Utilisation des huiles et matières grasses végétales dans les aliments céréaliers : un défi continu pour LU France

Kraft Biscuits Europe, Centre Daniel Carasso, Route Départementale 128, 91767 Palaiseau Cedex

^* elisabeth.riou@kraft.com

Abstract

Although the predominant technological role in the success of a cereal product is generally attributed to cereals, studies demonstrate that the fat content also plays an essential role in biscuits. The desired functionalities guide product developers in their choice from the different types of fat available. LU France (a company of the Kraft Foods Group) has restricted the number of these fats over the last twenty years, in response to consumer and public health concerns. In parallel, a nutritional improvement strategy has been initiated. The total fat, saturated fatty acid and sugar contents have already been reduced significantly. Products containing more than 1 g/100 g of trans fatty acids have been reformulated. However, reducing the saturated fatty acid content is still a matter of interest, in line with the Kraft Foods Group’s commitment to implementing actions to contribute to the WHO global strategy on Diet, Physical Activity and Health.