European Bakery Innovation Centre

  • Acrylamide
  • EBIC research
  • Fatty acids
  • Fibres
  • Gluten Free
  • Proteins
  • Raw materials
  • (Reprocessing) breadwaste
  • Salt reduction
  • Sustainable palm oil
  • Sourdough

Salt reduction

Salt reduction

The Health Board calls for a reduction in total salt consumption. The bakery sector has to contribute to this significantly because relatively speaking; of all foodstuffs, bread contributes the most to salt intake.

In this file you will find all articles about salt reduction in bakery products.


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