10% less salt in 2023
The government has set, with the World Health Organization, a public health objective: reduce French salt consumption by 30% by 2025. The bakery sector will therefore participate in this effort with a well-defined program planned over a period of four years.
The first breads concerned will be “common breads” which, from July 2022, will only contain 1.5 grams of salt per 100 grams. In October 2023, this quantity will drop to 1.4 grams, while wholemeal breads or cereals (1.3 grams of salt per 100 grams) and sandwich breads (1.2g/100g) will also be affected. The latter will finally see their quantity of salt drop further to 1.1g/100g in October 2025.
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