Which? research supports calls for salt reduction
Published:  21 October, 2009

Consumer watchdog Which? said its recent consumer taste test of wholemeal bread showed it was possible to cut salt levels in bread and still deliver good flavour and texture.

In research carried out by Which? Magazine, 187 testers tasted 561 slices of branded and supermarket own-label wholemeal bread. Hovis and Kingsmill came out on top, scoring top marks for taste and texture, followed by Warburtons and M&S Wise Buys loaf.

Senior researcher Shefalee Loth said the M&S loaf, which had a salt content of 0.9g per 100g (lower than the FSA’s 2012 target of 1g per 100g), “proved that it was technically possible to develop bread that has reduced salt levels, which was acceptable to consumers”.

Read the full story in the next issue of British Baker, out 23 October.




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