Sausages

The results of this study on sausages show a great variability in terms of nutritional composition according to the different types of sausages. In addition, the great variability in saturated fat and sodium content within each classification shows potential for improving nutritional value for several products. In this regard, it would be possible to reformulate hot dog and breakfast sausages to reduce their saturated fat and sodium content. European-type sausages and vegetarian sausages have a more interesting nutritional composition than others. In addition, the organic or the natural appearance are not indicators of a better nutritional composition.

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The Observatory’s 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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