2023-09-28 18:10:12
A new recipe for better health
Bread is an essential element of French cuisine. It accompanies our meals, enhances our breakfasts and even constitutes a real cultural institution. However, from October 1, the taste of the French baguette may change slightly. In fact, the World Health Organization (WHO) has recommended reducing the amount of salt in bread to improve our health.
Salt reduction for better health
Bread is a staple of our daily diet and is a significant source of salt in our diet. According to the WHO,Excessive salt consumption is associated with increased blood pressure, cardiovascular disease and other health problems. For this reason, the WHO recommends limiting salt consumption to less than 5 grams per day for adults, and even just 2 grams per day for children.
Aware of these public health issues, the National Confederation of French Bakery and Pastry has agreed to reduce the quantity of salt present in bread. From October 1, the new French baguette recipe will contain only 1.4 grams of salt per 100 grams of bread, compared to 1.5 grams previously. This salt reduction represents a 10% drop compared to salt levels measured in 2015.
Challenges for bakers
Reducing the amount of salt in bread is not without challenges for bakers. Salt plays an essential role in the fermentation of dough and contributes to the texture and flavor of bread. Artisan bakers will therefore have to find alternatives to maintain the quality and appreciated taste of the French baguette. Fortunately, solutions exist.
The national confederation of French bakery and pastry shops suggests using active leavens in addition to yeast to compensate for the reduction in salt. These active leaveners add flavor and texture to the dough, thereby maintaining the quality of the bread while reducing the amount of salt. Additionally, certain yeast extracts can also be used to enhance the flavor of bread. Bakers will therefore have to adapt to these new techniques to continue producing French baguettes. delicious and healthy.
The long-term strategy for reducing salt content
Reducing the amount of salt in bread is an important step in a broader strategy to improve consumer health. In 2022, French bakers have committed to using no more than 1.5 grams of salt per 100 grams of bread. However, thelong-term goal is to reduce salt content by 10% by 2026.
This strategy is part of a growing awareness of the harmful effects of excessive salt consumption. Health authorities and baking professionals are working together to educate consumers about the risks associated with high salt consumption and encourage them to adopt healthier eating habits.
The impact on our daily diet
Reducing the amount of salt in French bread will have a direct impact on our daily diet. In fact, the bread represents approximately 20% of our daily salt intake. Therefore, this change will have a beneficial effect on our health by reducing our salt intake.
However, it is important to emphasize that bread is not the only source of salt in our diet. Many processed foods and industrial preparations also contain high amounts of salt. It is therefore essential to adopt a balanced diet and limit our overall salt consumption to maintain good health.
* PRESSE SANTÉ strives to transmit health knowledge in a language accessible to all. Under NO CIRCUMSTANCES can the information given replace the advice of a health professional.
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