Review and changes in the use of sweetening ingredients or ingredients conveying sweetness in processed products - Cross-sectional study
Résumé
Based on the analysis of over 54,000 food packages available on the French market between 2008 and 2020, this study aims to provide an updated review in the use of sweetening ingredients or ingredients conveying sweetness (including intense sweeteners) and their changes in processed products. Mono- and disaccharides such as sucrose, dextrose, lactose are taken into account, as a range of ingredients that impart a sweet taste with or without providing energy: sugar syrups, honey, caramel, fruit juices, intense sweeteners, etc. Indicators are broken down across all products combined, by product category, and by type of brand. Combinations of several sweetening ingredients are also studied. This study shows that more than three-quarters of the products studied contain at least one sweetening ingredient or ingredients conveying sweetness and that their use has decreased over the past 10 years.
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OQALI_Sweetening-ingredients-or-ingredients-conveying-sweetness-study_2024-edition.pdf (2.3 Mo)
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