Our No added sugar commitmentPublished on November 16, 2023
The use of sugars is commonplace in the food industry. In the field of charcuterie and cured meats, its use is governed/regulated by the Code of Practice, which authorises the use of the following sugars in particular: dextrose, lactose, saccharose, glucose.
The use of sugars in charcuterie
The authorised quantity varies according to the product category (ham, bacon, sausage, etc.) and also according to its quality (superior, choice or standard). In any case, the maximum permitted level is 4% in cured and cooked meats.
The addition of these sugars has several crucial functions:
- It reduces bitterness, particularly in products containing liver.
- It facilitates the drying process and promotes the formation of the characteristic colour of cured meats and sausages.
- It promotes water retention and reduces moisture content.
- It allows caramelisation of the surface of products, resulting in browning of pâtés.
The choice between these various sugars depends on the specific needs of each product, due to their different sweetening capacities and their varying impact on the characteristics of the final product.
Our range of products with no added sugar
As part of our commitment to promoting healthy, natural eating, our company, André Bazin, has for several years been involved in a Clean Label initiative that includes a number of areas, alike eliminating allergens, abandoning flavour enhancers such as glutamate, producing our products with nitrite-free salt, opting for natural smoking and, lastly, manufacturing products with no added sugar in our range of charcuterie and cured meats.
Our move towards products with no added sugar stems from a desire to provide consumers with products with a short list of ingredients, limited to meat and spices. In addition to the undeniable nutritional benefits, these products are part of a tradition, offering consumers the opportunity to choose high-quality products in terms of taste and health.
Producing our products with no added sugar means reducing the water content. The brining process is also optimised to meet these requirements.
Thanks to the efforts of our Research & Development teams in the area of nutritional improvement, we are proud to be able to offer you all our Ham, Lardons, Bacon, Sausages, Chorizo, Beef and Poultry ranges of products with no added sugar. This reflects our ongoing commitment to quality and customer satisfaction, while promoting a balanced diet.