10-Year Evolution of Bread and Baguette Recipes: Preserving Taste for Better Health

Bread lovers can rejoice as the salt content in bread has decreased by 25% since 2015, which is beneficial for health. What will be the impact on our daily consumption?

French bread lightens up on salt

If you’re a bread lover, here’s some news that should make you happy. Since 2015, the salt content in bread has decreased by 25%, according to the Ministries of Health and Agriculture. This positive result is the result of a collective agreement with key players in the bakery sector, including artisans, bakers, millers, and distributors.

Continuous efforts show tangible results

This significant improvement is the result of “significant efforts” made by the sector since the signing of an agreement in March 2022, the ministries highlight in a joint statement.

They rely on a report from the Food Observatory to support their statements. France, like other WHO member states, has committed to reducing salt consumption by 30% by 2025.

Persistent disparities

But not all breads are equal. While “over 80% of common and traditional breads as well as whole grain and cereal breads, and 98% of analyzed sliced breads met the salt thresholds set by the agreement,” “significant disparities between regions and distribution channels” have been identified. There is still work to be done to achieve the set goal.

A public health issue

Reducing salt consumption among the French is a “major issue,” according to the Ministries of Health and Agriculture. This measure aims to reduce the incidence of chronic diseases related to nutrition and the risk of cardiovascular disease, stroke, and heart attacks.

It is in this perspective that the National Food and Nutrition Program was launched in 2019. It plans for a collective action to gradually reduce salt, of which bread is one of the main contributors, for the French population.