Pleasure and nutrition
● Health and well-being through proper nutrition
Better eating habits help us to grow better, live better and age better: SAVENCIA is an investor in cutting edge research and technology which improve the nutritional aspects of our products while conserving their taste and texture.
Replacing cream with yoghurt and salt with the mineral salts found in milk, developing spice or herb based flavourings, reducing the sugar content in creams and dessert mixtures: these are all simple means of creating healthy, tasty products.
● Renowned nutritional qualities
The basic ingredient of cheese is milk, which contains a number of well-assimilated nutriments that boost natural defenses and are actors in certain functions such as growth in children, the assimilation of calcium at all ages or the prevention of osteoporosis in the elderly.
Cheese is not just an excellent source of protein, but also of minerals such as calcium, phosphorus, zinc, vitamins and trace elements. It is one of the three to four dairy products nutritionists recommend eating daily.
The recommended consumption is 30 grams a day. Depending on the type of cheese this represents 20 à 33 % of the recommended daily value of calcium and 12 à 15 % of protein value.
● Some reasons we eat cheese
Calcium, which is primordial to build strong bones and teeth, also takes part in neural transmissions, muscular control, blood clotting and hormonal release.
Phosphorus, combined with calcium for bones and teeth, takes part in the transmission and stocking of energy and the regulation of acids.
Proteins enable tissues to be formed and maintained. They are made up of amino acids, 8 of which are only found in certain foods, such as dairy products.
Vitamin A or retinol, which is indispensible for vision, also contributes to cellular specialization. Vitamin B2 or riboflavin contributes to the process of transforming nutriments into energy. Lastly, vitamin B12 fights against stress and fatigue and is necessary to synthesize proteins and for cellular multiplication.
● What fat content?
French law made the labelling of the fat content in dry matter in cheese obligatory long ago. Since 2007, this content has been shown compared to the whole consumable. A content which would formerly have been shown as 45 % is actually 21 %, as shown on the packaging today. Depending on the type of cheese, a 30 gram portion thus contains 0 to 9 grams fat.
● What about lactose?
Virtually all the lactose is eliminated on the drip tray or transformed into lactic acid during the curdling and maturing processes. Soft cheeses, like camembert, coulommiers or Caprice des Dieux, and hard cheeses, like emmental or Fol Epi, therefore show almost no lactose content. The content is from 2 to 3 % in cream cheese.
● Can you eat cheese if you’re a vegetarian?
Yes, most vegetarian diets accept eggs and dairy products.
Only vegan diets proscribe any animal products. The Goup promotes healthy eating, especially for children, to prevent obesity among both young and old people and to guard against undernutrition. The Group also supports the association “Sapere les Classes du goût" which provides teaching tools to primary school teachers in several European countries.