{"id":6109,"date":"2019-12-04T16:44:07","date_gmt":"2019-12-04T15:44:07","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=6109"},"modified":"2019-12-05T17:04:32","modified_gmt":"2019-12-05T16:04:32","slug":"lutilisation-des-additifs-dans-les-produits-transformes-baisse-en-france","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2019\/12\/04\/lutilisation-des-additifs-dans-les-produits-transformes-baisse-en-france\/","title":{"rendered":"L\u2019utilisation des additifs dans les produits transform\u00e9s baisse en France"},"content":{"rendered":"
\n

L\u2019Oqali <\/strong>(Observatoire de l\u2019Alimentation, g\u00e9r\u00e9 conjointement par l\u2019Anses <\/strong>et l\u2019INRA<\/strong>), a publi\u00e9 fin novembre 2019 une nouvelle \u00e9tude transversale sur l\u2019utilisation des additifs dans les produits transform\u00e9s. Les donn\u00e9es r\u00e9colt\u00e9es entre 2008 et 2016, sur plus de 30000 produits dans 30 cat\u00e9gories d\u2019aliments, ont permis de s\u2019int\u00e9resser \u00e0 l\u2019utilisation des additifs et \u00e0 l\u2019\u00e9volution de cette utilisation pour 20 cat\u00e9gories d\u2019aliments.<\/p>\n\n\n\n

L\u2019\u00e9tude montre que 78\u00a0% des produits contiennent au moins un additif. Cependant, sur les 400 additifs autoris\u00e9s par la r\u00e9glementation europ\u00e9enne, 42 sont retrouv\u00e9s dans au moins 2 % des aliments et seulement 8 dans au moins 10 % des aliments. Parmi les plus utilis\u00e9s, on trouve l\u2019acide citrique<\/strong> (E330, dans 23 % des produits), les amidons modifi\u00e9s<\/strong> (dans 22 % des produits) ou les l\u00e9cithines<\/strong> (E322, dans 17 % des produits).<\/p>\n\n\n\n

Les cat\u00e9gories les plus utilisatrices d\u2019additifs sont les viennoiseries <\/strong>et desserts surgel\u00e9s<\/strong> (16 %), les produits traiteurs frais<\/strong> (15 %) et les glaces et sorbets<\/strong> (12 %). Les marques nationales<\/strong> pr\u00e9sentent le plus de produits sans additif (27 %), suivies des marques de distributeurs (21 %), puis des produits premiers prix<\/strong> (20 % des produits des marques de distributeurs entr\u00e9e de gamme et 19 % des produits issus du hard discount). <\/p>\n\n\n\n

Les donn\u00e9es disponibles permettant d\u2019\u00e9valuer l\u2019\u00e9volution de l\u2019utilisation montrent que le nombre d\u2019aliments sans additif augmente<\/strong> (de 13,7\u00a0% \u00e0 18,3%\u00a0 des produits) depuis le d\u00e9but des ann\u00e9es 2010, en particulier pour la cat\u00e9gorie des produits traiteur frais. Ce nombre a toutefois diminu\u00e9 dans la cat\u00e9gorie des compotes. A noter \u00e9galement que parmi les 46 additifs les plus utilis\u00e9s, quatre sont en augmentation : les carot\u00e9no\u00efdes (E160a) et les anthocyanes (E 163) utilis\u00e9s comme colorants, les carbonates de sodium (E500) utilis\u00e9s comme poudre \u00e0 lever et les pectines (E440) utilis\u00e9es notamment comme g\u00e9lifiant. <\/p>\n\n\n\n

Pour en savoir plus, vous pouvez consulter le rapport d’Oqali<\/a>.<\/p>\n\n\n\n

Orchidali peut vous accompagner dans l’am\u00e9lioration et la valorisation de la qualit\u00e9 de vos produits<\/a>.<\/em><\/strong><\/p>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

L\u2019Oqali (Observatoire de l\u2019Alimentation, g\u00e9r\u00e9 conjointement par l\u2019Anses et l\u2019INRA), a publi\u00e9 fin novembre 2019 une nouvelle \u00e9tude transversale sur l\u2019utilisation des<\/p>\n","protected":false},"author":4,"featured_media":3175,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[505,269],"tags":[1084,1083,1082],"class_list":["post-6109","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consommateurs","category-divers","tag-additif","tag-qualite-alimentaire","tag-yuka"],"yoast_head":"\nL\u2019utilisation des additifs dans les produits transform\u00e9s baisse en France - Orchidali - When feeding is health<\/title>\n<meta name=\"description\" content=\"Conseil scientifique et r\u00e9glementaire en alimentation\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/science-nutrition.com\/en\/2019\/12\/04\/lutilisation-des-additifs-dans-les-produits-transformes-baisse-en-france\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L\u2019utilisation des additifs dans les produits transform\u00e9s baisse en France - 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