Eat better to grow better, live better and age better: Bongrain invests in cutting-edge research and advanced technologies that improve products’ nutritional qualities whilst at the same time preserving their taste and texture.
Replacing cream with yoghurt and salt with milk salt, and developing spicy or fine herb aromas are natural ways of producing balanced and savoury products.
Milk, the raw material for cheese, contains many nutriments that the human organism can easily assimilate and which reinforce the body’s defences and regulate such vital functions as children’s growth, lifelong fixing of calcium in the bones and prevention of osteoporosis for elderly people.
Cheese provides proteins of excellent quality, minerals such as calcium, phosphorous and zinc, vitamins and trace elements.
It is one of the three or four dairy products per day recommended by nutritionists.
Depending on the type of cheese, the recommended serving of 30g per day can represent 20 to 33% of the daily calcium requirement and 10 to 15% of the recommended daily consumption of proteins.
For a long time, France required disclosure of the fat content of the dry matter contained in cheese. Since 2007, fat content is indicated in terms of the way the product is actually consumed.
What was noted before as 45% fat content may now be shown on the product’s wrapping as 21%. Depending on the type of cheese, a 30g portion may therefore have between 0 and 9g of fat content.
45% of fat in a “dried” product
21% of fat in a “finished” product, as actually consumed
Almost all lactose is eliminated during the concentration process or transformed into lactic acid during the process of curdling and ageing.
Soft cheeses such as Camembert, Coulommiers or Caprice des Dieux, and hard cheeses such as Emmental or Fol Epi, thus contain virtually no lactose. This proportion rises to 2 to 3 % for fresh cheeses.
Yes, because vegetarian diets can include eggs and dairy products. Only vegan diets systematically exclude all food of animal origin.
Bongrain promotes balanced diets, particularly for children (with the focus on preventing infantile obesity) and for senior citizens (to avoid malnutrition). This drives the Group's support for the Sapere les Classes du Goût charity, which provides educational materials to primary school teachers in several European countries.
RDAs(Recommended Daily Amount) are different from RNIs (Recommended Nutrient Intakes):
For example :
|RDA for calcium||RNI for calcium|
|800 mg||900 mg for an adult
1200 mg for teenagers and the elderly (men over 65 and women over 55)
Base: 65 kg adult or 52 g of protein/day (RNI: 0.8 g per kg/day)
Note: Nutritional needs may be expressed differently from country to country.
Until now, scientific research has focused on different dairy products and several types of cheese. Researchers have looked at the effects of eating these dairy products rather than the active ingredients they contain. This should be taken into account when interpreting the results of these studies.
Bone health. Generally, eating the right amount of calcium is linked to better bone health, both to aid growth in children and remineralisation for adults. According to the results of a study of people aged 50 and over, those who ate the most cheese saw the risk of hip fractures reduced by 60% compared with those who didn’t eat cheese at all. Calcium could play a role in this effect.
Tooth decay. Studies on humans have observed that eating cheese can prevent tooth decay. One way in which this takes place is through the minerals contained in cheese (mainly calcium and phosphorous) which prevent demineralisation of the teeth, and indeed contribute to reversing the process. Also, chewing cheese triggers the secretion of saliva and encourages a reduction in acidity (pH in the mouth increases after eating sweet foods, so chewing prevents the appearance of decay.)
1reference: Institute of Nutrition and Functional Foods (“Institut des Nutraceutiques et des Aliments Fonctionnels »)
TABLE 57 Levels of certain nutrients in different types of cheese (per 100 g of cheese) 2
|Gouda||25,4||29,0||45||82||4 4||2 1|
|Source : Renner, 1983
2reference: United Nations Food and Agriculture Organisation
Some flavours only develop if there is a sufficient proportion of fat (at least 40-50%), without which the scent-creating products of fat degradation do not form. This includes volatile fatty acids in particular (C2, C4, C6 and C8), which give cheese its smell. Some iso- or odd carbon number series acids (produced when certain amino acids degrade) or acetic acid (obtained by processing lactose) also play a role in producing the smell, thereby making the cheese as it should be. Storage often leads to an increased level of aromatic ingredients, affecting how attractive it is to consumers.
Most consumers enjoy high-fat cheeses because the fat enables the flavours to develop and be sustained. Finally, the fat in cheese is highly digestible (88 - 94 %).
The mineral aspect of cheese content is very interesting nutritionally. Calcium and phosphorous are found in higher quantities here than in milk. Their content is up to ten times greater in hard cheeses and up to four or five times in soft cheeses. Just two varieties “only” contain the equivalent quantities to milk: fromage frais and cottage cheese.
Cheese acts a “concentrator” for the minerals found in milk.
Mineral and trace element content of different varieties of cheese (mg/100g of product)
A proportion of the phosphorous (one fifth) is retained through the soluble phase of the cheese and the content increases during maturation. Only processed cheeses with added phosphates and a few rare fresh cheeses contain more phosphorous than calcium. Finally, cheese is good from a nutritional point of view, with a high calcium/phosphorus ratio.
Levels of magnesium vary from one cheese to another, as with calcium. However these variations are more or less wide-ranging: five times more magnesium in hard cheeses than in milk, and just two to three times more in soft cheeses.
As for sodium, the content can vary widely from one cheese product to another (from 0.4 to 4.6 g/100 g). This variation is due to inconsistent addition of sodium (salting). In some countries (such as Iran and Turkey), added salt can account for up to 10 % of the weight of the finished product stored in brine. These products are desalted before eating.
Animal and vegetable fats are mainly made up of lipids that are themselves composed of fatty acids.
Fat is essential to our bodies, especially enabling the brain and nervous system to function properly.
Fatty acids can be saturated, monounsaturated or polyunsaturated.
What role do these polyunsaturated fatty acids play in our bodies?
|Fatty Acids||Roles in the body||Examples of dietary sources|
|Reproduction, Maintaining the epidermis (skin), coagulation of the blood, lowering bad cholesterol (LDL), supporting the body’s defences (immune system, inflammation), etc..||
Sunflower oil, corn
Meat, eggs, mothers’ milk
|Vision, Brain development, Fluidifying the blood
+ EPA and DHA: lowering of blood triglycerides
Colza (rape seed), soya, linseed and walnut oils
Oily fish (salmon, tuna, etc.) and marine animals, mothers’ milk
Cow's milk, sheep's milk and goat's milk all have the same nutritional benefits :
Sheep’s milk contains the most energy (most fat, carbohydrates and proteins), whilst cow’s milk is the least rich of the three examined. In fact, cow’s milk is the least rich in: magnesium, phosphorous, calcium and retinol (but the richest in beta carotene), vitamins D, C, B3 and B6. Conversely, it is the richest in vitamins B5 and sodium.
Goat’s milk is in between the two, but is particularly rich in potassium.
(per 100g of product)
|Goat's milk||Sheep's milk||Cow's milk whole UHT|
|*SFA: Saturated fatty acids
**MUFA : Monounsaturated Fatty Acids
***PUFA : Polyunsaturated Fatty Acids
Salt is a natural product, sought out and appreciated by man. Plutarch said “salt transforms a necessary food into a pleasant one”.
The minimum required for survival is 0.5 g per day and a balanced diet with no added salt provides this. To ensure a safety margin, the physiological intake is around 2 g.
The world’s specialists in hypertension and cardio-vascular disease are unanimous when it comes to the harm caused by salt to the whole population, regardless of age. (Paris Congress 2005 “Salt and Health”)
National food safety agencies and nutrition institutions in EU member states and Norway recognise that in most countries salt intake is a major public health concern and that current scientific data shows this intake should be significantly decreased.
Each country has set its own targets, which have an average intake of:
- 8 g per day in France
- 6 g per day in the UK, Austria, Germany, Belgium and Denmark
- 5 to 6 g per day in Sweden
- 5 g per day in Norway and Greece
- 3 to 5 g per day in Finland.
As an example, average salt consumption in Finland has fallen from 14 g/day in 1970 to less than 10 g today. Equally, there has been a noticeable lowering in arterial blood pressure and a spectacular fall in fatalities due to strokes and heart attacks. The reduction of salt intake has of course been accompanied by other initiatives for healthier living (better nutrition and anti-smoking drives, etc.).
In the 1950s, salt consumption in Belgium was between 20 and 30 g/day. After a number of public information campaigns, it had fallen to 10 g/day in 1980. There again, a significant fall in arterial blood pressure was noted.
Coraya Products are healthy, natural fish-based products.
Thanks to their protein content and fat and carbohydrate levels, Coraya products can make a genuine nutritional and dietary contribution. Containing just 130 calories per 100g, or around 3 times less than a Frankfurter sausage or hamburger (over 300 calories per 100g), Coraya surimi are ideal for a healthy, balanced diet.
Another nutritional benefit is to be gained from amino acids.
Thanks to their B12 vitamin and mineral content, Coraya specialities are also good for promoting children’s growth.
Energy : 130 Kcal
Proteins ............................... 8g = 16% of RNI*
Carbohydrates ............................... 11,7g
- of which sugars 1,6g
- of which starch 8g
Fat ............................... 5,5g
Iodine ............................... 30µg = 20% of RDA**
*Reference Nutrient Intake **Recommended Daily Amount