Pizzas

Portrait of pizzas available in Canada (2017)

155 pizzas have been listed for this study

765 mg

of sodium in vegetable pizzas

1095 mg

of sodium in deli meat pizzas

Highlights

The results of this study of pizzas demonstrate a certain degree of variability in terms of nutritional composition based on the various types of products. The variability in the saturated fat and sodium content within each category demonstrates that there is room for improvement with respect to the nutritional value of many products. More specifically, it would be possible to reformulate pizzas with deli meats to reduce the fat and sodium content. In addition, the saturated fat content of thin-crust pizzas should be reduced, whereas traditional-crust pizzas would benefit from a reduction in sodium content. Furthermore, pizzas targeted to children and pizzas that are considered authentic appear to offer better nutritional composition than pizzas targeted to the general population or so-called basic pizzas (pizzas with no specific characteristics).

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

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Method

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

Institute of Nutrition and Functional Foods (INAF) | Université Laval
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observatoire@inaf.ulaval.ca

© Food Quality Observatory - INAF, Université Laval, 2019