Question 11049 — consumption

Summary

The regulations (decree no. 93-1074 of September 13, 1993) currently govern the definition of the terms “homemade bread”, “traditional French bread” and “levain”. The 1993 decree, drawn up in consultation with the profession, aimed at the time to improve the nutritional qualities of bakery products, in particular by prohibiting freezing and the use of additives (emulsifiers, colorings, preservatives, etc.). In in addition to the names thus regulated and subject to compliance with consumer law, bakers also have the possibility of promoting and segmenting their production by using voluntary terms such as "wholemeal bread" (T 150), "wholemeal bread", "rye bread", "multi-grain bread" etc. The range of breads available is in fact very wide and the nutritional quality of the products varies greatly depending on function of the flour used, but also other practices, such as the kneading methods or the resting time before cooking, in particular. To meet consumer demand, who are increasingly concerned about the nutritional quality of products and raw materials used in the bakery sector, certain professionals are already working to produce breads with nutritional qualities. reinforced. In particular, they are returning to more sustainable production methods, rehabilitating old varieties of flour, etc. The Government takes note of the proposals made by the parliamentarian in order to complete the regulations by creating a new name “nutrition bread”, and will not fail to assess them, in conjunction with the stakeholders.

Machine translation from French. The official text remains authoritative.

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