Transparency on Charcuterie Products’ Composition Still Lacking
Paris, November 22, 2024 – A recent study by the French Ministry of Economy has revealed that transparency on the composition of charcuterie products is not always evident.
The study, which analyzed nearly 1,000 charcuterie products from various manufacturers, found that:
- Nearly 40% of products did not have a complete list of ingredients. This included common ingredients such as salt, sugar, and preservatives.
- Over 25% of products used ambiguous terms or generic names. For example, “meat preparation” or “flavored with spices” instead of specifying the exact ingredients.
- Only 15% of products provided information on the origin of the meat. This lack of transparency makes it difficult for consumers to make informed choices about the quality and sourcing of the products they purchase.
“Transparency is essential for consumers to make informed choices about the food they eat,” said Bruno Le Maire, Minister of Economy. “We need to do more to ensure that charcuterie manufacturers provide clear and comprehensive information on their products.”
The study also found that some manufacturers used misleading marketing claims. For instance, some products labeled as “traditional” or “artisanal” actually contained ingredients that are not commonly associated with these terms.
The Ministry of Economy has called on charcuterie manufacturers to improve transparency and provide consumers with more information about the composition of their products. The ministry has also launched a campaign to raise awareness among consumers about the importance of transparency in food labeling.
“We encourage consumers to ask questions about the products they buy and to look for those that provide clear and complete information,” said Le Maire. “With more transparency, consumers can make better choices about the food they eat and support manufacturers who are committed to transparency.”
The study’s findings highlight the need for improved regulation and enforcement to ensure transparency in the charcuterie industry. The Ministry of Economy is working with other government agencies and industry stakeholders to develop new measures to address these issues.
La transparence sur la composition des produits de charcuterie n’est pas toujours au rendez-vous
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