In Capital, broadcast on M6 , the teams took out a board to dissect the two flagship aperitif products: the olive and the sausage. We learn surprising things there …
The Brotherhood of the Noble Rosette gives the secrets of a good sausage
Faced with a plethora of sausages, how can consumers spot the product that will delight their taste buds? This is the question that the channel’s teams will try to answer in one of the parts of this survey called “Summer Evenings: The aperitif war”. In this market which weighs around 750 million euros per year, brands are redoubling their ingenuity to surprise consumers. With nuts, onions, garlic, truffles, parmesan, the varieties of sausage are numerous.
To see more clearly, François-Xavier Dupuis, the editor-in-chief of the subject, turned to the Brotherhood of the noble rosette of Lyon, who shared some precious tips. “These enthusiasts explained to us that the artisanal sausage contained less fat than that which is manufactured in an industrial way. As its drying time is longer, its price is multiplied by two or three “, he explains.
Usually black olives are fake
The addicted to the aperitif will do well to settle down on their sofa when the magazine tackles the subject on the olive. The consumption of this other zinc star jumped 10% last year. In total, 90,000 tonnes are consumed each year. While they embellish the southern markets, many holidaymakers believe that these fruits are harvested at the foot of trees planted in Provence. However, 98% made the trip from Spain or Morocco. “This is what we found out when we went to see one of the biggest wholesalers! In reality, the French olive is rare ”, observes François-Xavier Dupuis, who has also discovered that the vast majority of black olives are fake. “These are greens that we soak in iron gluconate to color them”, says the editor.
Attractive alcohol-free beers
The olive is one of those low calorie delicacies that summer visitors eat with gusto. The teams of Capital also focused their camera on these world-famous brewers who now offer beers without alcohol. Even if addictologists believe that these drinks represent a gateway to alcohol, they remain less caloric and healthier. “The packaging of a beer with or without alcohol is the same! And the taste is almost similar ”, explains the journalist, who also dipped his lips in a glass of alcohol-free wine. The verdict is final : “ White is fine. The rosé, too. Red is not terrible ”.
“Capital” at 9:05 pm on “M6”
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