Desserts lactés frais

Fresh dairy desserts (FDD) contain a high proportion of milk (60 to 75 % as a mean) and exist in a broad variety of products which are both traditional and innovative. French consumers appreciate their tastes and textures, while maintains a reasonable intake, with less than two intakes per week. Custards, mousses or “crème caramel” are produced with varying technologies, but keep the nutritional assets of milk, including a significant content in calcium (usually 100 to 140 mg/100 g and 60 mg/100 g for rice or semolina pudding). In opposite to usual thoughts, FDD are not fat products: more than half of them contain less than 5 % fat. Their sugar content (11 to 18 g/100 g) and their contribution to sugar intakes, consistent with their “end of meal” usage should be considered relatively to other “indulgent products”. FDD combine nutritional assets of milk to undisputable sensory qualities; they are relevant alternatives to other indulgent products; they can thus fit in a balanced diet.