A recent survey by the CLCV association reveals that the breadmaking industry is not always honest with consumers. Some brands do not hesitate to mislead consumers by claiming that products are healthier than they really are. Explanation.
Between the various product recalls published daily on the Rappel Conso site and the surveys 60 million consumers or UFC-Que Choisir, it is sometimes difficult to trust the products you find in the supermarket. Fortunately, certain associations are there to guide us in our choices and this is the case of the CLCV association.
In a recent survey published on May 20, 2024, the association takes stock of the breadmaking industry. Rusks, crackers, sandwich bread… these products often present themselves as healthier alternatives to fresh bread sold in bakeries. And yet, the Nutri-Score indicates a completely different reality.
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Beware of certain products in the breadmaking industry
And if the Nutri-Score is an excellent indicator, it still needs to be displayed on the products. However, as the CLCV association reveals, the Nutri-Score is only displayed on 57% of their sample, namely 1740 bread products from 148 references. But above all, certain products display marketing “health” which we must be wary of. For example, many products use terms like “reduced sugar” Or “low in salt” or “without additives” which thus give the impression that the products are good for health.
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However, the association notes that 67% of these products have a Mediocre Nutri-Score between C and E. These are often wholemeal rusks, table crackers, toasted breads or even soufflé pancakes. “Of the 51 references studied which display a positive claim, 67% have a Nutri-Score between C and E and 69% present additives and the like”, indicates the association.
Towards product improvement?
The CLCV association recommends that consumers to remain vigilant and above all, check the ingredients list on this type of product. However, the survey does not find only negative results. There are some positive points, namely that between 2019 and 2024, 25% of revenues have improved, including 16% with changes significant enough to improve their Nutri-Score. The association notes the removal of palm oil from 34% of products And reducing the number of additives in 36% families which contained them, namely plain and chocolate/nugget brioches, grilled breads/toasts, sandwich breads, croissants and pains au chocolat.
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In the spirit of improving revenues, the association asks manufacturers to “commit to the Nutri-Score approach and continue efforts to reformulate recipes by minimizing the use of additives, eliminating palm oil and reducing as much as possible the quantity of sugar, salt and saturated fatty acids. The association also calls on the European Commission to make the Nutri-Score compulsory in Europe.
Passionate about women’s news, Agathe has been deciphering the latest trends for aufeminin since 2022. Her favorite areas? Psychology, nutrition and well-being advice, without forgetting the tips…