Sugar on every shelf: “8 g for three aperitif cakes? We can do without "

Sugar is found in every department.

Despite a decline in their use over the past ten years, a multitude of sweetening ingredients (sucrose, aspartame, glucose-fructose syrup, etc.) are still present in the composition of processed products, observes the National Health Safety Agency of food (Anses) in a report made public this Tuesday.

Controlling your intake nevertheless remains possible, by adopting a few good habits.

Start by reading labels more carefully.

“If sugar appears in the first two or three ingredients, it’s simple, I put the package back,” explains Marie-Christine, retired in the North.

The composition of a product is read in order of importance: the first ingredients mentioned will therefore be those which are present in the greatest quantity.

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