¿Compras productos «light» porque pensás que «engordan menos»? ¿Seleccionas siempre la marca conocida de algún alimento porque es «la mejor»? Déjame decirte que muchas veces, nos ven la cara. Comprendiendo el etiquetado de los productos podés ahorrar unos pesos haciendo compras más inteligentes y evitas caer en trampas del marketing alimenticio.
Comenzamos con algo muy simple y básico.
Lista de ingredientes:
Lo importante es saber que los mismos se detallan en orden descendente de peso. O sea, el primer ingrediente de la lista es el mayoritario, el segundo un poquito menos, el tercero un poquito menos y así…
Entonces si se nos presentan por ejemplo, dos jugos de fruta con las siguientes listas:
-Jugo 1: Agua, Jugo de naranja, azúcar.
-Jugo 2: Agua, Azúcar, Jugo de Naranja.
El número 2 tendría más azúcar y menos jugo que el 1, haciéndolo una peor elección.
Por otro lado, tenemos una de las cosas más “engañosas” en un packaging, la información nutricional complementaria (INC) o CLAIMS.
Existen dos clases:
–Comparativos: Comparan el alimento en cuestión con otro de referencia. Ejemplo: “Light”, “Reducido en…”, “Más de…”
–Absolutos: Hablan del alimento en cuestión. Ejemplo: “Alto en…”, “Bajo en…”, “Fuente de…”, “Sin agregado de…”
El siguiente es un ejemplo mixto. Por un lado menciona que el alimento es bajo en sodio y por otro lado que tiene 70% menos de grasa y 50% más de proteína que otra versión.
Hay un claim particular que suele causar bastante revuelo. La mayoría de las personas piensa que los productos con el término «light» son más saludables, que «engordan» menos o que pueden comer más cantidad.
Un alimento en el cual aparece la palabra «LIGHT» es aquel que tiene una reducción de un 25% o más de alguno de sus componentes, respecto a un alimento de referencia, en general, la versión regular del mismo producto.
Pero quiero mostrarles el siguiente caso. Una marca de bizcochos sacó una versión “light” de su producto, se puede ver muy grande en su packaging verde, obvio.
Como les dije el término “Light” compara con un alimento de referencia. ¿Y cómo se hace una referencia en un libro o texto? Exacto, con un asterisco (*).
Si se fijan, arriba a la derecha de la palabra “light” hay uno. Si buscamos dónde está la referencia en el paquete, vamos a encontrar esto.
Dice “Light en Sodio” y en la parte de atrás “Aporta 25% menos de sodio que la versión regular”.
A que voy con esto, este es un producto de paquete verde, dice “light” pero disminuyeron el sodio y este no cambia el valor energético ni los macronutrientes del mismo. Entonces aporta prácticamente las mismas calorías que la versión común.
De hecho , si se fijan las tablas nutricionales son muy similares, el cambio principal lo podemos ver en el tipo de grasas. En el light usaron aceite alto oleico, lo que aporta acidos grasos insaturados y en la regular, grasa animal que tiene principalmente grasas saturadas. Pero la cantidad de grasas totales, es casi la misma.
Y otra cosa no menos importante, ni siquiera es un producto bajo en sodio. Fijense que la versión regular tiene 170 mg de sodio y en la light bajo solo a 127 mg, lo que sigue siendo bastante. Para que un producto se considere bajo en sodio debe contener menos de 80 mg por porción.
¿Las tablas nutricionales dicen la verdad?
Si, pero no para confiar ciegamente, los valores que aparecen en la información nutricional de un producto alimenticio son estimaciones.
Si las tablas nutricionales se elaboran a partir de análisis de laboratorio, los datos pueden variar dependiendo el método utilizado o por errores en las determinaciones. El mismo alimento, puede dar diferentes resultados en dos laboratorios distintos.
También, para elaborar la información nutricional de un producto alimenticio, el fabricante se puede basar en tablas de composición de los ingredientes o materias primas, dando un error aún mayor.
En general, se acepta una tolerancia de hasta un +/-20% respecto a los nutrientes declarados. Eso quiere decir que si la tabla nutricional de un producto dice que tiene 10g de carbohidratos por porción, puede tener entre 8 y 12 g.
Además, los alimentos no son SIEMPRE EXACTAMENTE iguales, existe una variabilidad natural.
O incluso errores por redondeo, por ejemplo, muchos alimentos muestran solamente la tabla por porción, por ejemplo de 30g. Y se puede declarar 0g de hidratos, grasas o proteínas si tiene menos de 0,5g por porción o 0 kcals si tiene menos de 4.
Si buscas calcular cuánto tiene cada 100 g usando la tabla por porción, los datos pueden no ser del todo exactos.
Así que ahora ya sabes, podes confiar, pero no te obsesiones.
Si querés ver más datos y curiosidades de alimentos y la industria alimenticia, seguime en instagram @AgustinCrok y suscribite a mi canal de YouTube!
Otra cosa que creo que deberían tener en cuenta, más que nada para ahorrarse unos pesos en algunos casos, es la identificación de origen.
En un producto alimenticio debería aparecer el Registro Nacional de Establecimiento (RNE) que es un código de identificación del establecimiento elaborador ante el organismo competente.
¿Cómo podemos usar eso a nuestro favor?
Bien, vamos a poner un ejemplo:
Producto 1 (Precio $100): Todo lindo estéticamente, marca super conocida, con publicidad por todos lados.
Producto 2 (Precio $70): Diseño del envase medio feo, de una marca que no conoce nadie o marca blanca (marca de supermercado).
Mucha gente no compraría el Producto 2 aunque sea más económico porque no le transmite confianza, no lo conoce. Sin embargo, por más que uno pinte más feo que el otro, si tienen el mismo RNE, significa que se hicieron/envasaron/fraccionaron en el mismo lugar, con las mismas regulaciones, condiciones de higiene, personal y quizás hasta los mismos equipos.
Pero además de eso, si comparamos la lista de ingredientes y está todo igual, en el mismo orden. Y aparte, las tablas nutricionales también son exactamente iguales. Es muy probable que se trate del mismo producto en marcas distintas. Se hacen en el mismo lugar, tienen los mismos ingredientes y la misma tabla nutricional…
La diferencia de precios puede deberse a que a una de las marcas buscan posicionarla como la mejor, gastan más en el diseño o calidad del envase, en publicidad, logística, etc. Con la de precio bajo apuntan a otro mercado.
Ojo, hay casos en que por más que esté todo igual no será EXACTAMENTE LO MISMO.
Por ejemplo, en una fábrica de no sé, arvejas, luego de la cosecha no todas salen lindas y perfectas. Hay equipos que determinan la calidad y las separan. Imaginate que trabajan con 3 calidades:
Calidad A: Arvejas perfectas, muy verdes. Las usan para la primera marca.
Calidad B: Arvejas más claras, con alguna marquita. Las usan para la segunda marca.
Calidad C: Arvejas rotas, con varios defectos. Se usan para algún subproducto o descarte.
Como vemos, es la misma fábrica, los ingredientes y la tabla nutricional de la primera marca y la segunda marca van a ser iguales, porque son arvejas, pero técnicamente no son idénticas.
O mismo, en las plantas de lácteos se hacen análisis microbiológicos para ver la calidad inicial de la leche cruda y se determinan reglas de decisión. Por ejemplo, si un lote tiene más de 50.000 bacterias/ml es Calidad B y se usa para la segunda marca, si tiene menos es Calidad A y se usa para primera marca.
Ambas leches salieron de las mismas vacas, se procesaron en las mismas máquinas, en la etiqueta van a tener el mismo ingrediente y la misma tabla, simplemente su calidad inicial no fue la misma. Tampoco te va a pasar nada por tomar la Calidad B, ambas leches luego se pasteurizan y quedan aptas para consumo.
Incluso puede pasar que cambia un proceso, por ejemplo la leche fresca tiene un precio más bajo que la leche UAT (larga vida). Los procesos de pasteurización son distintos, la calidad y vida útil también, pero el RNE, los ingredientes y tabla nutricional van a ser iguales.
De todos modos en este caso particular, el envase cambia y cumple un papel fundamental en la UAT, la leche fresca puede envasarse en sachet y por eso su precio es menor.
Por otro lado, hay empresas que ofrecen productos/servicios para terceros, vos podes hablar con la fábrica de arvejas y decirle: “che quiero lanzar mi marca” y te envasan las mismas arvejas que usan ellos con tu packaging y todo. Luego vos te encargas del marketing y demás. Si la tenes clara podes hacer que sea o aparente ser una marca re premium de precio alto y en realidad, siguiendo con el ejemplo, son las mismas arvejas.
Esto lo usan mucho los supermercados, con las famosas marcas blancas. Lo pueden notar en el envase porque aparece “Elaborado y envasado por:” y “Comercializado por:”
¡Bueno, hasta acá el artículo de hoy! ¡Espero que les haya gustado, nos vemos en el siguiente!
¡Saludos!
Crok.
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