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In detail, the salt content will have to drop from 1.7 g currently to 1.4 per 100 g of so-called ordinary bread, with the deadline October 2023. Thus, a baguette weighing around 250 grams cannot exceed 3.5 g salt. For sandwich loaves, the salt content should fall from 1.21 to 1.1 g by October 2025, i.e. 0.38 g maximum for a slice of 35 g. In its latest reports, the WHO examines the impact of changes in the food system on health, with increasingly democratized access to ultra-processed foods and drinks, rich in salt, sugars and fats.
