5 March 2007
Gordon Polson, Director of the Federation of Bakers
“Since November 2005, when the baking industry announced its plans to reduce salt in bread, the industry has made significant strides in meeting the targets agreed with the FSA (Food Standards Agency).
“The Federation of Bakers entered into discussions with the FSA to establish an acceptable target for salt reduction by 2010, which was agreed at 0.43g sodium per 100 grammes to be achieved by that date. There has already been a 10% reduction in the two years to the end of 2005, and a further reductions will be made to meet the 2010 target.
“The Federation will continue to work with the FSA to monitor progress towards this target, in particular a review scheduled for 2008.
“Although our members are happy to be working with the FSA on this issue, the reduction of salt in bread thus far has been immensely challenging for the entire industry as salt plays such a critical role in dough formation. It is widely recognised that any change that may diminish the flavour would be counterproductive to the objective of improving diets as it is acknowledged that bread plays an important role in a healthy, balanced diet.
“We will continue to monitor salt levels and to work with the FSA and our members going forward to achieve our joint aims.”