Nutraveris
Thursday, September 1, 2011
Category : nutritional profiles | Author : experts | Comment : No Comments
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Kiri, La vache Kiri, Uncle Ben’s, and Thiriet have all four committed to improving the nutritional quality of their products by signing a voluntary charter to nutritional improvement.

Kiri and La vache Kiri undertake to reduce the average fat content by 5.7% and 5.6% respectively, as well as the average sodium content by 5.8% and 6.4% respectively. In addition, La vache Kiri is committed to increasing the average calcium content by 38%.
Similarly, Uncle Ben’s plans to reduce the average level of sodium from 18 to 24% for Sauces and Express products, respectively.
Finally, Thiriet committed to integrating nutrition criteria to the requirements for its suppliers. In addition, Thiriet committed to reducing by 60% in average the levels of saturated fatty acids, and to replace palm oil with other oils slightly more saturated.

While a new health and nutrition national program has just been launched, the PNNS3 (2011-2015), it is encouraging to see new businesses involved in this process.

Reference: www.sante.gouv.fr

Thursday, February 17, 2011
Category : nutritional profiles | Author : experts | Comment : No Comments
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Three new signatory companies have undertaken to improve the nutritional quality of some of their products: the French federation of porkbutchers industrialists, meat processors (FICT), Kellog’s, and Cereal Partners France (CPF).

Kellog’s France commitments include a 9% reduction in simple sugars content, a 15.8% reduction in sodium content, and a 25.6% increase in fiber content in average by 2014 for breakfast cereals.

As for the CPF, it has pledged to reduce the level of simple sugars by 12% on average without compensation by adding fat, and to increase whole grain content of 5% to 16% by 2012, as well as to reduce by 17% in average the sodium level for Nestlé breakfast’s cereals.

Finally, the FICT committed to developing a strategy to further reduce sodium levels (at least 5%) and fat (at least 5%) of the main cooked pork meats produced in France by changing their composition rules to lead eventually to a modification of the code of practice. The profession is also committed to promoting nutrition labeling.

Reference : http://www.sante.gouv.fr/htm/pointsur/nutrition/actions8.htm 

Thursday, April 15, 2010
Category : TRENDS | Author : experts | Comment : No Comments
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Under the National Nutrition and Health Program (PNNS), trademarks P’tit Louis and Lesieur undertake to improve the composition of their products. For P’tit Louis, commitments are to:
– Make its products “source of calcium per serving” and “rich in vitamin D per 100g”,

– Reduce fat content from 20 to 25% by 2011,

– Reduce levels of added salt to meet the maximum threshold of 0.5% by 2013,

– Meet internal nutritional specifications for development of new products and improve the nutrition information.

Lesieur, meanwhile, is committed to:

– Make Isio and Frial oils rich in omega-3,

– Remove palm oil and meet the following thresholds for the special frying oils: saturated fat <10% trans fatty acids <1%, source of omega-3,

– Enrich Isio oils in vitamin D,

– Reduce the sodium chloride content of sauces, dressings and mayonnaise light of 15-20% on average and 1.3% for conventional mayonnaise between 2010 and 2012, – Improve product labeling for end 2012, further development of nutritional information, promote the use of benchmarks PNNS to its employees and support research.

Reference : http://www.sante.gouv.fr/htm/pointsur/nutrition/actions8.htm