60 Millions de consommateurs investigates supermarket cooked ham quality

An investigation by 60 Millions de consommateurs into 15 varieties of cooked ham and six plant-based alternatives has revealed significant nutritional and qualitative differences among supermarket products. While manufacturers are gradually reducing the use of traditional nitrites, high salt content remains a widespread issue. Excessive sodium intake in many products poses cardiovascular risks.

The study also highlights potential marketing illusions regarding “nitrite-free” labels. Some manufacturers use concentrated vegetable broths rich in natural nitrates to maintain a pink color; these nitrates can convert into nitrites during consumption.

In terms of commercial performance, private label brands outperformed major industry names such as Herta, Fleury Michon, and Madrange, which were noted for high sodium levels and unfavorable price-quality ratios. Conversely, budget-tier products were criticized for high concentrations of bulking agents and coloring additives.