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Science of nutrition
:: The Groupe offers to consumers products which are adapted to their nutritional needs, and which take into account the nutritional and dietary habits of the countries in which they are sold. Considerable effort is currently invested into improving the nutritional profile of products - sugars
and fats reduction is one of the current preoccupations.
The objective is twofold: to preserve the organoleptic properties of the product and find substitutes which are nutritionally satisfactory (fibres are an example).
