TABLETTING: BOOST INNOVATION and PRODUCTION
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  Scientists urge inclusion of glycaemic index on food labelsThe quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in... |
 Industry uses technical barriers to salt reduction as ‘an excuse’, says CASHIndustry’s assertion that there are still technical barriers to salt reduction is often just an excuse to... |
 FAO asks: Could quinoa become a worldwide staple?Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries... |
 Good grub? Danish researchers win funding to show that insects can be deliciousA new Danish research project aims to promote the widespread adoption of insects in our diets by... |
 EFSA calls for safety tests for six food dyes – including five Southampton coloursThe European Food Safety Authority (EFSA) has recommended further safety tests for six food dyes – including... |
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Lower salt in Real Bread
Since its launch in November 2008, the Real Bread Campaign has encouraged all bakers to keep salt levels in their loaves down to the Food Standards Agency’s target of 1%, or below. In order to help shoppers, bakers listing their loaves on the Campaign’s Real Bread Finder are invited to note which loaves meet this target.
The Real Bread Campaign calls for the provision of full ingredients and nutritional information, including salt levels, at point of sale (e.g. on product or shelf labelling) to be made mandatory for supermarket in-store bakery and other unwrapped loaves, a position today echoed by Consensus Action on Salt and Health.
Yesterday afternoon, almost 40 Real Bread bakeries told the Campaign that between them they bake over 100 lines of Real Bread with 1% salt or less by loaf weight.
Posted by Chris Young
02 September 2011 | 14h05