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★Mark us as a preferred sourceHow much sugar is in an average European breakfast cereal, how much salt in a slice of cold cuts, and has any of it improved in recent years? Until now, the nutrition quality of Europe’s food offer was hard to compare across countries, because each collected data with different methods, in different years and across different product ranges. A report published in early October 2026 by the European Commission’s Joint Research Centre (JRC) now analyses label data from packaged foods in 21 European countries – Hungary among them – within a single harmonised framework. The findings are both encouraging and sobering: there is progress, but often one nutrient is reduced at the expense of another.
In short: The JRC’s 2026 report shows that the nutrition quality of Europe’s food offer varies enormously between countries and within product groups, which means healthier recipes are already on supermarket shelves. Sugar has fallen in breakfast cereals and salt in bread, yet fat and saturated fat have risen in several categories, so the authors call for reformulation that tackles several nutrients at once.
What did the JRC study, and where does the data come from?
The report, Monitoring the nutrition quality of Europe’s food offer – Insights on gaps and opportunities for food reformulation, is authored by Joana Dias, Evangelia Grammatikaki, Petros Maragkoudakis and Jan Wollgast. It is built on FABLE (Food and Beverages Labels Explorer), a database developed by the JRC that has been publicly accessible through an interactive interface since September 2023.
FABLE brings together data from several EU-funded programmes: the Best-ReMaP and JANPA Joint Actions, the EUREMO project, and national data collection efforts in several Member States, including Hungary. Surveyors recorded the nutrition declarations printed on packaged products sold in shops, then classified them into a harmonised system of 32 food categories and 618 sub-categories.
Some figures to give a sense of scale:
- almost 195,000 products were entered into the database, of which about 4 percent were excluded during data cleaning because of missing or implausible values;
- the report analyses in detail five categories prioritised by the Member States: breakfast cereals, bread products, fresh dairy products and desserts, delicatessen meats and similar products, and soft drinks;
- in these five categories, the latest data round covers 64,645 products, while trend analyses draw on more than 93,000 product records from 16 countries;
- Hungary contributed data on 6,335 products in total, with the latest survey in the five priority categories dating from 2022.
The nutrients examined are total sugars, total fat, saturated fat, salt, fibre and protein – always per 100 grams of product.
Why the focus on reformulation, that is, making recipes healthier? The report explains that the World Health Organization lists it among the most cost-effective tools for preventing non-communicable diseases, because it reaches the whole population regardless of individual shopping choices. According to the authors, non-communicable diseases – such as cardiovascular disease, type 2 diabetes and cancer – caused more than 88 percent of deaths in the EU in 2023, and diets high in salt, sugar and fat and low in fibre all add to that risk.
Five categories, 21 countries: the key numbers
The table below shows European averages calculated from the latest data of the 21 countries (grams per 100 grams of product):
| Category | Total sugars | Total fat | Saturated fat | Salt | Fibre |
|---|---|---|---|---|---|
| Breakfast cereals | 15.8 | 8.9 | 2.4 | 0.38 | 7.8 |
| Bread products | 6.3 | 7.5 | 2.3 | 1.07 | 5.5 |
| Fresh dairy products and desserts | 11.0 | 4.3 | 2.7 | 0.13 | 0.5 |
| Delicatessen meats and similar | 0.8 | 20.5 | 7.8 | 2.79 | 0.5 |
| Soft drinks | 5.7 | 0.4 | 0.2 | 0.04 | 0.3 |
Source: JRC, 2026 (Dias et al.)
Averages, however, tell only half the story. The real message lies in the spread. The sugar content of breakfast cereals ranges from 0 to 68 grams per 100 grams, and the salt content of delicatessen meats from 0 to almost 15 grams. National averages differ widely too: average sugar in breakfast cereals is 10.5 grams in Finland and 25.1 grams in Lithuania, while the fat content of delicatessen meats is 14.2 grams in Ireland and 24.2 grams in Hungary.
The authors conclude that products with better and worse nutrient profiles sit side by side within the same product group – in other words, reformulation is technically feasible, because better recipes already exist.
Is the nutrition quality of Europe’s food offer improving?
The time comparison is arguably the most important part of the report, because it shows where recent industry and policy efforts have led. The answer is mixed, and in no category did every nutrient improve at the same time.
Breakfast cereals. The clearest success: average sugar content fell in 15 of 16 countries, most sharply in Bulgaria (from 26.2 to 17.1 grams). Salt decreased in 13 countries and fibre increased in 12. Over the same period, however, total fat and saturated fat rose in 10 countries – in Portugal, total fat climbed from 4.4 to 8.4 grams. The authors explicitly call this concerning, given the link between saturated fat and cardiovascular risk.
Bread products. Trends here are distorted because later data rounds also included sweeter and fattier bakery products such as croissants and brioches. Looking at breads alone, salt fell in most countries, in line with EU salt reduction efforts – but fibre and protein content declined.
Fresh dairy products and desserts. Sugar fell in 11 of 15 countries, but total and saturated fat rose in most of them, and salt increased in 10 countries.
Delicatessen meats. Salt decreased in 8 of 14 countries (most notably in Finland, from 2.90 to 2.09 grams), while fat showed no clear direction. Protein fell in 8 countries, which the authors cautiously link to the possible use of non-meat ingredients in some products.
Soft drinks. Sugar content showed no clear direction in the countries where a like-for-like comparison was possible.
The core message is that single-nutrient reformulation can be a trap. If a manufacturer cuts only sugar, the lost taste and texture are often replaced with fat or salt, and the product is not healthier overall.
What the Hungarian data show
Hungary is one of the few countries where the same range of bread products could be compared at two points in time (2018 and 2022), so domestic trends in this category are relatively robust. The key Hungarian figures from the report:
| Category and nutrient | Earlier value | 2022 | Direction |
|---|---|---|---|
| Breads – total sugars | 2.3 g (2018) | 6.2 g | increased |
| Breads – total fat | 2.9 g (2018) | 7.6 g | increased |
| Breads – salt | 1.33 g (2018) | 1.05 g | decreased |
| Breads – fibre | 5.1 g (2018) | 4.2 g | decreased |
| Fresh dairy – total fat | 1.2 g (2018) | 3.8 g | increased (largest rise among countries studied) |
| Fresh dairy – saturated fat | 0.8 g (2018) | 2.5 g | increased (largest rise) |
| Delicatessen meats – salt | 2.35 g (2018) | 2.61 g | increased (one of only two countries) |
| Delicatessen meats – fibre | 0.7 g (2018) | 0.01 g | decreased (largest fall) |
| Soft drinks – total sugars | 4.4 g (2020) | 4.6 g | slightly increased |
| Soft drinks – salt | 0.06 g (2020) | 0.05 g | decreased |
Source: JRC, 2026; all values per 100 grams of product.
The latest 2022 cross-sectional data reveal further Hungarian specifics:
- for delicatessen meats, Hungary had the highest average fat content (24.2 g per 100 g) of all 21 countries, and the highest saturated fat content too (9.4 g, tied with Austria);
- for breakfast cereals, the Hungarian range showed the widest spread in salt content (from 0 to 6.5 grams), and the lowest protein content of the 15 countries with the most recent data;
- for fresh dairy products, Hungarian products had among the lowest average fibre and protein content.
These are averages, and a country’s average depends heavily on which products make up its sample. If a survey recorded more fatty sausages and fewer lean hams in one country, the category average rises even if no individual recipe changed. This is exactly why the report recommends examining the food offer at sub-category level as well.
How much does this add to daily intake?
The authors also drew on the European Food Safety Authority (EFSA) food consumption database to estimate how much the five categories contribute to actual daily intake. The estimate covers 11 countries for which both data sources were available – including Hungary – and assumes that all products consumed are packaged.
- Salt: except in the United Kingdom, these five categories alone supply 40–62 percent of the recommended daily maximum of 5 grams, mostly from bread products.
- Saturated fat: except in Denmark and the UK, the five categories provide 5.4–10 grams of saturated fat per day, roughly a third to a half of the WHO upper limit.
- Sugar: estimated free sugar intake from these five categories is 10–29 grams per day depending on the country. Averages can mask high consumers, though: among people who actually eat breakfast cereals, sugar intake from cereals is on average more than double the whole-population figure.
- Fibre: bread is the largest fibre source in all 11 countries, while breakfast cereals contribute less than 2 grams per day in most of them.
The figures suggest that even modest reformulation of one or two high-consumption product groups – bread above all – could make a noticeable difference at population level.
Where the room for change is greatest: sub-categories
One of the most useful parts of the report compares sub-categories, showing where intervention should start:
- Breakfast cereals: the median of country averages is 27.6 grams of sugar per 100 grams for filled cereals, compared with 1.2 grams for cereals without added sugar. High-fibre and unsweetened cereals ranked in the favourable tertile for every nutrient, while chocolate and caramel cereals and filled cereals ranked unfavourably across the board.
- Bread products: breads contain less sugar and fat and more fibre, but are often saltier, because salt matters for texture and flavour. Eight of the ten bakery sub-categories have unfavourable profiles for four or more nutrients.
- Fresh dairy: yoghurts, fermented milks and fresh cheeses without added sugar contain less fat and more protein than their sweetened versions. Plant- and soy-based products have more fibre but also more salt and less protein.
- Delicatessen meats: cured ham has a median salt content of 4.82 grams per 100 grams. The authors calculated that 100 grams from the “other cured meats” sub-category could supply 40–90 percent of the daily salt limit, depending on the country.
- Soft drinks: lower-sugar drinks generally score well on other nutrients too, with the exception of plant-based drinks without added sugar, which are higher in fat and salt.
Reading the data with care
The authors themselves point to several limitations worth taking seriously:
- The analysis assumes that the nutrition values declared on the label accurately reflect the product’s real composition.
- Data were collected in different years: most countries collected between 2019 and 2023, but France’s latest data in some categories date from 2013 to 2019.
- In many countries later surveys covered more sub-categories, so part of the category-level trends reflects a broader sample rather than recipe changes.
- The same product was not tracked from year to year; this would be a useful addition in future.
- Labels do not show whether fibre is naturally occurring or added, nor do they separate added sugars from natural ones – that would require analysis of ingredient lists.
The report’s closing chapter sets out four concrete directions:
- Focus reformulation on the sub-categories with the worst nutrient profiles, such as filled cereals for sugar and cured ham for salt.
- Apply reformulation rules to several nutrients at once, to avoid “trading off” one nutrient for another.
- Standardise data collection (same time points, same methods) for more reliable cross-country comparison and trend analysis.
- Use the FABLE database as a benchmark for setting national reformulation targets and tracking progress.
After 2027, the JRC will update FABLE with fresh data from the PreventNCD Joint Action and plans an analysis of ingredients. As the authors acknowledge, open questions remain about how consumers accept reformulated products and about the long-term health effects of changing several nutrients at once.
Why a waste portal covers this
It may seem surprising to find a report on nutrient monitoring on dontwasteit.hu. Yet the connections are clear on several levels.
First, the method is familiar. One of the report’s main lessons is that without harmonised data collection, countries cannot be compared and trends cannot be trusted. Food waste measurement faces exactly the same challenge, which is why common EU methodology matters so much. The JRC also publishes regularly on waste topics – we recently covered its analysis of the costs of chemical recycling.
Second, the whole analysis is built on packaging. Every data point in FABLE comes from a product label – the same packaging that ends up in the waste management system after consumption. For more on how packaging is changing, see our piece on sustainable packaging trends in 2026.
Third, the report itself flags consumer acceptance as an open question. If a reformulated product’s taste or texture fails to win over shoppers, it can easily turn into waste on the shelf or at home. A healthier food system and a less wasteful one are not two separate goals but two sides of the same coin. Food scraps that do end up as waste are best collected separately, as shown by the Honolulu organic waste programme. More of our English-language coverage is available in our news section.
FAQ: nutrition quality of Europe’s food offer
What does the JRC report say about the nutrition quality of Europe’s food offer?
The report finds that the nutrition quality of Europe’s food offer varies widely between countries and within product groups. The Joint Research Centre analysed label data from packaged foods in 21 countries across five priority categories. This wide spread shows that healthier recipes already exist, so reformulation is feasible, but it must address several nutrients at once.
Which food categories did the report analyse?
The report analyses five categories prioritised by the Member States in detail: breakfast cereals, bread products, fresh dairy products and desserts, delicatessen meats, and soft drinks. They were selected under the Best-ReMaP Joint Action as major sources of sugar, salt or fat. An annex gives a short overview of the other 27 categories in the FABLE database.
Have breakfast cereals become healthier?
Partly. Average sugar content in breakfast cereals fell in 15 of 16 countries, and salt also decreased in most of them. Over the same period, however, total fat and saturated fat increased in 10 countries. The authors therefore warn that reducing a single nutrient can easily lead to an increase in another.
What do the Hungarian data in the report show?
The Hungarian data present a mixed picture. Salt in breads fell from 1.33 to 1.05 grams per 100 grams between 2018 and 2022, but sugar and fat rose. Hungary saw the largest increase in fat in fresh dairy products among the countries studied, and the highest average fat content in delicatessen meats of all 21 countries.
How much salt do these foods contribute to daily intake?
A large share. Except in the United Kingdom, the five categories alone are estimated to supply 40–62 percent of the recommended daily maximum of 5 grams of salt, mostly from bread products. The calculation uses EFSA consumption data for 11 countries, including Hungary, and assumes that all products consumed are packaged.
What do the report’s authors recommend?
The authors recommend four directions. Reformulation should target the sub-categories with the worst profiles, such as filled cereals and cured ham; rules should cover several nutrients at once; data collection should be standardised; and the FABLE database should serve as a benchmark for national targets and for tracking progress over time.
Sources
- Dias, J., Grammatikaki, E., Maragkoudakis, P., Wollgast, J.: Monitoring the nutrition quality of Europe’s food offer – Insights on gaps and opportunities for food reformulation. Publications Office of the European Union, Luxembourg, 2026. JRC147907, EUR 40848. Report page on the JRC repository · Download PDF · DOI: 10.2760/5669482
- FABLE – Food and Beverages Labels Explorer (JRC): food-labels-explorer.jrc.ec.europa.eu
The report is published under the Creative Commons Attribution 4.0 (CC BY 4.0) licence. All figures in this article come from the report; the text is the editorial team’s own summary and interpretation.
