Researchers Find Formula to Reduce Sodium in Bread

A new low sodium bread dough formula has been developed by researchers from the University of Manitoba and Canada Bread. The sodium content of the bread baked by the researchers was reduced to 380 mg/100g with the new formula, down from an average of 450 mg/100g sodium in regular breads in Canada. They studied how […]

Excessive levels of salt in bread- findings from a global survey

A new survey through the World Action on Salt and Health (WASH), Queen Mary University London, found excessive levels of salt in bread. Bread from 32 countries and regions were included in the survey, with over 2,000 bread products assessed including; white, wholemeal, mixed grain and flat breads. The saltiest bread was a Rosemary Foccacia […]