Yogurts and dairy products: the CLCV association calls for less sweet recipes – Sciences et Avenir

The association for the defense of consumers and users of CLCV has asked manufacturers to “improve their recipes” of yogurts and dairy desserts that “sometimes contain high sugar content,” according to a study published on September 28, 2021.

264 styled desserts and yogurts

“The CLCV asks manufacturers and distributors to improve their recipes by minimizing the amount of added sugars and the use of additives and flavorings,” he explains after reviewing “the packaging of 264 fresh flavored yogurts and desserts”, identified in March 2021 in 9 major French retail chains. The association has studied on each occasion “its composition, its nutritional profile, the amount of fruit and the origin of the milk” and considers that these fresh yogurts and desserts “should be consumed occasionally because they sometimes contain a high sugar content” .

Fruit yogurts … without fruit

It is aimed in particular at creams, mousses and custards “that contain the equivalent of four sugar cubes for a 125g jar and that mostly have a C or D rating (90%) on the Nutri-Score scale.” “Eight out of ten products studied contain aromas, mainly natural and seven out of ten products contain at least one additive, mainly thickeners and gelling agents,” he adds, while “for all the categories of products studied, to the ‘With the exception of yoghurts of vegetable origin, there are recipes without additives and without aromas “, proof that this is possible.

Furthermore, the association points to the sometimes misleading presence of beautiful shiny fruits in yogurt packages … which contain on average only 8% fruit. “In one out of every 10 products, there is not even a trace of fruit,” he laments, proposing the establishment “of a minimum threshold for fruit so that it stands out on the packaging.” Finally, if the milk of animal origin “is largely French”, in 86% of the yogurts and in 70% of the desserts, the origin of the milk of plant origin (soy, almond, coconut … ) “is still unknown in 65% of cases,” denounces the CLCV, asking for more transparency on the matter.

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