Professionals in the bread sector signed the first collective agreement alongside the Ministries of Agriculture and Health, on reducing the salt content of bread. The agreement was finalized in a meeting at the International Agricultural Show on March 3. This voluntary commitment is the result of two years of collective work, according to a joint statement. It is part of a global approach to perfect the nutritional profile of bread, as a source of fiber that contributes to a healthy and balanced diet.
The agreement covers three categories of bread products:
- Bread for everyday consumption and traditional French bread made from wheat flour
- Bread made from more or less complete wheat flour, flour from various cereals, with or without the addition of cereal-type ingredients (seeds, bran, oatmeal, etc.), called ‘wholemeal bread or cereals’
- Plain, wholemeal, cereal and seed and gluten-free sandwich breads
From July 2022, common breads will respect a threshold of less than 1.5 g of salt/100g. Then, from October 2023, all the signing parties will ensure compliance with a maximum salt threshold for each of these categories:
- 4 g of salt/100g for common breads
- 3 g of salt/100g for wholemeal breads or cereals
- 2 g of salt/100g for sandwich breads (with and without gluten)
The threshold will be raised to 1.1 g of salt/100 g for sandwich breads in October 2025.
France committed to the World Health Organization to reduce salt consumption by 30% by 2025. However, bread – essential food for 89% of French people – makes up for approximately 20% of their daily salt intake, the statement pointed out. This is why the bakery industry was asked to reach a common commitment. The new agreement reflects the goal for healthy and sustainable food, a concerted approach bringing together:
- The National Association of French Milling
- The dietetic sector of the French Union of Specialized Nutrition
- The Federation of Trade and Distribution
- Federation of Bakery Companies
- Biscuits, Cakes and Baked goods from France
- Leclerc
- Intermarché
- The National Confederation of French Bakery and Bakery-Patisserie
- Syfab – the National Union of Manufacturers of Intermediate Products for Bakery, pâtisserie et viennoiserie
