The fish fingers contain too many additives, flavours and added sugars, while the information on the labelling is still incomplete, and the quantity of fish sometimes insufficient, has denounced the consumer association CLCV in a study published Thursday.
The CLCV has analyzed 42 products breaded fish (breaded classic, breaded baked, croquettes, nuggets, “fish and chips”) from retailers ‘ own brands and national brands, as well as a radius cool as frozen.
“in particular, We have observed differences in the quantity of the fish between the products, a nutritional quality uneven as well as the presence of too many additives and flavourings”, summed up the consumers ‘ association.
for example, 52% of the sample products contain additives such as modified starches (corn, wheat, etc), acidity regulators, preservatives, or antioxidants. A product with additives that contains an average of 3.7, a figure who “challenges”, underlines the study, adding that “in the list of additives, there is always agents, texturising agents”.
Also, 38% of the products are composed of added sugars (sugar, dextrose, maltodextrin), while 21% of breaded fish which are the subject of the study contain flavourings. “Above all, the products which are the side aromatic dish: filet way miller, croquettes with herbs,” notes the study.
“rare” on the label
Relating to the labelling, the CLCV regrets information that is “rare” when it comes to the origin of the fish and the fishing method used. According to the study, “the geographical origin of the fish is unknown in two-thirds of the products studied, and almost 90% of the breaded do not indicate the method of fishing.”
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The origin may be an important data for the consumer because some fish may be overfished in some regions of the world and thus be in danger of disappearing, it was specified.
The CLCV has also been observed that products offered to consumers, in fact, contained “very little fish”. The percentage of fish varied across the sample of 35% to 80% in the recipe with an average of 63.2% of fish in the recipe implemented in the product.
It is better than two years ago, however, notes the study. In a survey published in 2016 on the cooked dishes based on fish, always carried out by the association, the figure was 56.6%.
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