The member states of the World Health Organization, including France, have pledged to “reduce salt consumption by 30% by 2025”.
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At the Agricultural Show in March 2022, the bakery industry undertook to reduce the salt content in all categories of bread by 10% by 2025. Verdict? According to a report produced by the Food Observatory, 82.5% of the common and traditional breads analyzed are “in accordance with this commitment, regardless of the regions and distribution channels”, reported Monday, July 24 the Ministry of Agriculture.
Salt levels in common breads, such as baguette, have decreased “by more than 20%” since 2015, thus fulfilling the first objective of this reduction plan. They stand at 1.34 g/100 g, against an average content of 1.7 g/100 g measured in 2015, notes the ministry in a press release, which notes that “These good results must now be extended to all types of bread.”
New objectives for October 2023
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, including France, have undertaken to “reduce salt consumption by 30% by 2025”. According to the UN agency, “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”.