Ready-to-serve soups

• 249 products were listed for this study

• As soups are often eaten as a meal, their protein content is something to watch out for, as very few of them contain a minimum of 9g per portion (equivalent to 15% of the DV)

• Modified soups provide more sodium than other soups

The results of this follow-up study show few changes in ready-to-serve soups compared with the data collected in 2017. Firstly, sodium and fibre levels are still something to keep an eye on. More specifically, three-quarters of soups are still too high in sodium. Given that modified soups contain less sodium than other products, the efforts already made to reduce sodium levels are encouraging and should be maintained over the coming years. As for fibre, the soups purchased contain less of it compared with the initial picture. Since soups are commonly eaten as a meal, they should contain a minimum of 4g per portion.

To cite this report:

Corriveau A., Mbodji H., Pomerleau S., Gagnon P. et Provencher V. (2023). Suivi du portrait des soupes prêtes-à-servir disponibles au Québec 2017-2022. Observatoire de la qualité de l’offre alimentaire. 61 pages. [En ligne] observatoire.inaf.ulaval.ca