Sliced Processed Meats

The results of this study on processed sliced meats highlight the high degree of variability in the nutritional composition across different meat types. Although sodium plays a key technological role in sliced meats processing, the wide variability in sodium content in different products suggests that sodium reduction could be considered for several products. Coarsely and finely minced meats could be modified to reduce fat and sodium content. The classification based on packaging information allows an additional analysis of the results. Poultry meat and vegetarian options seem to be more interesting given their lower saturated fat and sodium content. Finally, natural-looking meats could also be preferred because of their lower content of fat, saturated fat and sodium.

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

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