Consumer Factsheet No. 21 – Salt in Bread v. 10-2019
1
FACTSHEET No. 21
SALT IN BREAD
Background
Salt (sodium chloride) is an essential ingredient in bread.
Salt plays a major role in dough formation, fermentation rate, flavour and eating
properties of bread.
The UK government has set a target of reducing the average salt consumption for
adults to 6g a day. It has also set levels for children.
Medical evidence shows that too much salt (sodium) in the diet can contribute to high
blood pressure and has been linked to an increased risk of other diseases.
FoB has for many years taken a positive and proactive approach to salt reduction and
has worked closely with government - DHSC and before that FSA - on its salt reduction
campaigns under the Responsibility Deal which set a 2012 target of 0.40g per 100g of
bread (1g salt) and a further 10% reduction set for 2017.
Our members have been very successful in reducing the amount of salt in bread, over
the past 10 years we have achieved up to 30% reduction to a level of less than 1g of
salt per 100g of bread. Our latest industry data has shown an average level of 0.39g
of sodium (0.98g salt) per 100g of bread. Further reductions are very challenging for
the bread industry as salt has a significant technological role in bread-making.
However, bakers are committed to working with Government to continue to investigate
ways of reducing salt where it is technically feasible to do so.
It is worth noting that the UK has one of the lowest levels of salt in bread in the world.
In Europe only 4 member states out of 19 have to date implemented national salt
legislation with levels ranging from 1.1 – 2g salt per 100g of bread (source: AIBI).
Q&A’s
What is the difference between sodium and salt?
Salt is known chemically as sodium chloride. Salt is legally required to be listed in the
nutrition panel under the Food Information to Consumers Regulation. The sodium
