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Dessert creams and chocolate mousse: the rare products "saved" by "60 million consumers"

2022-01-04T16:06:55.419Z


The magazine 60 million consumers has evaluated about fifty dairy and vegetable desserts. The results, published in the January issue, separate the products according to their nutritional quality and the presence of additives.


Chocolate mousse or caramel cream?

Half of the French are crazy about gourmet desserts, to the point of consuming 6 kg per inhabitant per year.

But do they really know what's hiding inside each jar?

In its January issue (1), the magazine

60 millions de consommateurs

assessed the nutritional quality of 50 products, from chocolate mousse to vanilla and caramel creams, to vegetable desserts.

And the conclusions are far from glowing.

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Too many additives and sugar

Still many brands are moving away from the original recipe and even extending the list of ingredients. For chocolate mousse, sometimes the addition of milk replaces the presence of eggs (which are the main ingredients with chocolate), as at La Laitière. To counteract this absence, the use of emulsifiers and texturizers is legion. At the top of the additives used, modified starch, carrageenans appear in some twenty references - all categories combined - and gelatin for half of the chocolate mousse analyzed. As a reminder, their harmful impact on intestinal well-being and chronic inflammatory bowel disease has been reported by several scientific studies.

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Ham, tarama, fruit yogurt ... These industrial foods whose true color is unknown

The same goes for crème caramel, whose amber liquid yet so easy to cook (water + sugar), is sometimes obtained from seven ingredients including processed sugars (glucose syrup, fructose or even pectins).

Overall, these and vanilla desserts are rated too sweet by the magazine, with average levels ranging between 15.7g and 18.2g per serving, or more than a third of the recommended daily allowance ( 100 g) by the National Agency for Food, Environmental and Occupational Health Safety (ANSES).

In video, the three rules of healthy eating

Among the good students, Bonne Maman's desserts are successful thanks to their "very artisanal composition", just like the La Fermière chocolate mousse, the Bourbon Invitation à la ferme organic vanilla cream, or the Mon caramel cream. organic gourmet.

A dessert rich ... in water?

Privileged by lactose intolerant and vegans, plant-based desserts are not spared by the magazine's study.

60 million consumers

reproach them in particular for a surprising richness in water, adding up to more than 75% for the pleasure soy chocolate dessert of the Milsa (Aldi) brand.

What explains, say our colleagues, the use of certain brands to flavorings and additives, such as acidity correctors (calcium citrate, lemon juice or citric acid) or acidifiers, to make them more appetizing.

However, when consumed in high doses, they can affect dental health or cause kidney problems, the authors state.

Fifteen gluten-free, milk-free or egg-free recipes

Coconut macaroon brownies

See the recipe for coconut macaroon brownies »

Photo Bernhard Winkelmann / Madame Figaro - Directed by Michèles Carles and Karine Révillon

Gluten-free orange-choco brioche

See the recipe for the gluten-free chocolate-orange brioche.

Photo Sweet-Salty

Ice cream cucumber soup with coconut milk by Eric Fréchon

Eric Fréchon's recipe for iced cucumber soup with coconut milk.

DP Epicure

Rice pudding with coconut milk

See the recipe for rice pudding with coconut milk »

Photo Bernhard Winkelmann - Directed by Michèle Carles and Karine Révillon

Fresh almond milk

Recipe by Nadia Sammut: quinoa tagliatelle with bottarga

Sautéed vegetables with tofu

Pissaladière

sea ​​bream and chickpea tartare

Pasta For Vegetables

Gluten free bread with poppy seeds and flowers

Gluten free blinis

Quinoa Chicken Salad

Thai vermicelli soup

Gluten-free chocolate fondant

Quinoa with herbs

See the slideshow

16 photos

No reference in the "very good" category

If the sweet tooth cannot do without a chocolate or vanilla sweetness for dessert,

60 million consumers

nevertheless call for moderation. Indeed, although they contain little or no additives, traditional and more "natural" recipes, such as Marie Morin and Grandeur Nature mousses, are against all expectations the most caloric. "No reference from our sample falls into the" very good "category, which we have defined as being less than 40 kcal per individual jar", sums up the media, recalling that dairy desserts are not part of the two dairy products recommended by day by Public Health France. Conclusion: at the end of the meal, we will turn more to plain yogurts or… fruit.

(1) Monthly N ° 576 - "Supermarkets: unregulated promotions", € 4.80, to be found in newsstands and on www.60millions-mag.com.

The editorial team advises you

  • Ice creams and sorbets: how to choose them and ensure they are healthy

  • These foods that make you hungry instead of satiating

  • For your own good, stop drinking fruit juice

Source: lefigaro

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