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[vc_row][vc_column][vc_column_text css=\u201d\u201d]<\/span><\/span><\/span><\/span><\/span><\/span><\/span>Les alternatives aux produits laitiers se confrontent \u00e0 un march\u00e9 extr\u00eamement exigeant : elles doivent offrir saveur, onctuosit\u00e9, fonctionnalit\u00e9, ainsi qu\u2019un profil nutritionnel et environnemental solide \u2014 tout cela \u00e0 un prix accessible.<\/p>\n

La cl\u00e9 pour obtenir des analogues de produits laitiers<\/strong> de haute qualit\u00e9 r\u00e9side dans les processus fermentaires<\/strong>. La fermentation peut \u00eatre utilis\u00e9e non seulement pour \u00e9laborer le produit final, mais aussi pour obtenir ou am\u00e9liorer des ingr\u00e9dients capables d\u2019augmenter la qualit\u00e9 de la formulation.
Dans cet article, nous pr\u00e9sentons des cas pratiques permettant de d\u00e9velopper des analogues laitiers \u00e0 travers diff\u00e9rents types de fermentation, ainsi que des strat\u00e9gies compl\u00e9mentaires allant des mati\u00e8res premi\u00e8res v\u00e9g\u00e9tales locales \u00e0 la structuration des graisses et au fractionnement \u00e0 sec.<\/p>\n

Processus de fermentation<\/strong><\/h2>\n
$\"processus$ <\/p>\n
Le choix du type de fermentation d\u00e9pendra du r\u00e9sultat vis\u00e9 : produit final pr\u00eat \u00e0 consommer, ingr\u00e9dients interm\u00e9diaires destin\u00e9s \u00e0 am\u00e9liorer les formulations ou ingr\u00e9dients avanc\u00e9s aux fonctions tr\u00e8s sp\u00e9cifiques. Voici un r\u00e9sum\u00e9 de l\u2019apport de chaque voie et du moment o\u00f9 l\u2019utiliser.<\/p>\n
Produit final : fermentation traditionnelle<\/strong><\/h3>\n
Ce processus s\u2019applique directement aux matrices v\u00e9g\u00e9tale<\/strong>s, telles que les boissons v\u00e9g\u00e9tales ou les p\u00e2tes d\u2019ol\u00e9agineux. On utilise g\u00e9n\u00e9ralement des ferments similaires \u00e0 ceux employ\u00e9s dans les produits laitiers ferment\u00e9s : bact\u00e9ries lactiques (Lactobacillus bulgaricus<\/em>, Streptococcus thermophilus<\/em>) et certains champignons (Penicillium camemberti<\/em>, P. roqueforti<\/em>).<\/p>\n
\n
R\u00e9sultats : <\/strong>Analogues de yaourt et de fromage issus de boissons v\u00e9g\u00e9tales ; acidit\u00e9 contr\u00f4l\u00e9e, gel stable et faible syn\u00e9r\u00e8se.<\/li>\n
Ce que cela r\u00e8gle : <\/strong>R\u00e9duction des off-flavours<\/em> v\u00e9g\u00e9taux, g\u00e9n\u00e9ration d\u2019un profil aromatique typique des produits laitiers et am\u00e9lioration de la texture\/viscosit\u00e9.<\/li>\n
Quand l\u2019utiliser : <\/strong>Lorsque l\u2019objectif est un produit fini pr\u00e9sentant une bonne acceptation sensorielle, un clean label<\/em> et une conformit\u00e9 r\u00e9glementaire imm\u00e9diate.<\/li>\n
Param\u00e8tres cl\u00e9s : <\/strong>Type de ferment, capacit\u00e9 fermentaire sur matrices v\u00e9g\u00e9tales, pH final, temps\/temp\u00e9rature, force du gel, syn\u00e9r\u00e8se, stabilit\u00e9 sur la dur\u00e9e de vie.<\/li>\n<\/ul>\n
Ingr\u00e9dients interm\u00e9diaires : fermentation de biomasse et fonctionnalisation<\/strong><\/h3>\n
La croissance contr\u00f4l\u00e9e de levures et de champignons permet de g\u00e9n\u00e9rer de la biomasse prot\u00e9ique<\/strong> et de moduler des propri\u00e9t\u00e9s technofonctionnelles essentielles, tout en r\u00e9duisant les off-flavours<\/em> des prot\u00e9ines v\u00e9g\u00e9tales.<\/p>\n
Dans ce contexte, la fonctionnalisation<\/strong> agit comme l\u2019\u00e9tape strat\u00e9gique reliant la mati\u00e8re premi\u00e8re v\u00e9g\u00e9tale \u00e0 un comportement technologique et sensoriel proche de celui de la cas\u00e9ine ou d\u2019autres prot\u00e9ines laiti\u00e8res. On obtient ainsi des ingr\u00e9dients interm\u00e9diaires \u00e0 forte valeur ajout\u00e9e, int\u00e9grables dans des boissons, yaourts ou fromages v\u00e9g\u00e9taux pour am\u00e9liorer leur stabilit\u00e9, leur texture et leur profil organoleptique.<\/p>\n
\n
R\u00e9sultats : <\/strong>Mycoprot\u00e9ine (apport prot\u00e9ique et structurel), Single cell oils<\/em> (apport lipidique et comportement texturant), ingr\u00e9dients v\u00e9g\u00e9taux fonctionnalis\u00e9s avec de meilleures performances sensorielles et technologiques<\/li>\n
Ce que cela r\u00e8gle : <\/strong>Am\u00e9lioration de la technofonctionnalit\u00e9 (\u00e9mulsification, g\u00e9lification, r\u00e9tention d\u2019eau), r\u00e9duction des off-flavours et augmentation de la valeur nutritionnelle sans impact sur l\u2019\u00e9tiquetage.<\/li>\n
Quand l\u2019utiliser : <\/strong>Pour g\u00e9n\u00e9rer de la mycoprot\u00e9ine ou lorsque la matrice v\u00e9g\u00e9tale n\u00e9cessite une am\u00e9lioration sensorielle, technologique et\/ou nutritionnelle ; pour stabiliser boissons, yaourts et fromages analogues.<\/li>\n
Param\u00e8tres cl\u00e9s : <\/strong>Rendement, composition, impact rh\u00e9ologique, compatibilit\u00e9 avec le processus ult\u00e9rieur.<\/li>\n<\/ul>\n
Ingr\u00e9dients avanc\u00e9s : fermentation de pr\u00e9cision<\/strong><\/h3>\n
Cette approche repose sur des plateformes microbiennes con\u00e7ues pour produire des mol\u00e9cules sp\u00e9cifiques.<\/strong><\/p>\n
\n
R\u00e9sultats : <\/strong>Mol\u00e9cules sur mesure reproduisant des fonctions cl\u00e9s de la matrice laiti\u00e8re (r\u00e9seaux prot\u00e9iques de type cas\u00e9ine, lipides sp\u00e9cifiques, enzymes\/ar\u00f4mes).<\/li>\n
Ce que cela r\u00e8gle : <\/strong>Besoins tr\u00e8s sp\u00e9cifiques en structure, fondant, maturation aromatique ou stabilit\u00e9 qui ne peuvent \u00eatre atteints avec des mati\u00e8res premi\u00e8res v\u00e9g\u00e9tales standard.<\/li>\n
Quand l\u2019utiliser : <\/strong>Pour des projets de R&D \u00e0 moyen terme n\u00e9cessitant des fonctionnalit\u00e9s tr\u00e8s performantes.
Note r\u00e9glementaire (UE)<\/strong> : non commercialisable \u00e0 ce jour ; n\u00e9cessite une strat\u00e9gie r\u00e9glementaire et des alternatives court terme (traditionnel + biomasse).<\/em><\/li>\n<\/ul>\n
$\"precision$ <\/strong><\/h2>\n
Fermentation \u00e0 partir de mati\u00e8res premi\u00e8res v\u00e9g\u00e9tales locales : Projet FERVELACT<\/strong><\/h2>\n
Reproduire l\u2019ar\u00f4me, l\u2019onctuosit\u00e9 et la valeur nutritionnelle<\/strong> typiques des produits laitiers \u00e0 partir de mati\u00e8res v\u00e9g\u00e9tales est un d\u00e9fi majeur.
Pour y parvenir, AINIA utilise des fermentations contr\u00f4l\u00e9es \u00e0 partir de bases v\u00e9g\u00e9tales de souchet, amande, lupin et lin, ainsi que des technologies avanc\u00e9es :<\/p>\n
\n
M\u00e9tabolomique<\/strong> : identification des m\u00e9tabolites cl\u00e9s g\u00e9n\u00e9r\u00e9s pendant la fermentation<\/li>\n
M\u00e9tag\u00e9nomique<\/strong> : caract\u00e9risation des microorganismes responsables<\/li>\n
Food Computing<\/strong> : orientation du processus vers un profil sensoriel cible<\/li>\n<\/ul>\n
R\u00e9sultats :<\/strong><\/p>\n
\n
Conception de ferments adapt\u00e9s \u00e0 chaque mati\u00e8re premi\u00e8re v\u00e9g\u00e9tale<\/li>\n
Nouveau liquide v\u00e9g\u00e9tal (lupin + souchet) avec un profil nutritionnel comparable au lait de vache demi-\u00e9cr\u00e9m\u00e9<\/li>\n
Analogues ferment\u00e9s de yaourt et de fromage avec gel stable, faible syn\u00e9r\u00e8se et profil nutritionnel proche des r\u00e9f\u00e9rences laiti\u00e8res<\/li>\n<\/ul>\n
$\"An\u00e1logos$ <\/strong><\/h2>\n
Optimisation du go\u00fbt via la fermentation : Projet FLAVOURFERM<\/strong><\/h2>\n
R\u00e9duire les off-flavours v\u00e9g\u00e9taux et obtenir un bon profil sensoriel (ar\u00f4me + texture)<\/strong> est essentiel pour l\u2019acceptation des analogues de produits laitiers<\/strong>.
Pour cela, nous optimisons diff\u00e9rents processus fermentaires \u2014 traditionnel, biomasse et pr\u00e9cision \u2014 et validons les r\u00e9sultats en environnement r\u00e9el gr\u00e2ce \u00e0 :<\/p>\n
\n
\n
Prot\u00e9ines recombinantes (cas\u00e9ine sans animaux) issues de fermentation de pr\u00e9cision<\/p>\n<\/li>\n
\n
Biomasse fongique pour obtenir des ingr\u00e9dients \u00e0 meilleure qualit\u00e9 sensorielle et nutritionnelle<\/p>\n<\/li>\n
\n
Fermentation traditionnelle pour applications analogues laiti\u00e8res<\/p>\n<\/li>\n
\n
Mod\u00e9lisation computationnelle pour pr\u00e9dire les compos\u00e9s volatils associ\u00e9s au profil laitier et umami<\/p>\n<\/li>\n<\/ul>\n
R\u00e9sultats obtenus :<\/strong><\/p>\n
\n
\n
Am\u00e9lioration significative de l\u2019ar\u00f4me et de la texture, \u00e0 valider aupr\u00e8s de consommateurs<\/p>\n<\/li>\n
\n
Ingr\u00e9dients fonctionnels pr\u00eats pour boissons, fromages analogues et m\u00eame analogues carn\u00e9s<\/p>\n<\/li>\n
\n
Voies de formulation clean label<\/em> et compatibles avec l\u2019industrialisation<\/p>\n<\/li>\n<\/ul>\n
Projet d\u00e9velopp\u00e9 par AINIA avec le soutien de l\u2019Union Europ\u00e9enne.<\/p>\n
Prot\u00e9ines et ingr\u00e9dients fonctionnels obtenus par classification \u00e0 air : Projet AIRPROT<\/strong><\/h2>\n
Accro\u00eetre la teneur prot\u00e9ique et la fonctionnalit\u00e9 des alternatives prot\u00e9iques<\/a><\/strong> de mani\u00e8re durable et sans impact sur l\u2019\u00e9tiquetage n\u00e9cessite de nouvelles approches.
Dans le projet AIRPROT, AINIA a d\u00e9velopp\u00e9 :<\/p>\n
\n
Fractionnement \u00e0 sec par classification \u00e0 air: <\/strong>\u00c0 partir d\u2019algarroba, lupin, insectes et coproduits v\u00e9g\u00e9taux. Des traitements thermiques\/enzymatiques ont \u00e9t\u00e9 appliqu\u00e9s pour moduler viscosit\u00e9 et texture, imitant des matrices telles que lait, yaourt ou fromage, tout en am\u00e9liorant la digestibilit\u00e9.<\/li>\n
Strat\u00e9gies de fonctionnalisation: <\/strong>Thermiques, enzymatiques et fermentaires.<\/li>\n<\/ul>\n
R\u00e9sultats :<\/strong><\/p>\n
\n
\n
Modulation des propri\u00e9t\u00e9s nutritionnelles, sensorielles et technologiques selon les conditions de traitement<\/p>\n<\/li>\n
\n
Concentr\u00e9s prot\u00e9iques et fractions d\u2019amidons\/fibres avec meilleure \u00e9mulsification et r\u00e9tention d\u2019eau<\/p>\n<\/li>\n
\n
Validation dans diff\u00e9rentes matrices alimentaires (smoothies, produits de boulangerie)<\/p>\n<\/li>\n<\/ul>\n
Projet d\u00e9velopp\u00e9 par AINIA gr\u00e2ce au soutien de la Generalitat Valenciana et d\u2019IVACE.<\/p>\n
Nouvelles voies pour cr\u00e9er des structures lipidiques durables : Projet BOIL\u00c0<\/strong><\/h2>\n
La transition vers des analogues de produits laitiers<\/strong> plus durables n\u00e9cessite de remplacer l\u2019huile de palme et de coco par des structures lipidiques capables de reproduire la fonctionnalit\u00e9, la stabilit\u00e9 et la performance sensorielle des graisses laiti\u00e8res.
AINIA a explor\u00e9 plusieurs voies technologiques :<\/p>\n
\n
\n
Extraction avanc\u00e9e d\u2019ol\u00e9osomes (p\u00e9pin de raisin, courge)<\/p>\n<\/li>\n
\n
Oleogelation prot\u00e9ique pour structurer des huiles v\u00e9g\u00e9tales liquides<\/p>\n<\/li>\n
\n
Production de Single Cell Oils<\/em> par fermentation microbienne<\/p>\n<\/li>\n
\n
D\u00e9veloppement d\u2019une lign\u00e9e cellulaire d\u2019olivier pour explorer de nouvelles voies biosynth\u00e9tiques<\/p>\n<\/li>\n<\/ul>\n
R\u00e9sultats :<\/strong>
Des fractions riches en ol\u00e9osomes, de nouvelles graisses structur\u00e9es et \u00e9mulsionn\u00e9es avec prot\u00e9ines, des avanc\u00e9es en lipides microbiens, et une lign\u00e9e cellulaire d\u2019olivier \u2014 un portefeuille de graisses durables adapt\u00e9es aux analogues laitiers et produits plant-based<\/em>.<\/p>\n
Projet d\u00e9velopp\u00e9 par AINIA gr\u00e2ce au soutien d\u2019IVACE, de la Generalitat Valenciana et de l\u2019Union Europ\u00e9enne.<\/p>\n
$\"Boila$ [\/vc_column_text]<\/span><\/p>\n<\/div><\/body><\/html>","protected":false},"excerpt":{"rendered":"
[vc_row][vc_column][vc_column_text css=\u201d\u201d]Les alternatives aux produits laitiers se confrontent \u00e0 un march\u00e9 extr\u00eamement exigeant : elles doivent offrir saveur, onctuosit\u00e9, fonctionnalit\u00e9, ainsi qu\u2019un profil nutritionnel et environnemental solide \u2014 tout cela \u00e0 un prix accessible. La cl\u00e9 pour obtenir des analogues de produits laitiers de haute qualit\u00e9 r\u00e9side dans les processus fermentaires. La fermentation peut \u00eatre […]<\/p>\n","protected":false},"author":304,"featured_media":185162,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1976],"tags":[],"class_list":["post-185177","post","type-post","status-publish","format-standard","hentry","category-innovation-technologique"],"acf":[],"yoast_head":"\nProcessus de fermentation pour d\u00e9velopper des analogues laitiers<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez comment les processus de fermentation permettent de cr\u00e9er des analogues de produits laitiers avec meilleures saveur, texture et fonctionnalit\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ainia.com\/fr\/ainia-news\/processus-fermentation-analogues-produits-laitiers\/\" 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