Groupe de recherche en agroalimentaire sur les produits et les procédés

Organic products are vulnerable to fraud due to their premium price. Analytical methodology helps to manage the risk of fraud and due to the miniaturization of equipment, tests may nowadays even be rapidly applied on-site. The current study aimed to evaluate portable near infrared spectroscopy (NIRS) in combination with chemometrics to distinguish organic milk from other types of milk, and compare its performance with benchtop NIRS and fatty acid profiling by gas chromatography. The sample set included 37 organic retail milks and 50 non-organic retail milks (of which 36 conventional and 14 green 'pasture' milks). Partial least squares discriminant analysis was performed to build classification models and kernel density estimation (KDE) functions were calculated to generate non-parametric distributions for samples' class probabilities. These distributions showed that portable NIRS was successful to distinguish organic milks from conventional milks, and so were benchtop NIRS and fatty acid profiling procedures. However, it was less successful when 'pasture' milks were considered too, since their patterns occasionally resembled those of the organic milk group. Fatty acid profiling was capable of distinguishing organic milks from both non-organic milks though, including the 'pasture' milks. This comparative study revealed that the classification performance of the portable NIRS for this application was similar to that of the benchtop NIRS.

Nearly 40% foodborne outbreaks in the European Union are attributable to food practices in domestic homes that include handling and preparation of raw chicken. Hand washing is an important way to prevent cross-contamination with pathogens during chicken preparation. This study, which is part of the EU Horizon 2020 funded consortium SafeConsume, aimed at quantifying and understanding hand washing practices in three categories of households and five European countries. A quantitative survey (n = 1889) was combined with qualitative research, during which 75 participants from France, Norway, Portugal, Romania, and the United Kingdom were observed and interviewed. An original method for analysing video with “The Observer XT” software was developed to identify when and how risk arises. The quantitative survey and qualitative research data revealed that touching raw chicken was more frequent in Romania and Portugal. Practices to avoid touching raw chicken were declared and observed, although observations revealed that these practices were not always consistently followed. Only a third of the participants washed their hands with soap after handling raw chicken with important variations among countries (a majority in Norway and in the UK, a few in France and Portugal, none in Romania), in contrast to the results of the survey. Observations and interviews suggested that rinsing hands with water only and washing hands with soap are considered equivalent by many people. Barriers to washing hands due to improper equipment were mainly observed in Romania. Washing hands after touching raw chicken was motivated by food safety concerns for some participants in Norway and the UK, but not in France and Portugal, where it was motivated by unpleasant feelings on hands, or presented as a habit. Participants not washing their hands after touching the chicken did it after other actions they presumably perceived as unsafe (e.g. touching the bin, handling pets, and blowing the nose), indicating that they did not specifically consider touching raw chicken as risky. Knowledge, habits, and equipment with regard to chicken and hand washing differed among European countries, resulting in safe and risky practices.

Abstract Facing the ecological and social crisis that the agrifood systems cross, a profound transformation of food systems is required, necessitating systemic and sustainable innovations. Sustainability assessments are generally performed to identify and/or validate the improvement in sustainability conferred by a designed artifact relative to the current or standard situation. However, they can have many other benefits in the design process. Here, we review the place, role, and conditions of use of sustainability assessment in innovation design processes in agrifood systems. By cross-referencing published findings and our own experience, we formalize a design process highlighting the place of sustainability assessment, whether design is intended for the creation of an agricultural or food artifact. We identify three types of assessment: initial diagnosis, screening between solutions at the ideation stage, and evaluation at the prototyping and development stages. We discuss ways of performing each of these assessments and highlight general key points about sustainability assessment. A first set of key points relate to criteria and indicators, a second set to the role of stakeholders, a third one to the adaptive nature of the assessment, and the last one to the uncertainty consideration. These key points provide guidance for efficient assessment in the design of innovations to increase the sustainability of agrifood systems. Thus, we demonstrate that the design process of innovations for sustainable agrifood systems requires (1) to formalize the place and mode of assessment, (2) to make use of relevant sustainability criteria and indicators, (3) to reinforce participatory practices, and (4) to adapt the assessment to the context of the designed artifact, to facilitate choices between imperfect solutions. Such an approach aims to promote innovations that meet the expectations of the system’s direct stakeholders, but also integrate the needs of invisible actors such as the environment or the well-being of populations.

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry - Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].

Aims: Given the diversity of French dry Rosé wines, Provence Rosé producers (France) wish to evaluate the typicality of their wines in order to better identify their typical characteristics. A clear pink color is one of them but they would also like to identify some specific odors and aromas. Here, we address these issues by: (i) assessing whether the identity of Provence Rosé wines is perceptible by tasting and shared by professionals based on specific odors and aromas (disregarding color as indicator using black glasses), and (ii) evaluating the impact of color on Provence Rosé wine typicality.Methods and results: Complementary methods were used: exemplarity measurements by a panel of wine professionals, sensory evaluation by a trained expert panel, and color assessment. It was confirmed that Provence Rosé wine typicality is based on color because the clearest wines were found to be more typical. However, typicality in odors and aromas was also demonstrated. Using black glasses, wine professionals from Provence agreed on ‘citrus fruit’, ‘exotic fruit’ and ‘fresh floral’ odors and aromas being typical attributes of Provence Rosé wines. Next, when using transparent glasses, the color of the wines clearly modified the perception of exemplarity.Conclusion: There is no single sensory profile of typical Provence Rosé wines. Variability within the sensory profiles of this specific Rosé wine area was observed, but some common aromatic and visual characteristics were identified.Significance and impact of the study: These results could be used as a marketing tool to better highlight the specific intrinsic characteristics of Provence Rosé wines. It will now be interesting to investigate the Provence area further in order to evaluate potential sub-area specificities linked to “terroir” factors.

Managing pet obesity relies heavily on the active involvement of owners; however, a key challenge arises from misperceptions about their own pet's body condition. Given evolving societal dynamics like the body positivity movement, understanding owners' perceptions is increasingly pivotal. To evaluate the differences in owners' perception, this study compared the use of verbal and visual body condition score scales versus the established nine-point body condition score system. The factors linked to underestimation were further specifically investigated. Owners of healthy adult dogs and cats attending vaccination consultations in Veterinary Hospitals in France between 2020 and 2022 were recruited. They were required to assess their pets' body condition initially using an oral description and then with the nine-point BCS visual scale. Their assessments were then compared with the BCS determined by veterinary health care personnel, considered the primary investigator. A total of 304 dogs and 270 cats were included in the study. It was observed that 27% of dog owners and 24% of cat owners underestimated their pets' body condition. Among dog and cat owners, factors associated with the underestimation of body condition were the pets' overweight status and having children. This discovery emphasizes the need for a holistic One Health approach that prioritizes the health and well-being of both humans and their pets. When it comes to pet owners evaluating their pets' body condition, underestimation proved to be the predominant misperception. Addressing this issue requires comprehensive education to empower owners to recognize and comprehend their pets' overweight status, a critical step for the overall well-being of companion animals.

Abstract There is an urgent need for agriculture in general, and for viticulture in particular, to reduce their impacts on the environment. Doing so requires an approach that supports transitioning to more environmentally friendly practices. Involving farmers and agricultural advisors is key to lifting technical, economic, and social barriers to this transition. Participatory methods can help to consider specific contexts and concerns, but few suitable tools are available. We developed a methodological framework to address both environmental and economic dimensions at the field and farm scales in three participatory ecodesign workshops with winegrowers. We applied our framework to the ecodesign of pathways of technical operations in the Middle Loire Valley, France. The first two workshops focused on the field scale, and group interactions were facilitated using a serious game and a “live” assessment of the environmental performance of the ecodesigned system. The third workshop focused on implementation at farm level. The aggregated environmental impact of the ecodesigned farm decreased by 4%, while the economic performance of its four pathways of technical operations improved. We showed that combining environmental and economic assessment tools, suitable for use in participatory workshops, addresses most mechanisms for and barriers to changing practices at the farm scale. The typology of activities at the farm scale allows farm characteristics and the diversity of production systems to be represented in the ecodesign without over-complicating the process. The use of farm maps takes advantage of the collective expertise of the group and increases participant involvement. This process highlighted the need to continue to extend the scope and criteria of ecodesign to decrease environmental impacts even more. Here, we show for the first time the need to quantify the influence of a farm’s environmental practices on its economic performance to reduce the perception of risk and facilitate adoption of these practices.

Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to different eating patterns. As such, we aimed to identify successful strategies for at-home protein-fortification to empower older adults to take a personalised approach to their nutrition, without requiring a large behavioural change. To explore healthy older adults' (age 70+) acceptability and preferences for at-home protein fortification, European project Fortiphy led discussions with older adults (n = 37) and caregivers of older adults (n = 15) to develop high-protein recipes, which were then utilised in a home-use trial with healthy older adults (n = 158). Each fortified recipe was paired with a questionnaire to rate the ease of preparation and liking, and an end-of-study questionnaire was provided to capture overall opinions and preferences. The uniqueness of this study is that the protein fortified recipes were prepared and tested by older adults themselves, in their own homes. Findings showed that older adults were unaware of the importance of protein in ageing and did not have a desire to fortify their foods at present. Yet, they were positive regarding the concept and highlighted the importance of taste, familiar ingredients, and preferred preparation methods. Cultural preferences across countries were identified as having the most influence on the liking of fortified meals. This study also indicated a need for increased awareness of protein requirements to influence the motivation to use fortification.

<abstract> <p>Vegetable oils are among the foodstuffs produced and consumed in abundance by the population in Burkina Faso. These edible oils are nutrient sources for health. However, the oxidation of edible oils is a phenomenon that leads to their degradation. Hence, the objectives of this study were to determine the antioxidants compounds, to evaluate the antioxidant activity of vegetable oils produced in Burkina Faso and to propose good manufacturing practices. Thus, 32 samples of crude peanut oils and refined cottonseed oils were analyzed. α-Tocopherol was determined by High performance liquid chromatography (HPLC), total phenolic compounds and DPPH by spectrophotometry. The α-tocopherol averages are 10.89 and 56.44 mg/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). For total phenolic compounds, the averages are 2.91 and 0.64 mg/100 g of gallic acid equivalent for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). The inhibition percentages are respectively 17.97% and 5.58% (<italic>p</italic> < 0.05) for peanut oils and cottonseed oils. For antioxidant activity, the averages are 0.81 and 0.27 mg trolox/100 g for peanut oils and cottonseed oils, respectively (<italic>p</italic> < 0.05). Cottonseed oils have the highest levels of α-tocopherol while peanut oils have high levels of total phenolic compounds and antioxidant activity. Vegetable oils contain acceptable levels of α-tocopherol and total phenolic compounds for their oxidative stability and health benefits for the consumer. However, the levels of biomolecules will be higher if production and preservation conditions are improved and controlled. The results could be used for future recommendations about human feeding programs in Burkina Faso.</p> </abstract>

Aims. The present study aims to model grape quality criteria by combining a large number of viticultural practices and soil and climate variables related to the main determinants.Methods and results. A database has been developed using the Chenin Blanc grape variety in a Protected Designation of Origin. A statistical model, namely a Partial Least Squares (PLS) regression, has been determined for each grape quality criterion (sugar content, total acidity, malic acid, tartaric acid, available nitrogen, pH and bunch rot). This statistical analysis identifies the main viticultural practices and soil and climate variables related to the grape quality at harvest. The results highlight relationships between the length of vine pruning and pH and malic acid but even more significant relationships with tartaric acid, available nitrogen and bunch rot.Conclusion. The models point out the most relevant viticultural practices and soil and climate variables for the explanation of each grape quality criterion studied.Significance and impact of the study. The results provide a better understanding of the major variables that influence grape quality.

Post-harvest losses have been identified as one of the main causes of food shortage problems in most developing countries and in Togo especially. The aim of this study was to examine the determinants of post-harvest losses in tomato production in the Savannah region of Togo. A standardized structured questionnaire was used to collect data from 25 farmers selected through a combination of purposive and simple random sampling techniques. Descriptive statistics were used to summarize the characteristics of the respondents. Multiple regression analysis was conducted to examine the determinants of postharvest losses of tomatoes. The typical tomato farmer in the locality is 37 years, married, with a household of three people, and having attained a basic level of education. On average, farmers grow tomatoes on a farm of about 2 hectares and have about 10 years of farming experience. The study showed that 42% of tomatoes during the major season were lost and 90% during the minor season. From the farmers' point of view, the main sources of losses were rotting and bruising due to improper handling, diseases, and pest attacks. Regression analysis showed that farmer gender, household size, farm size, number of days in storage significantly influenced the level of post-harvest losses. Female gender, farm size, and the number of days in storage were positively associated with losses in tomato production. However, household size, membership in cooperatives, and growing improved varieties reduced post-harvest losses. Limited access to credit, lack of storage facilities, and lack of market access are the main constraints faced by tomato farmers. The study recommended periodic training of producers and membership in cooperatives. Education of farmers on growing improved varieties of tomatoes as well as training in proper processing of tomato fruits and derivatives to reduce post-harvest losses.

International audience

Better understanding consumers' expectations as regards ciders and building on the latest contributions of research are essential in order to meet expectations. This project was carried out from 2008 to 2011 under the lead of the Chambre régionale d’agriculture de Normandie. This work involved various partners among which IFPC, ESA Angers, INRA (Centre des sciences du goût et de l'alimentation and Unité de recherche cidricole), Laboratoire Frank Duncombe, ADRIA-Normandie and technicians from the cider industry. Results of this study (consumer panel and organoleptic preference mapping) have highlighted different cider consumer profiles. . It has also been demonstrated that sweet, fruity ciders with low bitterness and low astringency are preferred by a large majority of consumers. The recent research works conducted by the UMT Novacidre (a mixed unit formed by IFPC and INRA Unité de recherche cidricole de l’INRA du Rheu), have led to propose a range of management tools for cider-making in order to modulate the sensory profile of ciders. These tools, prospective or already existing, are efficient in terms of impact on the finished produce, both in the aromatic field with an increase of fruitiness and in terms of flavors, as they allow, for example, reduction of astringency, often rejected by consumers, without changing perception of bitterness which contributes to the produce structure.

The data presented here capture the structure of kitchen layouts belonging to consumers vulnerable to foodborne diseases and food risk-takers. Data were collected in the frame of the SafeConsume project by multidisciplinary research teams that visited consumers during preparing a meal and had the possibility to examine their cooking routines. Distances between sink and stove, sink and refrigerator, stove and refrigerator, sink and working place (countertop or table), stove and working place were analyzed to correlate food safety practices applied during cooking with kitchen arrangements. The results arising from analyzing the ergonomics of kitchens versus potential cross-contamination events are presented in Mihalache et al., [1]. These data contribute to a better understanding of real kitchen layouts and can be used as a starting point for future research regarding food safety-oriented arrangements instead of ergonomics-focused designs, for food safety risk assessments, as study cases for explaining specific measures that can be established to improve food handling and hygiene practices in homes and for sociological research pointing consumers' behavior during cooking.

Aging is frequently accompanied by a decrease in appetite and food intake, which predisposes the elderly to weight loss and increases the risk of malnutrition. Recent work has shown that less than 10% of the elderly living in nursing home meets their energy and protein needs, while 37% consume less than 2/3 of the recommended daily intake in protein. Considering the challenge of malnutrition in terms of quality of life and public health, it is essential to develop a food supply that meets the nutritional needs of seniors while satisfying their sensory preferences and their preserved abilities. The purpose of this review is to present a state of the art and perspectives on the development of foods tailored to (i) the sensory abilities and preferences and (ii) the oral health of the elderly.

L'objectif du travail est de fournir aux professionnels de la filière viticole des éléments objectifs sur la pertinence d'une stratégie collective de communication environnementale sur les vins d'AOC, de tester la pertinence d'une segmentation des consommateurs selon leur niveau d'implication vis-à-vis du vin et vis-à-vis de l'environnement, de mesurer l'interaction perçue par les consommateurs entre AOC et environnement selon le niveau de notoriété des AOCLe travail a été mené sur 4 années à partir d'enquêtes réalisées sur internet et sur les réseaux sociaux auprès de 3500 consommateurs français. Les résultats obtenus permettent de montrer des différences de perception par les consommateurs sur le lien entre « catégories de vins » et « production respectueuse de l'environnement »Globalement les vins d'AOC sont perçus comme significativement plus respectueux de l'environnement par rapport aux vins d'IGP eux-mêmes mieux perçus que les vins de France. Par ailleurs la réputation d'une AOC peut avoir une influence sur la perception du respect environnemental. Enfin pour les consommateurs, l'impact de la région viticole semble plus important que la réputation d'une AOC quant à « l'image environnementale perçue ». Ce travail permet de donner des éléments d'analyse sur la perception des consommateurs vis-à-vis des liens éventuels entre signes de qualité et production respectueuse de l'environnement. Il semble clair dans le cas de la filière viticole française que l'usage de messages environnementaux comme élément de différenciation et compétitivité pour les vins d'AOC ne répond pas à une attente de la majorité des consommateurs.

Contexte : La viticulture est très exigeante en intrants. La viticulture biologique est souvent considérée comme un système durable, mais elle a des impacts environnementaux. L'analyse du cycle de vie (ACV) permet de discriminer les itinéraires viticoles. Objectif : Notre article présente et discute l'intérêt de l'ACV pour évaluer, comparer et améliorer les itinéraires viticoles biologiques par une comparaison (i) des inventaires des pratiques, (ii) des inventaires du cycle de vie (ICV) et (iii) des ACV. Matériel et méthodes : Huit cas ont été étudiés dans trois régions viticoles françaises et deux années. L'ICV et l'ACV ont été calculés, cinq impacts ont été sélectionnés par corrélations (changement climatique, eutrophisation de l'eau douce, écotoxicité terrestre, acidification terrestre, eutrophisation marine). Résultats et discussion : des différences importantes entre les cas pour les pratiques et les quantités d'intrants ont été observées et l'étude des impacts sur le changement climatique a révélé la hiérarchie d'importance des opérations notamment mécaniques et un classement différent pour des impacts au kg de raisin et à l'ha de vigne. Les défis de l'ACV sont de mieux prendre en compte le soufre et le cuivre ; enrichir les bases de données sur les engrais organiques ; et construire des indicateurs de biodiversité. Conclusion : L'ACV est meilleure que les inventaires des pratiques pour évaluer la viticulture biologique. Mots-clés : évaluation environnementale, viticulture durable, conduite de la vigne, cuivre, carburant, fertilisation.

International audience

Data on the esters of hydroxycinnamic acids (HCAs) from the cell walls of wine grapes (Cabernet franc) and cider apples (Douce Moen and Guillevic) were acquired. Caffeic acid, p-coumaric acid (pCA) and ferulic acid (FA) monomers were identified by HPLC-UV/MS. Means to limit the oxidative degradation during cell wall preparation were assessed by the yield of HCA recovered after alkaline extraction. Following the optimum cell wall preparation, the pCA content varied between 2.3 and 32.5 mg kg−1 dry cell wall and that of FA varied between 0.3 and 17.2 mg kg−1 dry cell wall. Higher HCA quantities were found in the peels compared to the flesh and in apples compared to grapes. The Douce Moen apple was richer in HCAs than the Guillevic apple. pCA was localized in the cell wall as observed by TEM after labeling with the INRA-COU1 antibody that recognizes pCA linked to O-5 of arabinose. The anti-FerAra antibody targeting FA on O-5 of arabinose failed to locate FA esters in the apple and grape cell walls.

Since the context on environmental issues is challenging, the Cognac protected denomination of origin (PDO) adopted life cycle assessment (LCA) to inform its environmental strategy, initially focusing on vineyard soil management. This study developed a participatory eco-design approach involving stakeholders to inform the PDOs’ strategy for transitioning to less impactful crop management practices. It did this by drawing on literature that emphasises the use of participatory design, serious games, and LCA to foster knowledge sharing, engagement, and sustainability assessment. The approach that was put to the test in the Cognac PDO involved 17 elected officials with varying levels of experience. The participants used the serious game known as Vitigame (a game done for participatory ecodesign in viticulture) to ecodesign a soil management and fertilisation pathway for 2030, with the process guided by the results of the LCA. Exchange dynamics, LCA results, and participant feedback were analysed. The study revealed diverse dynamics and efficient ecodesign strategies among the participant groups, which resulted in a reduction of environmental impacts by up to 51% and raised new questions for the territory. The diversity of participants presented challenges, highlighting the need to improve LCA knowledge sharing. The workshop’s results could inform the PDO’s strategic planning. The interest of this innovative process including a serious game was confirmed, suggesting potential applications to other viticultural PDOs and adaptability to diverse sectors.