Portrait of the pasta sauces available in Quebec (2018-2019)
322 pasta sauces were listed for this study
of sodium per serving of tomato-based pasta sauce
of sodium per serving of cheese or cream-based pasta sauce
The results of this study on pasta sauces show variability in the nutritional composition according to content, protein source, target consumers and specific characteristics. These analyses make it possible to identify which products should be monitored in the coming years, but also where improvement should be considered. In this regard, cheese cream and rosé sauces could be improved by reducing saturated fat and sodium levels. The nutritional composition of tomato-only or tomato and vegetable sauces is more interesting than others, considering their lower levels of saturated fat and higher fibre content. These elements could easily be communicated to consumers to guide them towards healthier choices. On the other hand, health-oriented sauces should be monitored, since their nutritional composition seems less interesting than others, which could mislead consumers.
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 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 pasta sauce category was selected and analyzed. This report presents the results of this food category’s analysis.
The data used for this portrait was collected in collaboration with:
The steps to create this portrait are:
© Food Quality Observatory - INAF, Université Laval, 2019