Europastry pastries contain 30% less sugar than the sector average
The Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) is calling for the sugar content of cakes and pastries to be cut by 5%. Europastry has already met the target.
Europastry has significantly reduced the sugar content of its pastries. This reduction is framed in the 2017-2020 Food Reformulation/Improving the composition of foods and drinks for healthier diets (AECOSAN) collaboration plan, the purpose of which is for manufacturers to reformulate their products and reduce certain nutrients to combat obesity.
A comparative analysis with the company's main competitors in frozen doughs and fresh pastries and cakes available in the supermarket aisles showed significant results. According to the study, Europastry muffins contain 32% less sugar than the sector average, while its croissants contain 35% less sugar than average.
According to this analysis, its frozen dough products also have lower sugar content than fresh ones, an average 27% less in croissants and 8% less in muffins.
More sugar reductions by 2020
To reduce sugar levels in food, AECOSAN has established a 5% reduction in sugar for baked goods and pastries by 2020. In fact, the percentage of sugar that Europastry uses to makes its muffins is already 28% lower than the average suggested by the body for 2020, and there is 32% less sugar in its croissants.
This work has been done in a response to the NAOS strategy for nutrition, physical activity and obesity prevention launched by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) attached to the Ministry of Health, Social Policy and Equality.
Innovation as a cornerstone to contribute to society
As part of its commitment to developing healthier products with lower sugar content, Europastry has joined the Sweetfood research project driven by the European Regional Development Fund (EDF), National Strategic Consortium in Technical Research (CENIT) and the Centre for the Development of Industrial Technology (CDTI). This project, with an investment of approximately €6 million, seeks to pave the way to reduce refined sugar in food and drinks, by using new sweeteners of natural origin.