Évolution récente de la composition nutritionnelle des céréales pour le petit déjeuner: quels impacts sur la qualité des produits ? | Recent evolution of breakfast cereals’ nutritional composition: which impacts on products’ quality?
2012
Nichèle, Véronique
This paper is devoted to the study of the recent evolution of ready-to-eat breakfast cereals’ (RTEBC) nutritional composition. First, the French system of charters of volunteering commitment on nutritional progress is described. Then, the nutritional improvements existing in the RTEBC sector before the charters setting up and after the charters signature by Kellogg's France and CPF-Nestlé companies are detailed (data are unfortunately unavailable in the Scamark and Casino companies’ charters). Finally, the studies’ results of the French Observatory of food quality (Oqali) on the RTEBC sector are presented. This paper shows that significant nutritional progress have been made in the French RTEBC sector. These progresses have undeniable impacts on RTEBC quality. Indeed, the RTEBC currently marketed have low sodium and sugars contents and high fibres content. Therefore, RTEBC consumers can consume RTEBC with a better nutritional profile.
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