Naturalness in the production of vegetable oils and proteins

Patrick Carré

doi:10.1051/ocl/2020065

Abstract

The crushing industry is called upon to modify its processing methods in response to a rising demand for vegetable proteins, while at the same time increasing transparency and naturality. Changing the processes without taking this request into account would mean risking rejection and failure. The social sciences have shown that the collective unconscious inextricably links the notion of naturalness to healthy eating, respect for the environment, and social honesty. However, this notion goes beyond what’s rational and proves difficult to pin down when it comes to evaluating products. France does not recognize the ISO data sheet that defines what a “natural” ingredient is. Yet we do need a standard, if only to make informed choices between different possible technological paths. This standard of reference could be inspired by available norms in related fields, or it could be based on the best available technologies within a framework that takes into account both societal aspirations and the technical and economic possibilities of the industrial world. To achieve this, the sector’s representative bodies, the State, and consumer advocate groups should engage in a collective approach.

Highlights

To ignore the demand for naturalness would be to risk a repeat of the GMO failure
The crushing industry is faced with the injunction to modify its processing methods to better satisfy the appetite of vegetable proteins when, at the same time, it is asked for more transparency, more naturalness
The social sciences have shown that the notion of naturalness aggregates in the collective unconscious the questions of healthy food, respect for the environment and social honesty

Summary

The crushing industry is faced with the injunction to modify its processing methods to better satisfy the appetite of vegetable proteins when, at the same time, it is asked for more transparency, more naturalness. The social sciences have shown that the notion of naturalness aggregates in the collective unconscious the questions of healthy food, respect for the environment and social honesty. This notion escapes rationality and proves difficult to define for those who wish to evaluate their products. We need a benchmark, if only to make rational choices between different possible technological paths. A collective approach should be undertaken between the representative bodies of the sector, the state and consumers representatives

Introduction

The nature of naturalness

Defining naturalness – What standard to use?

Towards an open and evolutionary approach

Findings

Outstanding issues