News in brief: France has successfully lowered salt content in its common bread by 20%, in line with its commitment to reduce salt in all bread categories by 2025. An agreement between the Ministry of Food and Health and industry stakeholders led to an average salt content of 1.34g/100g, supporting the government’s goal to decrease overall salt consumption by 30% by 2025.
France has achieved a 20% salt content reduction in its most common bread, French bread, according to a local media report. The achievement is in line with the countryâs bakery sectorâs commitment to gradually reduce the maximum salt content of all bread categories by 2025.
France reached a voluntary collective agreement with all players in the sector to cut down on salt contents. The countryâs Ministry of Food and Health and relevant stakeholders signed an agreement in March 2022 committing to an intermediate target of 1.5 g salt/100 g for regular and traditional bread by July 2025.
A recent evaluation report from the Observatoire de lâalimentation (Food Observatory) shows that 82.5% of the breads analysed met the standard. They had an average salt content of 1.34g salt/100g, a 20% decrease from 1.7g salt/100 g measured in 2015.
The results are now being replicated in the production of all types of bread and the plans for salt reduction are on schedule as signatories of the agreement remain committed to seeing further saline reduction in bread.
Their plan includes 1.4g salt/ 100g for regular bread, 1.3g salt/ 100g for whole-meal or multi-grain bread and 1.2g salt/100g for sandwich bread. They have also committed to raising awareness among their members to achieve the goals.
The approach contributes to improving food supply for all, which is one of the priorities of the French governmentâs nutrition policy contained in the 2019 National Food and Nutrition Programme. It aims to promote a healthy and environmentally sound diet.
France targets reducing overall salt consumption by 30% by 2025. The World Health Organization (WHO) states that a salt intake of less than 5 grams per day in adults helps to reduce blood pressure and the risk of cardiovascular diseases, strokes and heart attacks.
