2023-07-24 23:39:30
Goal achieved. Salt levels in common breads like baguette have dropped “more than 20%” since 2015, announced Monday, July 24 the Ministry of Agriculture in a press release, which welcomes “the efforts of the entire sector”. “These good results must now be extended to all types of bread”clarifies the text.
At the Agricultural Show in March 2022, the bakery sector, which brings together millers, artisan bakers, manufacturers and distributors, undertook to reduce the salt content in all categories of bread by 10% by 2025.
For common and traditional breads, such as the baguette, one of the professionals’ intermediate objectives was not to exceed the threshold of 1.5 grams of salt per 100 grams of bread in July 2022. According to a report produced by the Food Observatory, 82.5% of the common and traditional breads analyzed are “in line with this commitment, regardless of the regions and distribution channels”the ministry reported.
“The average salt content of the breads analyzed is 1.34 g/100 g, which corresponds to a reduction of more than 20% compared to the average content of 1.7 g/100 g measured in 2015”he detailed.
WHO recommendations
According to the press release, the bakery sector now hopes to reach in October 2023 a maximum content of 1.4 grams of salt / 100 grams in common breads, 1.3 g / 100 g for wholemeal or cereal breads, and 1.2 g / 100 g for sandwich breads.
The Member States of the World Health Organization (WHO), including France, have undertaken to “reduce salt consumption by 30% by 2025”. According to the United Nations agency, “a salt intake of less than 5 grams per day in adults helps lower blood pressure and the risk of cardiovascular disease, stroke and myocardial infarction”.
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