2010/01/01 by Laure Souliac, Souliac, Laure, Gwénaëlle Bizet +3
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Culinary Culture and Tourism #Goût #Lipides #Nutrition #Nutrition, Genetics, and Disease #Plaisir
paper · doi:10.17180/7pty-py03
openalex publication_date 2010/01/01 · openalex created_date 2023/12/03 · openalex updated_date 2026/07/15
The Ministries of Food and Health have prompted traders to bring to market foods with less fat and sign charter pledging them to improve the nutritional composition of food stuff. The observatory of food quality monitors the progress of these efforts.Lipids have a very important role in sensorial and technological qualities, so we have to take it into account. It is now possible to improve the nutritional profile of foods while maintaining their sensorial qualities, but only within certain limits. Offering consumers lower-fat foods remains an appropriate solution in terms of public health to the extent that consumers have a perception of the nutritional composition which is not correct and that is only slightly adjusted by reading the labels. The National Programme for Food of the Ministry of Food, Agriculture and Fisheries will encourage operators to sign collective agreements by sector taking into account nutritional quality and taste in order to increase the impact of improving nutrition. Moreover, it is important to educate and inform consumers about their fat intake while taking into account the representations of food that can be varied, to improve adherence to dietary recommendations especially among the most precarious people.