Aldi wants healthy food more accessible. The past year fit they are, therefore, the composition of 82 Aldi products at: less sugar, less saturated fat and less salt.
Of soft drinks on biscuits to pizza: Aldi has the composition of 82 products improved. The German supermarket chain took first the least healthy products. They will be on an annual basis 750 tons of sugar, 130 tonnes of fat and over 35 tons of salt to avoid. At the same time there was almost 10 tons of fibers additional to the Aldi products added. This evolution is in line with a trend that generally applies to the food industry in our country. The food industry has the past five years the level of sugars and saturated fats in food products is reduced and more fibers added.
Each new recipe undergoes thorough taste and quality tests before it in the racks.
Eline Steenhout, Quality Assurance Manager
By the end of 2016 promised Aldi to the composition of its products by the end of 2017 to improve. So they hope their customers to help to healthier eating. In addition to reducing sugar, fat and salt, choosing them, where possible, also for an addition to fiber, vitamins or minerals.
“Every new recipe undergoes thorough taste and quality tests before it is put on the shelves”, says Eline Steenhout, Quality Assurance Manager of Aldi. “Our cakes Pâtissier Gaulthier® are an excellent example of that. The sugar content is more than half reduced, while the gures demonstrate that the customer they are better than ever.’ The natuurcake went from 13.81 percent sugar to 5.39 percent sugar.
Also read: Less sugar and fat in our diet than five years ago
Eye on the future
There were some new objectives. So the Aldi in the prepared meals the proportion of vegetables with a 10 percent increase and the salinity decrease.
“Our mission is clear: healthy food access by balanced and varied products to offer. If’s discount outlet with 95% own brands ALDI here clearly make the difference. The results prove that we take our job seriously, ” says Hans De Bremme, Business Unit Director of Quality Assurance.
For some of the recipes were the saturated fatty acids and the sugar and salt content reduced by half, in other products was the adjustment more subtle. Some examples:
Yogurt without pieces: from 13.6 to 12 percent sugar.
Minicrackers unsalted: from 6.9 to 1.1 percent saturated fatty acids.
Bio haverkoekjes with chocolate: from 11 to 9.1 percent saturated fatty acids, from 34 to 21 percent sugar and from 4.3 to 9.1 percent fibers.
Lemonade citron: from 10.4 to 6.6 per cent sugar.
Natuurcake: from 13.81 to 5.39 percent sugar.
Fantasiawafels: 8.3 to 6.55 percent saturated fatty acids, from 37.6 to 30.9 percent sugar and from 1 to 1.6 percent fibers.
Cubes mustard: from 19 to 17 percent saturated fatty acids and from 1.8 to 1.7 percent salt.
Pizza Hawai: from 3.2 to 3.1 percent saturated fatty acids and from 6.5 to 6.3 per cent sugar.