Processed cheeses

The results of this study on processed cheeses show significant variability in terms of nutritional composition depending on the type of product. More specifically, it would be possible to reformulate all types of processed cheeses in order to reduce their saturated fat and sodium content. Considering their large sales volume and high sodium content, single-size processed cheeses should be improved as a priority. On the other hand, the presence of a fat claim currently seems to be an indicator of a more interesting nutritional composition while the presence of flavor (e.g., smoked salmon, herbs) seems to be an indicator of a less interesting 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 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 processed cheeses category was selected and analyzed. This report presents the results of this food category’s analysis.

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