Craft bakers feeling the heat

Craft bakers have come under fire for failing to match plant bakers in reducing the salt content of their bread.

Joseph Street, md of Fine Lady Bakeries, told last month's Federation of Bakers' annual conference: "I doubt there is the same emphasis within the National Association of Master Bakers (NAMB)."

But his comments were rejected by NAMB parliamentary officer Chris Dabner, who said they were "misinformed". Dabner added the craft sector was working to reduce salt levels. "It is up to our members to decide what salt levels are in their bread."

Food Standards Agency (FSA) chief scientist Dr Andrew Wadge accepted that the agency's focus had, until now, concentrated on plant bakers rather than craft bakers because they produce greater volumes. "They [craft bakers] may be an area we need to look at more in the future," he said.

Plant bakers have been criticised by health lobby groups, such as Consensus Action on Salt & Health, for the high levels of salt in some breads. But they have been applauded by Deirdre Hutton, chairwoman of the FSA, for their co-operation and agreement to meet salt reduction targets of 1.1g per 100g of product by 2010.

However, she remarked that the FSA's view was that "cut-off limits" of salt, for reportedly safety and technical considerations, could be lower.

The FSA is investigating technical obstacles to reducing salt levels further in bread, particularly that made with high-protein flours.

"There is a need for research in this area to achieve our goals of reducing salt," said Wadge, who stressed the importance of bread, which supplies 17% of the average person's salt intake.

While continuing to reduce the salt content of products, plant bakers worried about the deteriorating taste of bread.

"I am concerned about blandness compared to other foods," said Street.