{"id":4309,"date":"2018-07-03T08:30:12","date_gmt":"2018-07-03T07:30:12","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=4309"},"modified":"2018-07-03T09:17:53","modified_gmt":"2018-07-03T08:17:53","slug":"quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/","title":{"rendered":"INRA study regarding acceptance of food textures in children"},"content":{"rendered":"<div class=\"l-subsection\"><div class=\"l-subsection-h\"><div class=\"l-subsection-hh g-html i-cf\">Little evidence is available about when to introduce which texture during the timely complementary food introduction. A French team (INRA) studied longitudinally the food texture acceptance between 6 and 18 mo children. Foods with different textures (purees, double textures, cooked pieces, sticky and hard foods) were offered at an age when few infants were already familiar with these textures. Results demonstrated that sticky textures were accepted from 8mo, hard foods from 12 mo and raw pieces from 18 mo and that chewing emerged at 8 mo and was well established at 10 mo.<\/p>\n<p>You can read the full text article published in Food Quality and Preference\u00a0<a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0950329318304051?\" target=\"_blank\">here<\/a>.<\/p>\n<p><span style=\"color: #99cc00;\"><em><strong>Orchidali can help you to<\/strong><\/em><\/span>\u00a0<a href=\"https:\/\/science-nutrition.com\/en\/communicable-deliverables\/\">valorize the nutritional properties of your products<\/a>.\n<\/div><\/div><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Little evidence is available about when to introduce which texture during the timely complementary food introduction. A French team (INRA) studied longitudinally<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":4361,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[506,505,27,512],"tags":[818,817,819],"class_list":["post-4309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comportements","category-consommateurs","category-recherche","category-recommandation","tag-acceptance","tag-baby","tag-complementary-food"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INRA study regarding acceptance of food textures in children - Orchidali - When feeding is health<\/title>\n<meta name=\"description\" content=\"Conseil scientifique et r\u00e9glementaire en alimentation\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"INRA study regarding acceptance of food textures in children - Orchidali - When feeding is health\" \/>\n<meta property=\"og:description\" content=\"Conseil scientifique et r\u00e9glementaire en alimentation\" \/>\n<meta property=\"og:url\" content=\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/\" \/>\n<meta property=\"og:site_name\" content=\"Orchidali - When feeding is health\" \/>\n<meta property=\"article:published_time\" content=\"2018-07-03T07:30:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-03T08:17:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/science-nutrition.com\/wp-content\/uploads\/2018\/07\/INRA_150.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"150\" \/>\n\t<meta property=\"og:image:height\" content=\"150\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Florence DEVILLERS\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Florence DEVILLERS\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/\"},\"author\":{\"name\":\"Florence DEVILLERS\",\"@id\":\"https:\/\/science-nutrition.com\/#\/schema\/person\/63c54c9295d6a15801aeef0bf2d8d289\"},\"headline\":\"INRA study regarding acceptance of food textures in children\",\"datePublished\":\"2018-07-03T07:30:12+00:00\",\"dateModified\":\"2018-07-03T08:17:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/\"},\"wordCount\":231,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/science-nutrition.com\/wp-content\/uploads\/2018\/07\/INRA_150.jpg\",\"keywords\":[\"acceptance\",\"baby\",\"complementary food\"],\"articleSection\":[\"Comportements\",\"Consommateurs\",\"Recherche\",\"Recommandation\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/\",\"url\":\"https:\/\/science-nutrition.com\/en\/2018\/07\/03\/quand-introduire-de-nouvelles-textures-lors-de-la-diversification-alimentaire\/\",\"name\":\"INRA study regarding acceptance of food textures in children - 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