The nitrite-free charcuterie market - France

The presence of nitrites poses a problem, however, as research has shown thatthey can increase the risk of cancer, particularly colorectal cancer. Since 2010, they have been classified as a "probable carcinogen" by Circ (the World Health Organization's Agency for Research on Cancer). In 2022, the Anses (Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail) estimated that to protect consumers, it was necessary to reduce their exposure to nitrites, by targeting deli meats in particular. [Inrae] In response, charcuterie manufacturers have launched nitrite-free ranges, i.e. without adding nitrite additives to their products to improve preservation. Various solutions have already emerged to eliminate this component (cooking in specific broths, use of ultra-fresh meat, increased number of microbiological controls, etc.), and not make do with the nitrites naturally present in certain plants, a solution that some manufacturers may have employed in the early days. However, the French Ministry of Agriculture advises that further research is needed to develop more alternatives to nitrites. Against this backdrop, the "nitrite-free" market is growing, driven by consumers' desire to pay more attention to their health. In France, it is estimated to represent between 9 and 10% of the overall charcuterie market by value, and to have grown by 460% between 2019 and 2024. All the major brands on the shelves now offer nitrite-free alternatives, strengthening the offer and helping to reassure the public, who are increasingly tending to consume "less but better", particularly when it comes to meat.