Cover Image


View/Hide Left Panel






2.1 Bread and rolls Includes all bread and rolls: pre-packed, part-baked and freshly baked (including retailer in-store bakery) white, brown, malted grain and whole meal bread or rolls including seeded products, French bread, ciabatta, focaccia, pitta, naan, chappattis, tortillas etc. without additions (e.g., cheese, olives, sundried tomatoes, etc., see category 2.2)

1.1 g salt or 430 mg sodium (average)


1.0 g salt or 400 mg sodium (average r)

The Agency welcomes the commitment that the industry has shown to reducing levels, including the major retailers who have been particularly successful with achieving levels of between 300 and 400 mg sodium per 100 g. However the Agency also notes that premium breads have levels above this although manufacturers have reduced levels of salt on a sales weighted basis by 16% over the last 4 years. Plant bakers are committed to meeting the 2010 target but responses to the consultation on revised targets indicate that reducing to 370 mg/100 g by 2012 would not be achievable. The Agency will continue to work closely with the bread sector to ensure that salt reductions are made as quickly as is practicable as bread contributes around one-fifth of sodium to dietary intake and it is important to maintain and improve on reductions in this area.

2.2 Bread and rolls with additions Includes all bread and rolls (as listed at category 2.1 above) with “high salt” additions, e.g., cheese, olives, sundried tomatoes, etc. Also includes cheese scones.

1.3 g salt or 500 mg sodium (average)


1.2 g salt or 480 mg sodium (average)

See comments above.

The National Academies of Sciences, Engineering, and Medicine
500 Fifth St. N.W. | Washington, D.C. 20001

Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement