It’s easy to be seduced by a label displaying a good Nutri-Score. Particularly for a sweet product like jam. However, to achieve these ratings, manufacturers replace traditional sugar with plant fibers or sweeteners. And if the calorie content drops, the quality of the product suffers.
The Nutri-Score A and B trap of ultra-processed foods
Unlike classic jam, these “fruit preparations” are considered ultra-processed foods.
“Health authorities recommend limiting consumption (of these products) due to potential deleterious effects on health” specifies the study.
Too bad for a food which, originally, requires only two ingredients: fruit and sugar.
Gerblé: “unsavory” sweeteners
The reference to strawberries from the Gerblé brand claims a drastic reduction in sugars (-89%) and calories. To maintain the sweet taste without using sucrose, the brand uses two specific additives that worry experts:
- Sucralose (E955): A synthetic sweetener with a sweetening power 600 times greater than sugar. He is classified “unsavory”, according to UFC-Que Choisir. In fact, he “contributes to disrupting intestinal flora and metabolism, promotes diabetes and cardiovascular disorders, and is suspected of carcinogenicity”;
- Maltitol (E965): Although it does not raise blood sugar, this sweetener is classified as only “tolerable”. Because it can cause “intestinal discomfort such as diarrhea or bloating”.
Lucien Georgelin: “secret ingredient” and misleading labeling
As for the Lucien Georgelin brand, UFC-Que Choisir’s criticisms focus on the lack of transparency and non-compliance with labeling standards. The product contains “soluble plant fibers” at 45 g/100 g, but without any details on their nature.
For its part, the DGCCRF recalls that “fiber does not appear among the ingredients which, by default, may be referred to by a category name rather than a specific name”.
The labeling is therefore considered non-compliant. Even more serious, laboratory tests revealed a sugar level of 30 g/100 g, much higher than the 21.7 g announced, well exceeding the legal margins of error.
Expert advice for choosing the right jam
To avoid these industrial pitfalls, Alexandra Murcier, dietitian-nutritionist, advises going back to basics. “You must read the labels carefully, as always, and choose the product containing the fewest elements apart from fruit and sugar. she explains.
Here are the points to watch out for your next jam purchases:
- Avoid additives. “You should ideally choose those which contain as few additives as possible and also those which do not contain sweeteners”;
- Ban glucose-fructose syrup.
- Prioritize the quantity of fruit. “Opt for products with the highest percentage of fruit and favor pieces over pulp”;
- Check the origin. “Choose French and, if possible, organic fruits to limit exposure to pesticides.”.
In summary, it is better to favor a traditional jam with a short and transparent list of ingredients. Rather than succumbing to marketing promises of low-fat but highly processed products.