Reducing salt content in bread is a success for the entire baking industry. These results are the product of several years of collaborative effort between government agencies, trade organizations, and professionals in the baking sector. As a committed stakeholder in the industry, Grands Moulins de Paris is proud to have contributed to this initiative.
Signed in 2022, the collective agreement (1) aimed to gradually reduce the salt content of everyday breads, whole-grain and multigrain breads, and sandwich bread. This goal could only be achieved through the involvement of the entire value chain: millers adapted their flour blends and adjusted their mixing recommendations; bakers revised their recipes and practices; and trade associations supported the implementation of these commitments.
Results that reward a team effort
The final report published by the Food Quality Observatory (OQALI) confirms the success of this initiative (2):
Compliance rates:
• 81.7% of standard breads meet the established targets;
• 81.8% of whole-grain and multigrain breads meet the requirements;
• 96.7% of sandwich breads are compliant.
In addition to these results, this initiative has made it possible to gradually reduce the salt content of bread while preserving its quality and taste.
© GMP
© Loïc Nicoloso
© Clément Lemaire
A tangible benefit for consumers' health
According to a study by Santé publique France (3), this reduction in salt content in bread has led to a decrease in average salt intake of 0.35 g per day, with a positive impact on blood pressure. Researchers estimate that this changehas prevented 8,400 hospitalizations per year, reduced mortality by 0.18%, and prevented the loss of 11,300 years of life.
A source of pride for our teams
These results illustrate what we can achieve when an entire industry moves in the same direction. We are proud to have been part of this collective effort, supporting our bakery customers through this transition and contributing to healthier food options.
This success is fully in line with our“Link by GMP”CSR initiative for simple, delicious products and encourages us to continue our efforts alongside our partners.
(1) “Collective Agreement Among Bakery Industry Professionals to Reduce the Amount of Salt in Bread—2022”
(3) “From French Gastronomy to Cardiovascular Health: Reducing Salt in the Baguette Has Saved Thousands of Lives in France” AHAIASA Journals
