The incorporation of sugars in charcuterie

The use of sugars is common in the food industry. In the field of charcuterie and cured meats, its use is governed/regulated by the Code of Practices, which authorizes the use of the following sugars: dextrose, lactose, sucrose, glucose. The authorized quantity varies depending on the product category (ham, bacon, sausage, etc.) but also on its quality (superior, choice, or standard). In any case, the dosage varies depending on the product category or quality.

The addition of these sugars serves several crucial functions:

• It helps to reduce bitterness, especially in products containing liver.
• It facilitates the drying process and promotes the formation of the characteristic color of salted meats and sausages.
• It promotes water retention and reduces humidity levels.
• It allows the caramelization of the surface of the products, thus causing the browning of the pâtés.

The choice between these various sugars depends on the specific needs of each product, due to their different sweetening capacities and their varying impacts on the characteristics of the final product.

Our products without added sugar at André Bazin

As part of our commitment to promoting healthy and natural food, our company, André Bazin, has for several years incorporated a Clean Label initiative which includes various axes, notably the elimination of allergens, the abandonment of flavor enhancers like glutamate, the variation of our products with salt without nitrites, the choice of a natural smoking and finally, the product offering no added sugar in our range of charcuterie and cured meats.

Our approach to products with no added sugars stems from a desire to provide consumers with products with a short list of ingredients, limited to meat and spices. Beyond the undeniable nutritional benefits, these products are part of tradition, offering consumers the opportunity to choose products of high quality in terms of taste and health.

The development of our products without added sugars involves a reduction in water content. The brining process is also optimized to meet these requirements.

Thanks to the efforts of our Research & Development teams in terms of nutritional improvement, we are proud to be able to offer you our entire range of Ham, Bacon, Sausage, Chorizo, Beef and Poultry, in versions without added sugars. This approach reflects our ongoing commitment to quality and customer satisfaction, while promoting a balanced and healthy diet.