Sliced breads

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.

• 294 products were listed for this study
• 2 g of fibre per serving for breads whose main flour is enriched wheat
• 5 g of fibre per serving for breads whose main flour is whole wheat

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.