Sliced Breads

The results of this study highlight the high degree of variability in the nutritional composition according to grain types. The analyses also identify areas of improvement, such as 100% refined grain breads which have a higher sodium content than other breads. Modifications to reduce sodium content could be considered. Furthermore, since breads made of enriched wheat flour as the main flour have lower fibre and protein content, it could be possible to change the flour proportions to have a whole flour as the main flour, thus improving the nutritional composition of these products. These flour proportion changes could have a significant impact on population health since mixed multigrain breads account for more than half of all breads sold. In addition, the fat, saturated fat and sugar content of breads identified as gluten-free is significantly higher than regular breads; this could be improved.

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A reflexive and consultative process was conducted by the Observatoire to prioritize the different food categories to be studied. The Scientific Committee first established four main criteria for this prioritization: health impact, nutritional quality variability, household penetration rate and product improvement potential. At the same time, a consultation with knowledge users was held in order to propose food categories to the Observatory. As a result of this consultation, the selected categories were prioritized following a reflexive process based on the four criteria issued by the Scientific Committee. That is how the sliced bread category was prioritized. This report presents the results of the analysis of this food category.

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