Crackers

The results of this study show a great variability in terms of nutritional composition according to the different types of crackers. The variability in saturated fat and sodium content is particularly great for regular crackers and dry bread type crackers. It would therefore be possible to reduce the content of these nutrients for these products. Finding ways to improve the formulation of puff and sandwich type crackers would also be desirable in order to reduce their saturated fat and sodium content as well as sugars for sandwich type crackers. In addition, classification according to the information on the packaging allows the results to be interpreted from another angle. For example, a complete main ingredient as well as the presence of a “gluten-free” claim seems to be associated with a better nutritional composition of crackers while the presence of seasonings seems to be associated with a poorer nutritional composition.

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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 Observatory 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 Observatory 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 cracker category was selected and analyzed. This report presents the results of this food category’s analysis.

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