The Association of Bakery Ingredient Manufacturers has this week published a code of practice for the labelling and marketing of sourdough.
The code suggests three definitions of products, with the document stating the industry had an opportunity to preserve “the integrity of the definition of ‘sourdough’ and ‘sourdough bread’ and the methods by which they are produced”.
Titled the UK Baking Industry Code of Practice for the Labelling of Sourdough Bread and Rolls, the document follows years of input and discussion with stakeholders including the Federation of Bakers, the Craft Bakers Association and the British Sandwich Association.
We asked some of the industry’s trade bodies to comment on what the code would mean for bakers. While others said they welcomed its publication, the Real Bread Campaign was highly critical:
Association of Bakery Ingredient Manufacturers
James Slater, president
Our members and partners have been working hard for the last 5 years to unite the bakery sector behind shared terms for sourdough that allow each baker to express themselves freely whilst making it clear to consumers what‘s on offer.
We believe that that we’re there now and that this code of practice will play an important role in helping to make better, more delicious bread for all.
Craft Bakers Association
The CBA represents over 500 bakery businesses in England, Wales, Northern Ireland and Channel Islands, all of which produce excellent products. As the voice of the craft bakery sector, our purpose is to remain relevant for all members which is why we are pleased the Sourdough COP can guide members on the labelling of these products.
Federation of Bakers
Andrew Pyne, chief executive.
We are delighted that after a long and careful period of consideration the Sourdough COP has finally been published.
We believe it respects the values of traditional sourdough; recognises the public’s desire to enjoy the flavour of sourdough at an affordable and attainable level and responsibly guides bakers on accurately labelling for consumers understanding.
Like most good codes of practise, this is a live document which will continue to be updated accordingly, but this final code consolidates the responsible sourdough labelling industry has been doing for many years.
Real Bread Campaign
Chris Young, coordinator
This [code] is an insult to those real bread bakers who make genuine sourdough and to people who will hand over their hard-earned cash in the belief that they will get something ‘better’ than, or otherwise meaningfully different to, other products.
Genuine sourdough bread is made without the use of additives and is leavened only using a live sourdough starter culture.
There’s nothing wrong with using baker’s yeast, either on its own or in combination with a sourdough starter – just don’t call it sourdough.
We continue lobbying the government for an Honest Crust Act of updated and improved composition, marketing and labelling legislation. This includes a meaningful legal definition of the word sourdough and regulation of its use.
Scottish Bakers
Alasdair Smith, chief executive
We welcome the publication of the sourdough code of practice. Anything that can further help and support our many members is to be applauded and we know that this code of practice will help to set a universal benchmark for labelling.
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