But what do we really eat in fast-food, low-cost trays in supermarkets, low prices in the food industry?
Monday 20pm 50 August
"In search of current affairs" - Everything about "low cost" food on D8-TV with Guy Lagache.
D8 TV wrote:From France to Romania, via Germany and Belgium, investigate the underside of low cost food. To understand how far manufacturers are going to lower costs, zoom in on the ground beef. In fast food, the development of kebabs also raises questions. Another popular product that can pay big dividends for those who trade it is crepe, and some restaurateurs are unscrupulous from the traditional recipe.
Competition with M6, alas same day, same time: Monday 20pm 50 August
With Benoît Hamon
M6 wrote:Food: if you knew what you eat!
Do we really know what we are eating? Obviously the answer is "no", especially since we know we can find horses in beef lasagna! Capital has therefore decided to go further and sift through your plate. Its content, of course, but also the packaging of everything you eat. An investigation that will lead you into the secrets of industrial cuisine. Where do the products used in prepared meals come from? Who controls them? What does the insane race at ever lower prices in food imply? And, in the end, can we still trust what we are told? Tonight, we suggest you finally see more clearly. We have investigated the secrets of manufacturers of ready meals, including their methods of inventing what we will eat tomorrow. You will also discover the consequences that the packaging of our food can have on our health. What are our plates really hiding?
Document: At the heart of new food chains
This is an exceptional subject of 52 minutes. For several weeks, we explored behind the scenes of the food industry. An industry facing a loss of consumer confidence. So we wanted to answer all the questions you ask yourself: how are the ready meals made? Are the ingredients really those that we are told? Can we still believe labels and manufacturers? From distributors to manufacturers, including breeders and the mysterious “meat traders”, we went up the entire chain. And we've done our own tests to find out what's really in the products you buy. For meat as for fish, the results are edifying ... By Lesage / Creutzer
Are the packaging dangerous?
We don't notice them anymore. They are there to protect food, even to seduce the consumer. But today, some of them worry: the packaging could be dangerous for our health. The reason: they would release chemicals that contaminate food. We already knew the risks of bisphenol A, now banned in baby bottles but which are still found much elsewhere. Some boxes are also affected. So, should you be wary of packaging and how to replace it? P. Lechevallier conducted the investigation.
And what do we eat tomorrow?
Obviously not meat, at least not the one we know today. And the reason is simple: there will no longer be enough animals to feed everyone on the planet. So you have to innovate. You will discover your menu for tomorrow: insect bar, chicken more real and tastier than life but guaranteed without meat, and steak reconstituted based on chemistry. Very serious sectors on which industrialists and investors have already fully launched themselves to conquer markets. At table !
By C. Gauthier
Monday August 19 at 8:55 a.m.
Farewell to steak!
Arte wrote:The food industry tries to convince us that eating meat is good for health and that it is necessary for our dietary balance. Many studies show that too much red meat can not only threaten health, but even shorten life expectancy.
The food industry tries to convince us that eating meat is good for health and that it is necessary for our dietary balance. Many studies show that too much red meat can not only threaten health, but even shorten life expectancy. As for white meats, they too often contain residues of antibiotics. In general, farms have become high-tech companies in which we completely forget that animals are living things and not just products. Not to mention the slaughterhouses. And to feed these animals which will supply the 40 million tonnes of meat produced each year, Europe must import fodder, for example from Paraguay, where some large producers take advantage of these orders while the majority of the population suffers the consequences, sometimes dramatic, of the massive use of pesticides. Worse still: thanks to this exploitation of world resources, European production is so cheap that emerging countries prefer to import meat from Europe rather than supporting local producers. If we add to this table the contribution of livestock to global warming, the pollution of our environment by herbicides, insecticides and nitrates, it is high time to reconsider the consumption habits of this meat of the rich who starves the poor .
