| Titre : |
Nitrites in delicatessen : The position of the French government |
| Type de document : |
Mémoire |
| Auteurs : |
Juliette DALOGLOU, Auteur |
| Année de publication : |
2020 |
| Importance : |
31 p. |
| Note générale : |
Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. |
| Langues : |
Anglais (eng) |
| Mots-clés : |
Management
EPICERIE SECTEUR ; CONSOMMATION ; GOUVERNEMENT
|
| Résumé : |
In France, we consume an average of 30kg of deli meat per person per year. Delicatessen products are consumed by almost all French households. In 2018, the French delicatessen industry represented 1.2 million tons of products manufactured for a turnover of approximately 7 billion euros. In France there is a great diversity of deli meat specialties (nearly 450). Like many other industries, the delicatessen industry uses additives in the production of these foods. Of the 400 additives authorized by the European Union, only 42 are regularly used in the food products. Each additive is used for a specific purpose; such as an acidity regulator, a thickener, an emulsifier, and a food coloring agent. In recent years, the war on additives has begun and an evolution in industrial practices can be observed. At the same time, new regulations are appearing for additives considered dangerous or carcinogenic. In general, we observe a decrease in the most used additives since 2010 (5% less). |
| Programme : |
PGE-Rouen |
| Permalink : |
https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=529821 |
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Le luxe alimentaire / Paris : PU RENNES (2012)
