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From October 1, the baguette no longer has quite the same taste. It now contains less salt, according to a recommendation from the World Health Organization.
From October 1, the baguette recipe changes to contain less salt. While there was until now 1.5g salt for 100g of bread, bakers must no longer exceed 1.4g. The decision follows an agreement between the baking sector and the Ministries of Agriculture and Health in 2022. The reduction is important when it comes to health public, because bread represents 20% of the daily salt intake of the French.
Consume less than 5 g of salt per day
Since 2015, salt levels have already fallen by 20% in the bread. Professionals in the sector are willing to make an effort, but fear a change in taste. The WHO recommends consuming less 5g of salt by day then that according to the organization’s figures, we would rather consume it between 8g And 19g daily. Among the risks, an increase in blood pressure which can be the cause of cardiovascular diseases.