 Presentation of the ACTIA Practical Guides
Some projects of ACTIA restore their work in the form of practical guides, intended to the industrials, and for the professionals of the sector.
Regarding nutrition, 2 referencial guides have been published:
 The practical nutritionnal audit guide
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 Launched in June 2004, this guide presents the methodology to be adopted during a "nutritional audit":
It is an inventory which make possible to better know the forces and weaknesses of its product on the nutritional level.
The working group gathered by ACTIA consists of 8 structures to various competences:
ACTIA, 3 interfaces centers members of the network including CRITT Agro-Alimentaire Poitou-Charentes, CRITT IAA Provence-Alpes-Côte d'Azur and TRIAL,
Nutrimarketing consulting, AFSSA,
UMR GENIAL of l'ENSIA and Jean de la Tullaye.
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With this guide, the authors wished to place at the disposal of the professionals of food mutualized know-how and an experiment, which can be used as a basis of work for the nutritional evaluation of food.
It comes to formalize and bring rigour to often empirical and disparate methods, and yet increasingly used in the context of development of products with a health vocation.
It presents an original method, which approaches all fields related to the marketing of a foodstuff: bibliographical study, characterization of the ingredients of the receipt and the process, theoretical nutritional estimate of the formula, nutritional analyses, lawful framing,market research and competition, study of waitings and the nutritional profile of the target consumer.
The originality of the method rests on the methodology of "nutritional HACCP", which, by the study of the process, evaluates the dangers and the nutritional benefit of the product.
This guide, is a first formalization, will gain to be enriched and ito be improved by the experience feedbacks of the people who will make the use of it.
For any further information, contact Charlotte BREIL : c.breil@crittiaa.com
The practical guide on Mediterranean Food
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The Mediterranean food profits from an excellent image near the consumers, by his sensory and cultural richness, and its interest in the prevention of certain pathologies.
In a such context, to develop the nutritional potential of the processed products represents for the agro-alimentary industrialists of the Languedoc-Roussillon areas and Provence-Alp-Coast of Azure a true strategic stake.
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It is the objective which 30 companies of these two areas laid down by initiating the PRIAM programme: Interregional programme on the Mediterranean Food, at the sides of scientists, experts, with the support of ACTIA, and 2 CRITT: CRITT PACA and TRIAL.
The practical guide on the Mediterranean food, is the 2 year old fruit of work.
It constitutes a single synthesis of information for the use of industrials:
positioning of the regional products in the Mediterranean food, quality of the raw materials, impact of the transformation on nutritional qualities...
It is a great tool of assistance to the communication, but also to the reflexion and the innovation.
For any further information, contact Sandrine VUILLEMENOT (CRITT PACA) or Danielle LESTANG (TRIAL)
To know the other practical guides published by ACTIA.
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