Pizzas

• 204 products were listed for this study

• Pizzas newly arrived on the market are higher in saturated fats and proteins

• Traditionnal crust pizzas still provide more sodium than thin crust pizzas

Despite a great renewal of the products offered on the market, the variations in the nutritional value of the pizza supply in recent years have been minor. Pizzas still contain too much saturated fat and sodium and too little fibre. The pizzas purchased by the consumer were higher in fat and lower in fiber and sodium than in 2017. This improvement in the level of sodium can be attributed to a decrease in this nutrient in traditional crust pizzas. Unless there are changes in their nutritional composition, the majority of pizzas will end up with a symbol on the front of their packaging revealing high in content of saturated fat and sodium. In light of these observations, and considering that pizzas are widely consumed, efforts are needed to improve the nutritional quality of pizzas offered in Canada.

To cite this report:

Pomerleau S., Corriveau A., Perron J., Gagnon P. et Provencher V. (2023). Overview of pizzas available in Canada 2017-2022. Food Quality Observatory. 59 pages. [Online] observatoire.inaf.ulaval.ca/en