Oléagineux, Corps gras, Lipides (Mar 2008)

Besoins des industries alimentaires : alimentation, nutrition et élaboration d’aliments

  • Trystram Gilles

DOI
https://doi.org/10.1051/ocl.2008.0170
Journal volume & issue
Vol. 15, no. 2
pp. 134 – 138

Abstract

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The food industries have to face new challenges and new stakes. The impact of food on nutrition and health become very important and the strategies of the companies have to change. The paper analyses the existing stakes and the way that companies have to develop in order to obtain products evolution and process reengineering. The difficulties are highlighted and the limitation of existing approaches too.

Keywords