Sliced Processed Meats

• 488 products were listed for this study
• Since 2017, the supply of sliced processed meats has seen a 22% increase in saturated fats
• As in 2017, almost all processed sliced meats have high sodium levels

This monitoring shows that the average supply of sliced processed meats has deteriorated since 2017. Indeed, the 2022 meat supply contains more energy and lipids, but it is above all the 22% increase in saturated fat which is the most significant change. These increases seem attributable to the arrival on the market of new meats higher in these nutrients. However, when sales are considered, these results are no longer significant. This indicates that the consumers have not necessarily purchased these new products richer in energy and lipids. In addition to saturated fats, sodium remains a nutrient of interest. Although no significant variation has been noted since 2017, 94% of meats listed (representing 98% of sales) are above the 15% DV threshold for sodium. Therefore, if no improvement is provided by the end of the implementation period (January 1, 2026), 96% (100% of sales) of meats analyzed in this report must display the nutritional symbol revealing a high content in sodium and 46% (42% of sales) for high saturated fat content.

• 361 products were inventoried for this study
• One-third of sliced processed meats exceeded the 15% Daily Value threshold for saturated fat
• 95% of sliced processed meats are above the 15% Daily Value threshold for sodium

The results of this study of sliced processed meats show a wide variability in terms of nutritional composition between different types of meat. Although sodium plays an essential technological role in the manufacture of sliced meats, the great variability in sodium content in the different products means that it may be possible to reduce the amount of sodium in several products. It may be possible to reformulate coarsely and finely minced meats to reduce their lipid and sodium content. In addition, classification according to packaging information allows us to interpret the results from a different angle. In fact, poultry meats and vegetarian options would be more interesting given their lower saturated fat and sodium content. Finally, natural-looking meats could also be preferred, due to their lower lipid, saturated fat and sodium content.