" srcset=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-1030x687.jpg 1030w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-300x200.jpg 300w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-768x512.jpg 768w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-1536x1024.jpg 1536w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-2048x1365.jpg 2048w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/packaged-free-food-shopping-eco-friendly-natural-2023-11-27-04-48-59-utc-18x12.jpg 18w\" sizes=\"(max-width: 1030px) 100vw, 1030px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c39cbe4 elementor-widget elementor-widget-heading\" data-id=\"c39cbe4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\"><a href=\"http:\/\/Le%20choix%20des%20ingr\u00e9dients%20est%20primordial%20pour%20la%20qu\u00eate%20de%20la%20naturalit\u00e9\">Le Choix des Ingr\u00e9dients : cl\u00e9 de la qu\u00eate de la naturalit\u00e9 dans l'alimentation<\/a><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9db5332 elementor-widget elementor-widget-text-editor\" data-id=\"9db5332\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Les ingr\u00e9dients utilis\u00e9s jouent un <strong>r\u00f4le crucial dans la\u00a0 naturalit\u00e9 per\u00e7ue<\/strong>. Le d\u00e9veloppement de l&rsquo;<strong>Indice de Naturalit\u00e9 des Aliments <\/strong>(Food Naturalness Index &#8211; FNI) est un pas significatif vers la quantification du degr\u00e9 de naturalit\u00e9 <strong>bas\u00e9 sur les pratiques agricoles, l&rsquo;absence d&rsquo;additifs et le niveau de transformation<\/strong> (Sanchez-Siles et al. 2019). Cet outil peut <strong>guider les industriels de l\u2019agroalimentaire<\/strong> dans la reformulation des produits afin de r\u00e9pondre \u00e0 la demande des consommateurs pour plus de transparence tout en fournissant une base pour r\u00e9guler les all\u00e9gations du terme\u00a0 \u00ab\u00a0naturel\u00a0\u00bb dans le marketing alimentaire. Michel et al. (2021) ont d\u00e9montr\u00e9 que <strong>la note FNI bas\u00e9e sur les donn\u00e9es des \u00e9tiquettes est bien corr\u00e9l\u00e9e \u00e0 la perception de la naturalit\u00e9 par les consommateurs<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-381c72a elementor-widget elementor-widget-heading\" data-id=\"381c72a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Nouvelles perspectives d'innovation pour acc\u00e9l\u00e9rer la naturalit\u00e9 en agro-alimentaire<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bf0cc27 elementor-widget elementor-widget-heading\" data-id=\"bf0cc27\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Faire le choix de colorants naturels efficaces<\/h3>\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a0d1b8e e-con-full e-flex e-con e-child\" data-id=\"a0d1b8e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9549419 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"9549419\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"772\" height=\"1030\" src=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-772x1030.jpg\" class=\"attachment-large size-large wp-image-234771\" alt=\"\" srcset=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-772x1030.jpg 772w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-225x300.jpg 225w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-768x1024.jpg 768w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-1152x1536.jpg 1152w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-1536x2048.jpg 1536w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-9x12.jpg 9w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/glasses-with-water-colored-from-food-coloring-for-2023-11-27-05-15-30-utc-scaled.jpg 1920w\" sizes=\"(max-width: 772px) 100vw, 772px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e13a23a elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"e13a23a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Les <strong>pigments alimentaires naturels<\/strong> repr\u00e9sentent un autre domaine d&rsquo;int\u00e9r\u00eat, avec des recherches ax\u00e9es sur les <strong>m\u00e9thodes d&rsquo;extraction<\/strong>, les <strong>fonctions physiologiques<\/strong> et le <strong>potentiel des colorants naturels<\/strong> pour remplacer ceux synth\u00e9tiques. Les <strong>traitements non thermiques sont par exemple explor\u00e9s<\/strong> afin de pr\u00e9server les pigments naturels et maintenir la couleur des matrices v\u00e9g\u00e9tales pendant le processus de transformation (Nowacka et al., 2021).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec6951e elementor-widget elementor-widget-heading\" data-id=\"ec6951e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Investiguer le potentiel applicatif de conservateurs naturels et d\u2019ingr\u00e9dients fonctionnels<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-84e85f6 elementor-widget elementor-widget-text-editor\" data-id=\"84e85f6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>La tendance vers la naturalit\u00e9 s&rsquo;\u00e9tend aux <strong>conservateurs alimentaires<\/strong> et aux <strong>ingr\u00e9dients fonctionnels<\/strong>. Les conservateurs naturels d\u00e9riv\u00e9s de mat\u00e9riaux v\u00e9g\u00e9taux et les ingr\u00e9dients fonctionnels comme les <strong>isolats de prot\u00e9ines v\u00e9g\u00e9tales en tant qu\u2019\u00e9mulsifiants suscitent l&rsquo;attention<\/strong> (Woojeong et al. 2023). Ces alternatives naturelles <strong>am\u00e9liorent non seulement la s\u00e9curit\u00e9 et la dur\u00e9e de conservation des produits alimentaires, mais apportent \u00e9galement un b\u00e9n\u00e9fice pour la sant\u00e9<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-89be133 elementor-widget elementor-widget-heading\" data-id=\"89be133\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">D\u00e9finir l\u2019\u00e9quilibre entre s\u00e9curit\u00e9 et fonctionnalit\u00e9 des aliments et la naturalit\u00e9 gr\u00e2ce \u00e0 de nouvelles technologies de transformation<\/h3>\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8a3e0b1 e-con-full e-flex e-con e-child\" data-id=\"8a3e0b1\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-10bfcb1 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"10bfcb1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019application de nouvelles technologies de conservation <strong>permet de r\u00e9duire le recours aux conservateurs<\/strong>. En effet, certaines technologies de transformation \u00e9mergentes telle que le <strong>traitement par hautes pressions<\/strong> (High Pressure Processing &#8211; HPP) offrent la promesse d&rsquo;aliments plus s\u00fbrs dont la dur\u00e9e de conservation est accrue sans compromettre leur attribut de naturalit\u00e9 (Arnaud, 2017, Nielsen et al., 2009). Ces technologies sont per\u00e7ues comme respectueuses de l&rsquo;environnement et capables de produire des aliments plus naturels. Il s\u2019agit par exemple de technologies mettant en \u0153uvre des <strong>principes physiques (r\u00e9duction de taille des ingr\u00e9dients, utilisation de champs \u00e9lectriques puls\u00e9s, irradiation, etc.)<\/strong> (Battachi et al, 2020).&nbsp;<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1709640 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"1709640\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"986\" height=\"646\" src=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/food-1.png\" class=\"attachment-large size-large wp-image-234779\" alt=\"\" srcset=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/food-1.png 986w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/food-1-300x197.png 300w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/food-1-768x503.png 768w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/food-1-18x12.png 18w\" sizes=\"(max-width: 986px) 100vw, 986px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cdb193d elementor-widget elementor-widget-text-editor\" data-id=\"cdb193d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Il est int\u00e9ressant de noter que dans le <strong>cas des produits laitiers, la transformation de l\u2019aliment semble plus accept\u00e9e comme naturelle que pour d\u2019autres cat\u00e9gories d\u2019aliments<\/strong> (Coppola, Verneau, 2010). Toutefois, les consommateurs peuvent rapidement associer les notions de \u00ab\u00a0Ultra-transform\u00e9\u00a0\u00bb et \u00ab\u00a0Ajout d\u2019ingr\u00e9dient artificiel\u00a0\u00bb, ce qui est dommageable pour le d\u00e9veloppement de proc\u00e9d\u00e9s innovants. <strong>Les proc\u00e9d\u00e9s chimiques, quant \u00e0 eux, sont les plus mal-per\u00e7us<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-327113d elementor-widget elementor-widget-heading\" data-id=\"327113d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Perception de la naturalit\u00e9 des aliments industriels : quelles perspectives ?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6d90259 elementor-widget elementor-widget-text-editor\" data-id=\"6d90259\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>L\u2019exploration de la compr\u00e9hension et l&rsquo;am\u00e9lioration de la naturalit\u00e9 de notre alimentation est en cours. Les <strong>recherches futures devraient approfondir les th\u00e8mes de la perception de la naturalit\u00e9 par les consommateurs<\/strong> et <strong>l&rsquo;impact des technologies de transformation non-thermique sur la s\u00e9curit\u00e9 alimentaire et les propri\u00e9t\u00e9s sensorielles<\/strong>. Le d\u00e9veloppement d&rsquo;alternatives naturelles pour les additifs et les colorants contribue de m\u00eame \u00e0 r\u00e9pondre aux attentes des consommateurs. L\u2019industrie agro-alimentaire doit faire le choix de <strong>prioriser la transparence et la communication pour s&rsquo;aligner sur les valeurs des consommateurs<\/strong> et assurer le succ\u00e8s des produits alimentaires naturels.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-b0d78e2 e-flex e-con-boxed e-con e-child\" data-id=\"b0d78e2\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b3269d6 elementor-widget elementor-widget-heading\" data-id=\"b3269d6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Synth\u00e8se r\u00e9dig\u00e9e par <\/p>\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-255df64 e-con-full e-flex e-con e-child\" data-id=\"255df64\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9cd31a1 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"9cd31a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"176\" height=\"220\" src=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/Cecilia-ARNAUD.png\" class=\"attachment-medium size-medium wp-image-232339\" alt=\"\" srcset=\"https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/Cecilia-ARNAUD.png 176w, https:\/\/group-gac.com\/wp-content\/uploads\/2024\/05\/Cecilia-ARNAUD-10x12.png 10w\" sizes=\"(max-width: 176px) 100vw, 176px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-25ff233 e-con-full e-flex e-con e-child\" data-id=\"25ff233\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-c93204e elementor-widget elementor-widget-heading\" data-id=\"c93204e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">C\u00e9cilia ARNAUD<\/p>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8a8540c elementor-widget elementor-widget-heading\" data-id=\"8a8540c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Consultante Innovation <\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-3f4a2a6 e-flex e-con-boxed e-con e-child\" data-id=\"3f4a2a6\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a137da1 elementor-widget elementor-widget-n-accordion\" data-id=\"a137da1\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;default_state&quot;:&quot;expanded&quot;,&quot;max_items_expended&quot;:&quot;one&quot;,&quot;n_accordion_animation_duration&quot;:{&quot;unit&quot;:&quot;ms&quot;,&quot;size&quot;:400,&quot;sizes&quot;:[]}}\" data-widget_type=\"nested-accordion.default\">\n\t\t\t\t\t\t\t<div class=\"e-n-accordion\" aria-label=\"Accordion. Open links with Enter or Space, close with Escape, and navigate with Arrow Keys\">\n\t\t\t\t\t\t<details id=\"e-n-accordion-item-1690\" class=\"e-n-accordion-item\" open>\n\t\t\t\t<summary class=\"e-n-accordion-item-title\" data-accordion-index=\"1\" tabindex=\"0\" aria-expanded=\"true\" aria-controls=\"e-n-accordion-item-1690\" >\n\t\t\t\t\t<span class='e-n-accordion-item-title-header'><div class=\"e-n-accordion-item-title-text\"> R\u00e9f\u00e9rences : <\/div><\/span>\n\t\t\t\t\t\t\t<span class='e-n-accordion-item-title-icon'>\n\t\t\t<span class='e-opened' ><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-minus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h384c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t\t<span class='e-closed'><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-plus\" viewBox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M416 208H272V64c0-17.67-14.33-32-32-32h-32c-17.67 0-32 14.33-32 32v144H32c-17.67 0-32 14.33-32 32v32c0 17.67 14.33 32 32 32h144v144c0 17.67 14.33 32 32 32h32c17.67 0 32-14.33 32-32V304h144c17.67 0 32-14.33 32-32v-32c0-17.67-14.33-32-32-32z\"><\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t<div role=\"region\" aria-labelledby=\"e-n-accordion-item-1690\" class=\"elementor-element elementor-element-28a6964 e-con-full e-flex e-con e-child\" data-id=\"28a6964\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-37072e5 elementor-widget elementor-widget-text-editor\" data-id=\"37072e5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul><li>Arnaud, C\u00e9cilia (2017), Elaboration d\u2019aliments nouveaux par hautes pressions : \u00e9tude technique et juridique. Th\u00e8se de doctorat. Nantes, Ecole nationale v\u00e9t\u00e9rinaire.<\/li><li>Banach et al. (2021), The Chemical and Cytotoxic Properties of Sambucus nigra Extracts\u2014A natural food Colorant<\/li><li>Battacchi et al. (2020), The state of the art of food ingredients\u2019 naturalness evaluation: A review of proposed approaches and their relation with consumer trends<\/li><li>Coppola and Verneau (2010), Naturalness and Consumer Choices: The Case of Microfiltered Milk<\/li><li>Dicksonspillmann et al. (2011), Attitudes toward chemicals are associated with preference for natural food<\/li><li>Din et al. (2021), Shelf Life Extension of Mango Fruit by using non-preservative Technique<\/li><li>Espinosa-Brisset, Lucia, P\u00e9nicaud, Caroline, Souchon, Isabelle, et al. (2023) Exploring consumer perceptions and familiarity on apple production and processing under different conditions: conventional, organic, home-made, artisanal and industrial. British Food Journal, 2023, vol. 125, no 11, p. 3929-3952.<\/li><li>Evans and De Challemaison (2010), Consumers ratings of the natural and unnatural qualities of foods<\/li><li>Hartmann et al. (2022), Consumers&rsquo; evaluation of the environmental friendliness, healthiness and naturalness of meat, meat substitutes, and other protein-rich foods<\/li><li>Jian-xin Zhou (2006), Reviews on Research Progresses, Actual Problem and Prospects on natural food Preservatives from Plant Materials<\/li><li>Klerks et al. (2022), Baby, children, and adult biscuits. Differences in nutritional quality and naturalness<\/li><li>Klerks et al. (2023), Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market<\/li><li>Kim et al. (2020), Dairy and plant proteins as natural food emulsifiers<\/li><li>Mahmood et al. (2023), Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review.<\/li><li>Mapari et al. (2010), Fungal polyketide azaphilone pigments as future natural food colorants<\/li><li>Michel et al. (2021), Predicting how consumers perceive the naturalness of snacks: The usefulness of a simple index<\/li><li>Ngo and Shahidi (2021), Functional properties of protein isolates from camelina (Camelina sativa (L.) Crantz) and flixweed (sophia, Descurainis sophia L.) seed meals<\/li><li>Nielsen et al. (2009), Consumer perception of the use of high pressure processing and pulsed electric field technologies in food production<\/li><li>Nowacka et al. (2021), Effect of nonthermal treatments on selected natural food pigments and color changes in plant material<\/li><li>Plaza et al. (2009), Innovative natural functional ingredients from microalgae<\/li><li>Roman and Sanchezsiles (2017), The importance of food naturalness for consumers: results of a systematic review<\/li><li>Sadler et al. (2021), Processed food classification: Conceptualisation and challenges<\/li><li>S\u00e1nchez-siles et al. (2019), The food naturalness Index (FNI): An integrative tool to measure the degree of food naturalness<\/li><li>Shui-ju Zhang (2014), Research advances of natural food pigment<\/li><li>Wan et al. (2009), Advances in innovative processing technologies for microbial inactivation and enhancement of food safety pulsed electric field and low temperature plasma<\/li><li>Yan-ping Cao (2011), Developments and situation of ultrasonic technology in food industry<\/li><li>Zhang Hui (2012), Review of the natural functional ingredients for decreasing blood glucose level<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/details>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f489d6c e-flex e-con-boxed e-con e-parent\" data-id=\"f489d6c\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-5e21acc e-flex e-con-boxed e-con e-child\" data-id=\"5e21acc\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-05b0e26 e-con-full e-flex e-con e-child\" data-id=\"05b0e26\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t<div class=\"elementor-element elementor-element-8d80970 e-con-full e-flex e-con e-child\" data-id=\"8d80970\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-001f7d1 elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"001f7d1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-875ba21 elementor-widget elementor-widget-heading\" data-id=\"875ba21\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Une solution pour tous les innovateurs de votre entreprise<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6d350bd elementor-widget-divider--view-line elementor-widget elementor-widget-divider\" data-id=\"6d350bd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"divider.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-divider\">\n\t\t\t<span class=\"elementor-divider-separator\">\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-45511f5 elementor-widget elementor-widget-text-editor\" data-id=\"45511f5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Cette \u00e9tude a \u00e9t\u00e9 r\u00e9alis\u00e9e gr\u00e2ce \u00e0 la <a href=\"https:\/\/group-gac.com\/service\/idexlab-open-innovation\/\">plateforme d\u2019open innovation ideXlab<\/a>, qui a permis de <strong>sourcer et rassembler des publications scientifiques et techniques de qualit\u00e9<\/strong>. IdeXlab offre une opportunit\u00e9 unique de partager et de capitaliser les connaissances, tout en facilitant l&rsquo;acc\u00e8s \u00e0 une recherche globale et solide, essentielle pour relever les d\u00e9fis de demain dans le domaine de l\u2019agro-alimentaire. La solution ideXlab permet \u00e9galement de <strong>favoriser des collaborations fructueuses entre l&rsquo;industrie et le monde acad\u00e9mique<\/strong> contribuant \u00e0 l&rsquo;avancement de la recherche sur les aliments naturels et les technologies de transformation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c0bd9dd elementor-align-center elementor-widget elementor-widget-button\" data-id=\"c0bd9dd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/calendly.com\/perfinnogac\/demander-une-demo-idexlab\" target=\"_blank\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Demander une d\u00e9mo<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Discover the notion of naturalness in food for consumers and explore the innovations in the food industry to achieve it.<\/p>","protected":false},"author":43,"featured_media":231327,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"Innovation pour la formulation d'aliments naturels","_seopress_titles_desc":"D\u00e9couvrez la notion de naturalit\u00e9 des aliments pour le consommateur et explorez les innovations en agroalimentaire pour y 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[14],"tags":[],"business_unit":[751],"offre":[887,888],"secteur":[617,660,662,664],"class_list":["post-231323","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","business_unit-innovation","offre-management-de-linnovation","offre-marketing-de-linnovation","secteur-agroalimentaire","secteur-energie-environnement","secteur-industrie","secteur-sante"],"acf":{"home_slider":"Non","filtre_secteurs":[]},"_links":{"self":[{"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/posts\/231323","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/comments?post=231323"}],"version-history":[{"count":0,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/posts\/231323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/media\/231327"}],"wp:attachment":[{"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/media?parent=231323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/categories?post=231323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/tags?post=231323"},{"taxonomy":"business_unit","embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/business_unit?post=231323"},{"taxonomy":"offre","embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/offre?post=231323"},{"taxonomy":"secteur","embeddable":true,"href":"https:\/\/group-gac.com\/en\/wp-json\/wp\/v2\/secteur?post=231323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}