4. Characteristics and properties of the final product
4.1 Nutritional qualities and compositions
Jams are traditionally high in sugars, and as a result of lower sugar consumption recommendations, manufacturers have been forced to develop low-sugar formulations, reducing sugars by 30%, or even 40%, in favor of increased fruit content. The table at 3 shows the wide variations that can exist in sugar content, fully justifying the trend to reduce them.
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Characteristics and properties of the final product
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Bibliography
Bibliography
- (1) - Confitures, gelées, marmelades de fruits et autres produits similaires. - Fiches pratiques, DGCCRF, Ministère de l'Économie, des Finances et de la Relance. http://www.economie.gouv.fr
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