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Diet Plan Quality Commitments

Weight loss is not our only objective. We take great care in ensuring that all of our products adhere to the highest nutritional and ethical standards, whilst being optimised for effective slimming.

We also work with our customer to create low carb recipes to ensure that weight management continues after the diet plan has been completed and goal weight has been acheived.

Our high protein, low carbohydrate meals and snacks are improved year after year thanks to a continuous process of blind tastings and each year, 3 to 4 new Eurodiet foods are launched.

We are committed to foods that are:

• Constantly being developed to ensure variety and choice
• High in quality proteins and low in carbohydrates
• Low glycemic index (GI)
• Packed full of the vitamins and minerals needed to maintain a healthy diet
• Contain no genetically modified (GM) ingredients
• Made with ingredients which can be traced to source

High Protein Quality Foods

On average, each Eurodiet product contains 60% protein. Such a high content requires a particularly large proportion of raw protein material, sometimes accounting for 80 to 90% of the ingredients. Because proteins play such a crucial part in the Eurodiet prgramme, we have set particularly strict selection criteria in order to guarantee their integrity, which is the key to overall product quality.

An individuals needs in amino acids, notably essential amino acids (i.e. those that the body is unable to synthesize), are covered by eating proteins of varied origin. These include animal proteins, such as can be found in milk and eggs, and vegetable proteins (soy beans, peas, wheat). A balanced protein intake will draw on both resources to ensure optimal quality. Eating proteins from varied sources is essential for an optimal amino-acid intake.

Given the high protein content of Eurodiet products, we take special care to make sure they look, taste and smell as much as possible like their non-diet food counterparts. Our proteins are selected according to both their properties and the type of food to which they will be integrated. This enables us to ensure good solubility in water and / or milk as well as heat-resistance when instructions for use involve warming up the product. This is a particularly essential point as it enables us to avoid using too many additives (thickeners, stabilising agents, flavouring agents).