Salt level in bread close to government 2012 target
Published: 02 September 2011
In response to a survey published on 2 September, The Federation of Bakers has indicated that the majority of wrapped, sliced bread available already meets the government’s 2012 target of 1g salt per 100g and that its members are “continuing to endeavour to reduce salt by contributing to ongoing research to establish which other means are available to reduce salt in bread”.
A survey from health lobby group CASH has found that some specialist loaves are still higher in salt, that there is considerable variation. It calls for greater consistency in the provision of information on salt levels, particularly in unwrapped bread. However, it also acknowledges that salt levels in bread have been reduced by about 30% in ten years
The Federation of Bakers goes on to say that “The vast majority of breads singled out in the CASH report as higher in salt are not the mainstream products produced by FoB members; which account for around 80% of the nation’s bread in a £3bn industry”.
The best advice is always to read the label (or ask at the counter) so that you know what you are buying and consuming, and that way you can monitor salt intake levels.
