No offense to purists, the recipe for the baguette will be modified. From October 1, the salt content of all bread sold in bakeries will be reduced. Update on this change.
The baguette is the most popular bread among the French. But it is not all white, unlike its color. It alone represents 20% of our daily salt intake. So, to protect the health of the French, a collective agreement – which involves all bakery professionals – was signed. The point, on this little revolution.
10 grams of salt are consumed daily
According to the World Health Organization (WHO), you should consume less than 5 grams of salt per day to lower blood pressure and the risk of cardiovascular disease. But we are far from it. In Europe, the objective is set at 8 g per day for men, 6.5 g for women and children.
Our everyday dishes are far too salty, as Alexandra Murcier, dietician-nutritionist, reminds us:
“In Europe, our salt consumption is far too high: on average, an adult absorbs 10 grams per day. However, the risks caused by a diet that is too salty are very real: hypertension, water retention, stroke, etc. This announcement on bread is therefore excellent news, since it is one of the richest foods in salt“.
NO to diets, YES to WW!
10% less salt by 2025
Concretely, by 2025, bakers will have to reduce the salt content of their breads by 10%.
This very gradual reduction is structured as follows:
- In October 2023:
- 1.4g of salt/100g for common breads;
- 1.3g of salt/100g for wholemeal breads or cereals;
- 1.2g of salt/100g for sandwich bread.
- In October 2025:
- 1.1g of salt/100g for sandwich bread.
Thus, within two years, the baguette will not exceed 3.5g of salt and a 400g wholemeal loaf will not exceed 5.2g of salt.
A gradual modification, which should not upset the taste buds of the French too much… while protecting their health.