If you are one of the consumers who is convinced that diet has a major influence on health, you should consult the "Health & Nutrition Summaries" we have added to our labels and other packaging.

Each label now includes a text explaining the main nutritional advantages of each of our products.

In addition, a nutritional table lists the main nutrients contained in the product: proteins, carbohydrates (including sugars), lipids (including saturated fatty acids), fibres, sodium and the energy content of 100 g of the product.

Finally, the main nutritional benefits are highlighted in a pictogram: contains dietary fibre", "low fat content"…

To help you understand this Health & Nutrition Summary, here is a small glossary that will, we hope, help explain this information as clearly as possible:

GLOSSARY

Calories: This is an energy measuring unit, used for expenditure of energy as well as the energy provided by a foodstuff. In the latter case, it is generally expressed for 100 g. We often talk about "calories", but the exact term "kilocalories".

Nutritional value: the nutritional value of a food item depends directly on the quantity of proteins, carbohydrates and lipids contained in the foodstuff.

Proteins: compounds that allow the body to build organs, grow and renew itself.
These are made up of amino acids. Their sequence and type govern the function of the protein: some are specific for skin, bones or muscles…Some amino acids are essential, as they cannot be synthesized by the body.
The recommended daily intake of protein is 50 g.
Ø 1 g of protein = 4kcal.

Carbohydrates: these provide glucose (the body's main source of energy). There are two main types:
- simple carbohydrates such as glucose, fructose (present in fruits), lactose (present in milk), sucrose (= table sugar), galactose.
- complex carbohydrates, such as starch.
Ø 1 g of carbohydrate = 4kcal.

The "available carbohydrate" and "simple sugar" contents of our products are listed in the nutritional table in each of our Health & Nutrition Summaries, respectively labelled "carbohydrate" and "sugar".

Dietary fibre: the components of a foodstuff not digested by the enzymes in the digestive tract.
Fibres therefore have a very low energy value.
There are two types of fibre: soluble fibre and insoluble fibre. Their biological properties are different.
Fibres are known to reduce the incidence of cardio-vascular illness and some cancers.

Lipids: these are the main constituents of fats and oils (butter, margarine, oils…), but are also present in other food items. Lipids consist mainly of "fatty acids".
You should distinguish between "unsaturated fatty acids" (subdivided into mono-unsaturated and poly-unsaturated) and "saturated fatty acids" (which have a lower nutritional value).
Ø 1 g of lipids = 9kcal.

the "overall lipid" and "saturated fatty acid" content of our products is listed in the nutritional table in each of our Health & Nutrition Summaries.

Salt : In France, average salt intake for adults in food is 8g / day.
Added salt is estimated to be between 1 and 2g / day, giving a daily consumption of 9 to 10g / day.
The increase observed over the past few years is mainly due to the increase in consumption of processed food (ready made meals, pizzas…).
The reference value for salt proposed by nutritionists is 8g / day.

The PNNS = programme national nutrition santé (French national nutrition & health programme)
set up by the Health Ministry, with the aim using dietary changes and physical activity to improve the health of the population living in France.
Other Ministries and specialised institutions are also taking part in this programme.