Surprising results
Take for example breakfast products, rusks and toasted breads are mostly yellow and orange. Carrefour toasted breads are green thanks to their virtual absence of salt. Cracottes are closer to a biscuit than a rusk. In the range of biscuits, apart from the Belvita, there are not really "recommendable" ones, since they are all part of the red category like the BN P'tits dej. We are even surprised to see that the pure butter Carrefour brioche is not fattier than the Pasquier milk breads.
Soon we will see more clearly on nutrition labeling
The "color code" project is taking shape! "What to choose" highlights those everyday products that are not so good for our health!
The National Health Nutrition Program (PNNS) is implementing improvements on the labels of our products. Like the British model, it is a question of putting colored pellets on the front of the products to know their nutritional qualities. We start from green, passing through yellow, orange, pink and red:from more to less recommendable.
To assign a pastille to a product, we take into account:the caloric value, the content of saturated fatty acids, simple sugars, salt, proteins, fibers, fruits, vegetables and nuts.
Today our labels are really hard to read and understand, advertising doesn't help! This color code reveals the true nature of the food, and thus encourages professionals to make efforts on the composition of their products.
Laura Girard
