[Replay] Actia Webinar: Naturalness

Replay of a webinar organized by Actia on food naturalness with the intervention of the CTCPA on the "soft" processes.



Program:
9:00-9:15 a.m. Webinar introduction - Cécile Raphoz (Agria Grand Est)
9:15-9:30 a.m. Naturalness, a fundamental trend - Christine Chèné (Adrianor)
9:30-10:00 - Additives In charcuterie: how Ifip helps charcutiers to reduce additives - Gilles Nassy (Ifip)
10:00-10:30 - Ingredients Use of vegetable powders for the stabilization of emulsions - Cécile Joseph (Iterg)
10:30-11:00 am - Soft Processes Soft processes, an alternative to simplify recipes - Stella Planchon (CTCPA)
11h20-11h40 -Impact on the finished product What are the prospects for airborne fungal contaminants to increase the naturalization of industrial pastries? - Nicolas Nguyen Van Long (Adria)
11h40-12h10 - Industrialization Point of view of a company: industrialization of a product range with local sourcing - Benoît Rousseau (Patisserie des Flandre)
12h10-12h40 - Tool and method Action naturalité : from rating applications to the realization of a diagnosis - Justine Gateaux (Agria Grand Est) and Emilie Doré (Critt Agro-Alimentaire La Rochelle)

website of ACTIA

Watch the CTCPA's participation to the webinar on "soft" processes (1h35 video)

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