{"id":6079,"date":"2025-05-20T13:14:11","date_gmt":"2025-05-20T13:14:11","guid":{"rendered":"https:\/\/andre-bazin.fr\/pai\/notre-engagement-sans-sucres-ajoutes-2\/"},"modified":"2025-05-20T13:14:11","modified_gmt":"2025-05-20T13:14:11","slug":"notre-engagement-sans-sucres-ajoutes-2","status":"publish","type":"post","link":"https:\/\/andre-bazin.fr\/pai\/notre-engagement-sans-sucres-ajoutes-2\/","title":{"rendered":"Notre engagement \u00ab\u00a0Sans sucres ajout\u00e9s\u00a0\u00bb","gt_translate_keys":[{"key":"rendered","format":"text"}]},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">L&rsquo;incorporation des sucres dans la charcuterie <\/h2>\n\n\n\n<p>L\u2019utilisation de sucres s\u2019av\u00e8re courante dans l\u2019industrie agro-alimentaire. Dans le domaine de la charcuterie et des salaisons, son utilisation est r\u00e9gie\/r\u00e9glement\u00e9e par le Code Des Usages qui autorise notamment l\u2019utilisation des sucres suivants\u00a0: dextrose, lactose, saccharose, glucose. La quantit\u00e9 autoris\u00e9e est variable selon la cat\u00e9gorie du produit (jambon, lardon, saucisse\u2026) mais \u00e9galement selon sa qualit\u00e9 (sup\u00e9rieur, choix ou standard). Quoiqu\u2019il en soit, la dose d\u2019emploi est variable selon la cat\u00e9gorie du produit ou sa qualit\u00e9. <\/p>\n\n\n\n<p>L\u2019ajout de ces sucres rev\u00eat plusieurs fonctions cruciales&nbsp;:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Il permet d\u2019att\u00e9nuer l\u2019amertume, notamment dans les produits contenant du foie.<\/li>\n\n\n\n<li>Il facilite le processus de dessiccation et favorise la formation de la couleur caract\u00e9ristique des salaisons et des saucissons.<\/li>\n\n\n\n<li>Il favorise la r\u00e9tention d\u2019eau et r\u00e9duit le taux d\u2019humidit\u00e9.<\/li>\n\n\n\n<li>Il permet la caram\u00e9lisation de la surface des produits, engendrant ainsi le brunissement des p\u00e2t\u00e9s.<\/li>\n<\/ul>\n\n\n\n<p>Le choix entre ces divers sucres d\u00e9pend des besoins sp\u00e9cifiques de chaque produit, en raison de leurs diff\u00e9rentes capacit\u00e9s sucrantes et de leurs impacts variables sur les caract\u00e9ristiques du produit final.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nos produits sans sucres ajout\u00e9s chez Andr\u00e9 Bazin<\/h2>\n\n\n\n<p>Dans le cadre de notre engagement \u00e0 promouvoir une alimentation saine et naturelle, notre entreprise, Andr\u00e9 Bazin, a int\u00e9gr\u00e9 depuis plusieurs ann\u00e9es une initiative Clean Label qui inclut divers axes, notamment l\u2019\u00e9limination des<strong> allerg\u00e8nes<\/strong>, l\u2019abandon des <strong>exhausteurs de go\u00fbt comme le glutamate<\/strong>, la d\u00e9clinaison de nos produits avec du <strong>sel sans nitrites<\/strong>, le choix d\u2019un <strong>fumage naturel<\/strong> et enfin, l\u2019offre de produits <strong>sans sucres ajout\u00e9s<\/strong> dans notre gamme de charcuterie et de salaisons.<\/p>\n\n\n\n<p>Notre d\u00e9marche en faveur des produits sans sucres ajout\u00e9s d\u00e9coule d\u2019une volont\u00e9 de fournir aux consommateurs des produits dont la liste d\u2019ingr\u00e9dients est courte, se limitant \u00e0 la viande et aux \u00e9pices. Au-del\u00e0 des avantages nutritionnels ind\u00e9niables, ces produits s\u2019inscrivent dans la tradition, offrant aux consommateurs la possibilit\u00e9 de choisir des produits de haute qualit\u00e9 sur le plan gustatif et sur le plan de la sant\u00e9.<\/p>\n\n\n\n<p>L\u2019\u00e9laboration de nos produits sans sucres ajout\u00e9s implique une r\u00e9duction de la teneur en eau. Le processus de saumurage est \u00e9galement optimis\u00e9 pour r\u00e9pondre \u00e0 ces exigences.<\/p>\n\n\n\n<p>Gr\u00e2ce aux efforts de nos \u00e9quipes Recherche &amp; D\u00e9veloppement en mati\u00e8re d\u2019am\u00e9lioration nutritionnelle, nous sommes fiers de pouvoir vous proposer l\u2019int\u00e9gralit\u00e9 de nos gammes Jambon, Lardons, Bacon, Saucisserie, Chorizo, B\u0153uf et Volaille, dans des versions sans sucres ajout\u00e9s. Cette d\u00e9marche refl\u00e8te notre engagement continu envers la qualit\u00e9 et la satisfaction de nos clients, tout en favorisant une alimentation \u00e9quilibr\u00e9e et saine.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/andre-bazin.fr\/pai\/wp-content\/uploads\/sites\/6\/2025\/05\/Le-choix-entre-ces-divers-sucres-depend-des-besoins-specifiques-de-chaque-produit.-2-1024x576.png\" alt=\"\" class=\"wp-image-6081\" srcset=\"https:\/\/andre-bazin.fr\/pai\/wp-content\/uploads\/sites\/6\/2025\/05\/Le-choix-entre-ces-divers-sucres-depend-des-besoins-specifiques-de-chaque-produit.-2-1024x576.png 1024w, https:\/\/andre-bazin.fr\/pai\/wp-content\/uploads\/sites\/6\/2025\/05\/Le-choix-entre-ces-divers-sucres-depend-des-besoins-specifiques-de-chaque-produit.-2-300x169.png 300w, https:\/\/andre-bazin.fr\/pai\/wp-content\/uploads\/sites\/6\/2025\/05\/Le-choix-entre-ces-divers-sucres-depend-des-besoins-specifiques-de-chaque-produit.-2-768x432.png 768w, https:\/\/andre-bazin.fr\/pai\/wp-content\/uploads\/sites\/6\/2025\/05\/Le-choix-entre-ces-divers-sucres-depend-des-besoins-specifiques-de-chaque-produit.-2-1536x864.png 1536w, https:\/\/andre-bazin.fr\/pai\/wp-content\/uploads\/sites\/6\/2025\/05\/Le-choix-entre-ces-divers-sucres-depend-des-besoins-specifiques-de-chaque-produit.-2.png 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"excerpt":{"rendered":"<p>L&rsquo;incorporation des sucres dans la charcuterie L\u2019utilisation de sucres s\u2019av\u00e8re courante dans l\u2019industrie agro-alimentaire. Dans le domaine de la charcuterie et des salaisons, son utilisation est r\u00e9gie\/r\u00e9glement\u00e9e par le Code Des Usages qui autorise notamment l\u2019utilisation des sucres suivants\u00a0: dextrose, lactose, saccharose, glucose. La quantit\u00e9 autoris\u00e9e est variable selon la cat\u00e9gorie du produit (jambon, lardon, [&hellip;]<\/p>\n","protected":false,"gt_translate_keys":[{"key":"rendered","format":"html"}]},"author":7,"featured_media":6080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[68],"tags":[],"class_list":["post-6079","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-infographies"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Notre engagement \u00ab\u00a0Sans sucres ajout\u00e9s\u00a0\u00bb - PAI - Andr\u00e9 Bazin - Charcuterie et Salaison<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/andre-bazin.fr\/pai\/notre-engagement-sans-sucres-ajoutes-2\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Notre engagement \u00ab\u00a0Sans sucres ajout\u00e9s\u00a0\u00bb - PAI - Andr\u00e9 Bazin - Charcuterie et Salaison\" \/>\n<meta property=\"og:description\" content=\"L&rsquo;incorporation des sucres dans la charcuterie L\u2019utilisation de sucres s\u2019av\u00e8re courante dans l\u2019industrie agro-alimentaire. Dans le domaine de la charcuterie et des salaisons, son utilisation est r\u00e9gie\/r\u00e9glement\u00e9e par le Code Des Usages qui autorise notamment l\u2019utilisation des sucres suivants\u00a0: dextrose, lactose, saccharose, glucose. 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