The recipe for bread from our bakers will soon evolve. A key ingredient that gives our boules, baguettes and other strings their flavor will become increasingly discreet: salt. So, rest assured, sodium will not completely disappear from our breads. The taste would be so altered that we would witness a real revolution in our country. However, the profession has agreed to reduce the amount of salt bread dough that artisan bakers (and industry) make every day.
In 4 years, the profession hopes to reduce the amount of salt in bread by 10%. The players in the sector signed a collective agreement on the sidelines of the Salon de l’Agriculture. The goal? “Reducing the amount of salt in bread, which represents [près] from 20% of the daily salt intake of the French“. The World Health Organization (WHO) seeks to reduce salt consumption by 30% by 2025. This is also a commitment from France.
Immediate benefits for the body
The health benefits of this small deprivation are important for specialists. According to the WHO, a salt intake of less than 5 grams per day in adults helps to lower blood pressure and the risk of cardiovascular disease, stroke and myocardial infarction.
the The Minister of Agriculture gave some concrete examples of the proportions that should be respected by 2025: “The baguette (250 grams) will not exceed 3.5g of salta 400g wholemeal bread will not exceed 5.2g of salt and
a slice of bread (35gr) will not exceed 0.38g of salt. This is enough to help us collectively eat “less salty and less sweet” as the government has been telling us through its prevention messages for years.
