Caractérisation et suivi de la qualité de l’offre alimentaire
Crackers
Portrait of the crackers available in Quebec (2019-2020)
- 439 crackers were listed for this study
- Crackers with seasoning 171 mg of sodium
- Plain crackers: 136 mg of sodium
At a glance...
The results of this study show a great variability in terms of nutritional composition according to the different types of crackers. The variability in saturated fat and sodium content is particularly great for regular crackers and dry bread type crackers. It would therefore be possible to reduce the content of these nutrients for these products. Finding ways to improve the formulation of puff and sandwich type crackers would also be desirable in order to reduce their saturated fat and sodium content as well as sugars for sandwich type crackers. In addition, classification according to the information on the packaging allows the results to be interpreted from another angle. For example, a complete main ingredient as well as the presence of a “gluten-free” claim seems to be associated with a better nutritional composition of crackers while the presence of seasonings seems to be associated with a poorer nutritional composition.
Follow-up portrait – to come Summer 2025
