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As part of the National Food and Nutrition Program 2019-2023 (PNAN), players in the bakery sector have signed a voluntary agreement which aims to reduce the salt content in bread by around 10%. here 2025.
France has made a commitment to the WHO to reduce salt consumption by 30% by 2025. It is within the framework of this commitment that the bakery sector has taken the decision to reduce the quantity of salt in bread and therefore “gradually reduce the salt content in the different categories of bread while respecting maximum thresholds, corresponding to a reduction of around 10% in salt content” the cast said in a press release.
1.1g of salt/100g for sandwich loaves in 2025
The professionals have therefore agreed on a timetable: in July 2022, 1.5g of salt/100g for common breads (baguette for example), in October 2023, 1.4g of salt/100g for common breads, 1.3g of salt/100g for wholemeal breads or cereals and in 2025 1.1g of salt/100g for sandwich breads.
Reducing your salt intake, in particular by passing to less than 5 grams per day in adults, would, according to the WHO, reduce blood pressure and the risk of cardiovascular disease, stroke and myocardial infarction. .