Attention steak and fries lovers! 60 Million Consumers magazine recently investigated the composition of frozen baked fries and the quality of labeled meats. Here is your verdict.
Too Much Sugar, Salt, and Troublesome Additives in Frozen French Fries
In its new special issue “Eating healthy, good and cheap”, the magazine sifted through nine packets of frozen oven fries to check their composition: one from a major brand (McCain) and eight from well-known private brands (Aldi, Auchan, Carrefour , Casino, E.Leclerc, Intermarché, Lidl and Picard).
Outcome ? The healthiest are Lidl’s Harvest Basket Baked Fries, which are the only ones that contain only potato and sunflower oil. Then there are the classic Picard fries, with three ingredients (including dextrose, an added sugar). In contrast, the others contain between 8 and 14 ingredients! “There are rice and wheat flours, and several ultra-transformation markers: dextrose, dextrin, modified starch, pea fiber…”reports the magazine.
Too many ingredients that increase the risk of exposure to problematic additives. Diphosphates (E450), texture agents, are present in six of the nine references analysed. Prayed, “its daily dose has recently been reduced, due to its potential role in cardiovascular disease”explains 60 Million consumers.
Too much salt
In addition to the additives, the salt content goes from simple to quadruple depending on the packaging. The healthiest are the fries from Picard and Lidl, without added salt. In contrast, those from McCain (0.50 g per 100 g), Intermarché (0.47 g/100 g) and Casino (0.41 g/100 g) have levels such that an adult would consume “about a fifth of the recommended daily allowance in a meal (200g of chips)”warns the monthly
Added sugar in almost all potato chips
Finally, with the exception of Lidl crisps, all other references include added sugar, “in the form of dextrin or dextrose produced industrially from corn starch”.
Labeled meats, a guarantee of superior quality?
What meat to choose to accompany your fries? In its April edition, 60 Millions of consumers were interested in organic meats and Label Rouge. Popular with consumers, labeled meats guarantee superior breeding conditions than standard products. However, despite a higher price, they are not of better quality.
To prove it, the 60 Millions team analyzed the intrinsic quality (composition and quantity of elements other than muscle and fat) of 15 minced steaks, 14 chicken fillets and 11 pork loins, each with standard, organic and Label Rouge references. . Verdict? Quality varies little between the three categories.
There is almost no difference between the meats.
As for the minced steaks, “The cultivation method as the feed does not seem to have any influence on the final product”, reports the magazine. Thus, 100 g of minced beef -standard, organic or labeled- provide an average of 20 g of protein, 12 g of fat and between 2 and 3 g of collagen (the connective tissue that surrounds muscle fibers).
Same observation for chicken fillets. The meat presents, more or less, the same composition. One hundred grams of chicken fillet provide 23 g of protein and 2 g of fat for standard references, and 24 g of protein and 1 g of fat for organic and Label Rouge products.
As for the pork loin, the analyzes show, here again, equivalent amounts of protein and fat among the three specifications, but the results are based on few organic references (less than five). The standard pork seems, however, less fatty than the others. However, it is the latter that gives flavor to the meat…