Paris (AFP)
The association for the defense of consumers and users CLCV has asked manufacturers to "improve their recipes" for yoghurts and milk-based desserts which "contain sometimes high sugar content", according to a study published Tuesday.
"The CLCV calls on manufacturers and distributors to improve their recipes by reducing as much as possible the amount of added sugar and the use of additives and flavorings", she explains after having combed through "the packaging of 264 yoghurts and fresh flavored desserts ", identified in March 2021 in 9 major French retail chains.
The association has each time studied "their composition, their nutritional profile, the quantity of fruit and the origin of the milk" and considers that these yogurts and fresh desserts "should be consumed occasionally because they sometimes contain sugars content. high ".
It targets in particular creams, mousses and flans "which contain the equivalent of four lumps of sugar for a 125g jar and which are mostly rated C or D (90%) on the NutriScore scale".
"Eight out of ten products studied contain flavors, mainly natural and seven out of ten products contain at least one additive, mainly thickeners and gelling agents", she adds, while "for all the categories of products studied, to l 'With the exception of plant-based yogurts, there are recipes without additives and without flavorings, "proof that this is possible.
In addition, the association points to the sometimes deceptive presence of beautiful shiny fruits on the yoghurt pots ... containing on average only 8% fruit.
"In one in 10 products, there is even no trace of fruit", she regrets, proposing the establishment "of a minimum threshold of fruit so that it can be highlighted on the packaging. ".
Finally, if the milk of animal origin "is in the great majority French", in 86% of yogurts and 70% of desserts, the origin of the milk of vegetable origin (soya, almond, coconut ...) "remains unknown in 65% of cases ", denounces the CLCV, asking for more transparency in the matter.
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