Well-being

The Nutri-Score labeling system, recommended by the World Health Organization (WHO), was introduced in January 2016 as part of the French Health System Modernization Act.

Present on a growing number of packaging in supermarkets, do we really know what is behind this logo?

Have you ever wondered what E420 or E100 are? What do they mean? What are they used for? Did you know that more than 300 food additives are used in the products we consume in France? Have you ever heard of zootechnical additives?

This month, the “Petits Plats d’Arthur” team tries to explain what food additives are.

The medical profession is becoming increasingly aware of gluten intolerance and allergy and the celiac disease that results from it. Today, celiac disease affects 1 in 100 adults in Europe, 20% of newly diagnosed patients are over 65 years of age (Source: Doctissimo).

Les Petits Plats d’Arthur’s team answers your questions in this article on celiac disease in seniors!

The “Label Rouge” is a national sign that designates products that, due to their production or manufacturing conditions, have a higher level of quality than the PCC (Comparison Current Products).

This month on the PPA blog, we will look in details on what the “Label Rouge” is and how it digs in Les Petits Plats d’Arthur.

The mobile application for IOS and Android, Yuka, was created at the initiative of Yuca SAS. It enables the scanning of food and cosmetic products in order to obtain detailed information on the impact of the product on health. Its objectives are therefore to help the consumer to choose products considered better for health but also, indirectly, to encourage manufacturers to improve the composition of their products.

Today since October, 6.5 million users use the application 15.5 million times each month.

While more and more companies decide to produce their goods abroad, the French, on the other hand, want to consume less but better. Moreover, according to a recent survey, three-quarters of French consumers say they are willing to pay more for a French product (conducted by the IFOP).

But there is a problem… “Made In France” or “Fabriqué en France” has become a sales pitch and some companies aren’t always honest with the consumer.

In recent years, we have been regularly hearing about gluten. But what is gluten and where is it found? In Les Petits Plats d’Arthur, we explain the basics!

Lactose is mainly contained in cow’s milk and the French culinary art frequently uses it. Between butter, fresh cream, and the roughly 1200 cheeses that exist in France, it is hard to pass lactose by …

While carbohydrates are the primary source of energy for the human body, sugars get a much worse press. Often associated with obesity, diabetes or even tooth cavities, manufacturers often attempt to reduce the quantities (“less sugar”, “low in sugar”, “no added sugar”) without mentioning the different qualities of sugar… We will tell you all about sugar and how it is used in Arthur’s Small Plates.