French food producers successfully reducing sugars

Published: 03/02/2021

In 2008, the French producers of jams, compotes and fruits in syrup who are members of the French national Federation of Processed Foods (FIAC) signed a ‘Charter of commitment to progress in nutrition’ as part of the National Programme for Nutrition and Health (PNNS).

The Charter consisted of 8 commitments designed to achieve 3 main goals:

  1. reduce the average sugar content in compotes, jams and fruits in syrup;
  2. improve the information to the consumer; and
  3. develop a common communication strategy to promote the quality of the products made of processed fruits.

The main goals were achieved by 2010:

  1. The average sugar content of products containing processed fruits was reduced by 12% between 2006 and 2010. The production of low-sugar (and no added sugar) products increased and the producers saved 21 tonnes of sugar.
  2. In addition, the consumer information was improved by introducing a labelling system on the nutritional content which was implemented by 97% of the member companies of FIAC.
  3. Finally, several communication programmes targeting health professionals and the public were implemented in order to raise awareness about the nutritional value of these products. A website ( was also set up to inform the public.