PRACTICAL GUIDE FROM DIAGNOSTIC TO CONTROL
Text in French
This practical guide is a unique tool, the fruit of collaborative work within the Nutriprevius Joint Technical Networks coordinated by ACTIA, to help food industry professionals. This third edition is based on the previous editions of 2004 and 2006 but features improvements to meet companies' recent practices and expectations, which have evolved. It is necessary to be familiar with products' composition ("the diagnostic") in order to improve formulation and communicate with consumers, in a regulatory context that legislates on labelling and nutritional and health claims. Then, one must control this composition, using critical control point analysis in a quality system: the nutritional impact points. The approach remains complex as it requires analysis as well as the consideration of reference values in composition tables and external sources for the calculation phases. In order to facilitate its application, a concrete example of a ready-meal has been made from A to Z.
Bénédicte Boukandoura (Nutractiv), Florence Brehelin (Agria Lorraine), Élise Clerc (Institut Pasteur de Lille), Rodolphe Faipoux (Adria Normandie), Judicaël Joandel (Casimir), Sandrine Lebois (Actia), Anne-Emmanuelle Le Minous (Adria Développement), Didier Majou (Actia), Nadège Perret (Agro-Hall), Caroline Rouveyrol (Critt agro-alimentaire Provence-Alpes-Côte d’Azur), Lucile Royer (Critt agro-alimentaire Poitou-Charentes).