Starting from October 1, breads sold in France have a lower salt content. The measure is applied to all types of bread. The staple French baguette now contains 1.4 g of salt per 100 g instead of 1.5.
salt reduction
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as…
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.
