All the pleasure of the baguette, minus the high blood pressure. The national confederation of French bakeries and pastry shops is preparing for a small revolution in our breads. Starting October 1, the salt content of these will decrease again.
Now it will be necessary to respect a proportion of 1.4 g of salt per 100 g of “common or traditional” bread and 1.3 g for “special breads”. In 2022, the sector had already committed to a maximum of 1.5g. This objective “has been achieved by 82%,” the confederation congratulates itself.
Artisans are supported in this transition to rebalance their recipes with these new balances. “To compensate for the reduction in salt, there are alternative solutions, such as active starters in addition to yeast and yeast extracts,” a press release states.
Public health problem
The battle against salt is not a French fight. The World Health Organization (WHO) has urged its members to reduce their daily salt consumption by 30% by 2025. On average, an adult should consume 5 grams of salt per day, or one teaspoon. In France, an average adult consumes between 2 and 3 grams too much.
Addressing bread is a strategic option to rebalance the French dish. According to the Federation of Bakery and Pastry Companies, 10 billion baguettes are sold in France every year. In 2021, we consume an average of 105 g of bread per day, a slight decrease since 2015.
Interviewed in July by BFMTV.com, Faïza Bossy, vascular doctor and nutritionist, applauded the change in the recipe of our breads:
“This is excellent news for this star product of France. In particular, because the baguette is a simple product, flour, water and salt, which makes it a healthy final product.”
Reducing the consumption of this flavor enhancer limits the risks of hypertension, a “silent but deadly disease,” warns Faïza Bossy. Although you must also be careful to reduce your consumption through other products such as prepared foods and sausages. However, you should not eliminate the ingredient from your diet.
Checks carried out
The confederation announces that it will closely follow this change in recipe. If the craftsmen have adapted well to the first stop, she will ensure that they are equally attentive to the second.
“October 2023 will mark the next step, which will consist of analyzing 339 types of bread, of which 234 are special breads, collected throughout the country, to verify compliance with the new thresholds,” concludes the organization, aware of the “real challenge.” ” .
Source: BFM TV
