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Université Laval
Food Quality Observatory
SCAN! Simulator
Reports

Follow-up portrait (2017-2021)

Initial overview (2017)

Method

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Sliced breads

Follow-up portrait of the sliced breads available in Quebec (2017-2021)

  • 340 products were listed for this study

  • As in 2017, sliced breads made with enriched wheat flour are lower in fibre and protein and higher in sugars and sodium

  • The supply of new breads is higher in sodium, while modified breads are lower in sodium

At a glance

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.

 

To cite this report:

Pomerleau S., Perron J., Corriveau A., Gagnon P. et Provencher V. (2024). Suivi du portrait des pains tranchés disponibles au Québec 2017-2021. Observatoire de la qualité de l’offre alimentaire. 57 pages. [En ligne] observatoire.inaf.ulaval.ca

See also

Sliced Processed Meats

Full report

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