Portrait of the cookies available in Quebec (2019)

694 cookies were listed for this study

1.1 g

of saturated fat in biscotti

4.1 g

of saturated fat in wafers


The results of this study showcase the high degree of variability in the nutritional composition across different product types. Although they should be consumed on an occasional basis, a decrease in sugars, saturated fat and sodium levels should be considered for many of these products. The nutritional profile of sandwich-type cookies is less desirable due to their high sugar and saturated fat content. The saturated fat content of wafer-style cookies should be reduced, and tea cookies should have their high sodium content decreased. The nutritional profile of cookies intended for children or a health-conscious clientele is superior to all the others. Cookies intended for children should nonetheless be reformulated to reduce their sodium content.

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Full report

The Observatory mission is to observe and monitor the evolution of the food supply in order to generate new knowledge and to act collectively at improving its quality and accessibility. The studies carried out by the Observatoire aim at analyzing food categories and monitoring their evolution over time. The food categories to be studied are selected based on a rigorous approach. Indeed, after consultation with the Observatoire’s knowledge users, the Scientific Committee prioritized the food categories to be addressed according to four main criteria: health impact, nutritional quality variability, household penetration rate and product improvement potential. As a result of this consultation, the cookie category was selected and analyzed. This report presents the results of this food category’s analysis.

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The data used for this portrait was collected in collaboration with:

Nutritional composition:

Consumer purchases:

The steps to create this portrait are:

Food Quality Observatory

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