The Federation of Bakers has submitted a number of proposals to the Food Standards Agency in an effort to show its commitment to reducing salt content.
The proposals, which have the backing of its members, include setting a maximum salt content target and establishing an industry scheme to measure the average salt levels found in bread. Once this average is identified, the federation said that as long as the reduction did not adversely affect flavour, it would then aim to reduce levels by 5% to 0.54g per 100g within two years, and then a further 5% to 0.5g per 100g by 2010.
It also plans to change on-pack labelling to include the word salt instead of a “salt equivalent”, with salt content measured per slice and per 100g.
A spokesman for the Federation of Bakers said that the industry would be working from January throughout 2006 to set up the scheme and meet the first reduction target.