Oléagineux, Corps Gras, Lipides. Volume 16, Number 4, 201-4, JUILLET-DÉCEMBRE 2009: Lipides tropicaux (Actes des journées Chevreul de l’AFECG 2009), NUTRITION – SANTÉ

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Author(s) : Elisabeth Riou, Laurence Lefebure

Summary : 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.

Keywords : biscuit, cereals, fat, saturated fatty acids, trans fatty acids, food industry