By John Smith • 26 March 2021 • 12:11
Supersol stores to be rebranded
Credit: Carrefour press centre
AS Carrefour in Spain starts work on assimilating the recent Supersol takeover into its family, it has also announced further price cuts as the competition with other supermarkets intensifies.
Some 1,000 own products have been reduced in price and a further 600 in a mix between own products and national brands have been repriced at 99c.
The supermarket chain has identified the most popular products with customers and has also reduced the amount of sugar, saturated fat and salt added to 380 own brand products.
All of this has been undertaken after involving more than 13,000 consumers in blind testing in order to ensure that the relaunched healthier products pass the ‘taste test’
Alexandre de Palmas, executive director of Carrefour Spain said, “in 2020 we began a strategy to facilitate savings for all families, which will continue during the current year, aware of the importance that price has for the Spanish consumer at the moment.”
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Married to Ophelia in Gibraltar in 1978, John has spent much of his life travelling on security print and minting business and visited every continent except Antarctica.
Having retired several years ago, the couple moved to their house in Estepona and John became a regular news writer for the EWN Media Group taking particular interest in Finance, Gibraltar and Costa del Sol Social Scene.
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Excerpt from the above article: “The supermarket chain has identified the most popular products with customers and has also reduced the amount of sugar, saturated fat and salt added to 380 own brand products.”
Reducing the saturated fat content of supermarket products is, at best, futile and, in light of recent research, may turn out to be counter productive. Excerpt: “Separately, on analyzing global COVID-19 mortality data and comparing it with 12 risk factors for mortality, they found unsaturated fat intake to be associated with increased mortality. This was based on the dietary fat patterns of 61 countries in the United Nations’ Food and Agricultural Organization database. Surprisingly, they found saturated fats to be protective.” https://www.medpagetoday.com/reading-room/aga/lower-gi/86940
From Norway: “It has been thought for more than half a century that saturated fats in the diet promote heart disease by increasing blood cholesterol. However, a new model explains why this so-called “diet-heart hypothesis”, which has had a major influence on dietary guidelines, may have an alternative explanation.” https://www.eurekalert.org/pub_releases/2021-01/tuob-npc012221.php
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