2020/03/05 by Champion, Mathilde, Molle, Odeline, Narayanane, Ghislaine
#Apports nutritionnels #Composition nutritionnelle #Food industry #Industrie agroalimentaire #Mots-clés Industrie agroalimentaire #Nutritional composition #Nutritional intake #Nutritional recommendations #Recommandations nutritionnelles #Reformulation
paper · doi:10.15454/bf1p-cq13
Based on Oqali results, this article aims to highlight the main results on the evolution of the quality of the food supply observed in recent years and to discuss both their impacts and some of the difficulties observed. The existence of a wide variability of nutritional composition within product families suggests a high potential for reformulation of these products. In this sense, some companies have undertaken reformulation procedures, leading to a significant drop in salt, sugar and fat content in certain product families. However, these reformulation processes are still too small and may be in the direction of improvement or degradation depending on the food groups considered. These contrary developments limit the impact observed on the nutritional intake of consumers. In addition, the launch of new products seems less often the occasion for nutritional improvements. It is likely that the arguments put forward to attract consumers to new products are more sensory or practical than nutritional. With regard to consumer behaviour and the movements of the purchases they make, they have relatively small impacts on the average quality of the quantities purchased.