Between Pleasure & Health, there can be balance !

Quite a feat given that most products of this type had at the time the nutritional equivalent of a Nutri-Score D. Since then, our expertise in this domain has grown to include other spectacular developments: the muffin NutriA, the doughnut Nutri (B) and other reformulation challenges.

The Nutri-Score labelling is at present becoming increasingly well-known, since 8 out of 10 French people confirm having seen this logo (RelevanC for CasinoMax – February 2020). Moreover, ever more European countries are joining in with this label concept (to date optional) that is easy to read and simple for consumers, the objective being clearly to extend ranges with the best Nutri-Scores (France, Belgium, Luxembourg, Switzerland, the Netherlands, Germany).  It has got to such a point that the European Commission is considering introducing the principle of obligatory signage…

Great effort has been expended in the area of reformulation so that industrial producers can improve the nutritional quality of their baked goods and major national brands and retailers have already adopted the Nutri-Score as indicator of nutritional value. It is gaining ground and there is growing interest for the consumer who uses it to compare products.

Morning goods and cakes are rich products and their recipes can be overhauled, but not without carrying out numerous tests and validating texture and acceptability, as even without going as far as a Nutri-Score A, it can be interesting to improve the nutritional composition. As for breads they can combine Pleasure & Health by optimising their nutritional composition, with targeted ingredients which make it possible to make nutritional claims.

Producers have several formulation options available to them and we support them in this process thanks to our design and sensory evaluation laboratories to measure and adjust recipes and formulations.

With this in view, EUROGERM and the ARPEGES Centre of Expertise is organising a webinar on the coming 17th December on the subject: OPTIMISING NUTRITIONALLY YOUR BAKERY PRODUCTS: the EUROGERM approach in the context of Nutri-Score.

For further information you can send an email to webinaire@eurogerm.com