Europastry pastries has 30% less sugar than the average of the sector

Imagen news

Date: 25-May-2018



Europastry, manufacturer of frozen doughs, has managed to significantly reduce the percentage of sugar in its bakery products. This decrease is part of AECOSAN's Collaboration Plan for Improving the Composition of Foods and Beverages 2017-2020, whose purpose is for manufacturers to reformulate their food products and reduce certain nutrients to combat obesity. After a comparative analysis with the products of its main competitors of frozen doughs and fresh bakery and pastry products, significant results have been obtained. According to the study, Europastry muffins have 32% less sugar than the industry average, while croissants have 35% less sugar than the average. According to this analysis, the products of frozen doughs also presented values ​​lower in sugars than fresh ones; on average, 27% less on croissants and 9% less on muffins.

Europastry pastries has 30% less sugar than the average of the sector


With the aim of reducing sugar levels in the composition of food, AECOSAN has established a reduction of 5% of sugars for bakery and pastry products by 2020. In this regard, the percentage of sugar that Europastry currently uses to make their muffins is already 28% lower than the average proposed by the agency for 2020 and 32% lower in their croissants. This proactive work is a response to the NAOS Strategy for Nutrition, Physical Activity and Prevention of Obesity undertaken by the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN), attached to the Ministry of Health, Social Services and Equality.


As part of its commitment to the development of increasingly healthy products with decreasing sugar levels, Europastry has joined the Sweetfood research project this year, driven by the European Regional Development Fund (ERDF), the Strategic Program of National Business Research Consortiums (CIEN) and the Center for Industrial Technological Development (CDTI). This project, whose execution involves the investment of approximately € 6 million, seeks to lay the foundations to reduce the amount of refined sugar in the formulation of food and beverages, through the use of new sweeteners of natural origin.