Follow-up of Sliced Breads
Follow-up portrait of the sliced breads available in Quebec (2017-2021)
340 products were listed for this study
As in 2017, sliced breads made with enriched wheat flour are lower in fibre and protein and higher in sugars and sodium
The supply of new breads is higher in sodium, while modified breads are lower in sodium
The results of this follow-up study show some changes in the portrait of sliced breads in recent years. First, 100% refined grain breads and those made with enriched wheat flour are now the most offered on the market and are also the most sold. Overall, while the supply has remained similar, the breads purchased by consumers are lower in saturated fat and sodium than in 2017. This may reflect a growing consumer demand for healthier products. Modified breads contain less sodium, while new breads contain more sodium. Finally, authentic-looking breads should be monitored as they contain less fibre and more sodium than in 2017.
The mission of the Food Supply Quality Observatory is to observe and monitor the evolution of the food supply in order to generate new knowledge and to act collectively to improve its quality and accessibility. The follow-up studies carried out by the Observatory aim to monitor the evolution of food categories of public health concern over time. Four years after the analysis of the initial portrait, the sliced bread category was analysed again and this report therefore presents the results of the follow-up analysis of this food category.
The data used for this portrait was collected in collaboration with:
The steps to create this portrait are:
© Food Quality Observatory - INAF, Université Laval, 2019-2021