Granola bars

• 369 products were listed for this study
• Since 2018, the granola bar offering has seen a 35% increase in protein
• Compared to 2018, a greater proportion of bars have high levels of saturated fat

The results of this monitoring show little change in the nutritional composition of granola bars sold in 2023 compared to data collected in 2018. In fact, only the protein content has increased significantly. However, the saturated fat and sugar levels still need to be monitored. Compared to 2018, a lower proportion of bars respect the threshold of 15% of the DV for saturated fats and no improvement was observed in respect of the threshold for sugars. Beyond respecting the thresholds, the offer of modified bars contains more sugars than the other bars (new, withdrawn, identical) and the new bars contain more saturated fat. If no changes are made, half of the bars available in Quebec would have to display the nutritional symbol on the front of their packaging due to their high sugar and/or saturated fat content. Real efforts will have to be made to improve the nutritional composition of granola bars offered and sold in Quebec in the years to come.

• 310 granola bars were listed for this study
• 14 g of sugar in granola bars with coating
• 9 g of sugar in granola bars without coating

This sectoral study of granola bars shows a high degree of variability in the nutritional composition according to content, coating, texture, target consumers and specific characteristics. These analyses make it possible to identify which products should be monitored in the coming years, but also where improvement should be considered. In this regard, bars with sweets should be improved in order to reduce saturated fat and total sugars, and increase fibre content. The saturated fat content of coated bars (partially and fully coated) should also be reduced.