Salt levels in bread reduced
Friday 26 October 2012
Bakers have agreed to reduce the maximum salt content in bread from 2.1% of the dry ingredients to 1.8%, RTL news reports on Friday.
The cabinet has welcomed the move and hopes the rest of the food industry will do the same, RTL said.
There has been no change in the salt content of prepared food such as soups and sauces, despite pledges to do so. If the food industry does not take action, legislation could follow, the broadcaster said.