Organisation

Agria Grand Est

Partners

INTERFACE PARTNERS
Agria Grand Est
Aquimer
Auvergne-Rhône-Alpes Gourmand
Certia Interface
Critt agro-alimentaire La Rochelle
Critt agroalimentaire Paca
IDF Terre de saveurs
TECHNICAL PARTNERS
Adrianor

Objectives

HELP MAKING MORE NATURAL FOOD PRODUCTS

Implementing a process to improve products’ composition has become a strategic issue for maintaining consumer confidence, ensuring the long-term viability of the market, and adapting to market changes. In some cases, this approach also represents a public health issue.
With our “Naturalité” initiative, we help you improve the composition of your food products with two objectives:
- Having simpler ingredients lists
- Having less processed products

our EXPERTISE
Product reformulation must be done according with a suitable methodology and with a good understanding of the successive stages of the process, which will have an impact on the product’s nutritional, organoleptic and environmental properties, as well as on its shelflife.
ACTIA’s technical centres for food processing have developed cutting-edge expertise in the field of product reformulation and helping companies to develop products and procedures.
In 2021, the technical centres designed this “SUPPORT IN THREE STAGES ” diagnostic tool, which helps companies analyse the key components of their food products, such as additives, controversial ingredients, and markers of ultra-processed food.

Actions

SUPPORT IN THREE STAGES

1. ANALYSIS OF PRACTICES (HALF DAY)
Inventory of products, recipes, ingredients, and processes implemented with a focus on naturalness.

2. NATURALNESS DIAGNOSTIC (ONE AND A HALF DAY)
A diagnostic on one or two products and a recommended action plan with the identification of relevant expertise for each area of improvement.

3. SUPPORT INITIATING REFORMULATION ACTIONS (HALF DAY)
Coordination between the company and the technical centre(s) chosen to help with the reformulation: first contact and preparation of a quote based on the product specifications.

TO BENEFIT FROM THIS SUPPORT
You are a food manufacturing company (any size or sector) with operations in one of the following regions:

AUVERGNE-RHÔNE-ALPESAUVERGNE-RHÔNE-ALPES GOURMAND
Françoise Molegnana - f.molegnana@comite-arag.fr
Support from CRITT AGROALIMENTAIRE PACA

GRAND ESTAGRIA GRAND EST
Justine Gateaux - justine.gateaux@iaa-lorraine.fr

HAUTS-DE-FRANCE - CERTIA INTERFACE
Frédérique Martin - frederique.martin@certia-interface.fr

AQUIMER (SEA FOOD)
Harmonie Tellier - harmonie.tellier@poleaquimer.com
Support from ADRIANOR.

ÎLE-DE-FRANCEÎLE-DE-FRANCE TERRE DE SAVEURS
Marc Graindorge - marc.graindorge@iledefrance-terredesaveurs.fr

NOUVELLE-AQUITAINECRITT AGROALIMENTAIRE LA ROCHELLE
Émilie Doré - e.dore@crittiaa.com

PROVENCE-ALPES-CÔTE D’AZUR CRITT AGROALIMENTAIRE PACA
Claire Combre - claire.combre@critt-iaa-paca.com
Caroline Rouveyrol - caroline.rouveyrol@critt-iaa-paca.com

To learn more about our rates, please contact your regional representative.

For food manufacturing companies from other regions, you can contact Actia (Alice Dulas).

download the brochure

  nATURALITÉ webinar - 21 SEPTEMBRE 2021

PROGRAMINSCRIPTIONS