Prepared forSUPERQUINN

> DATE: 02/11/11

www.valeofoods.com

> PRESENTED TO: FCBA

SALT REDUCTION IN BAKED PRODUCTS:TECHNICAL AND HEALTH ASPECTS

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Salt reduction targets UK & Ireland

Salt reductions achieved Results of salt monitoring survey Salt reduction commitments Effects of salt in bread and baking Ways of reducing salt

SALT

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Irish Grocery Channel &

Consolidation

IRELAND FSAI target of 450mg sodium per 100g of bread, or 1.67% salt on 100

flour. FSAI would like to see moves towards 400mg as in the UK, but on a

voluntary basis UK

FSA target of 400mg Na/100g bread (1g of salt per 100g bread, 1.5% salt to flour), to be achieved by 2012

The previous target was 430mg (1.1g salt per 100g of bread, 1.6% salt to flour).

Reduction targets

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Irish Grocery Channel &

Consolidation

Ireland Most large bakeries have achieved the 450mg target. On flour %, a

reduction from ~1.8% to ~1.65%. However, many small bakeries are not participating in the voluntary salt

reduction program and remain at levels above this. There is some reluctance on the part of bakeries (large and small) to move

to the next stage (430mg sodium) for reasons of flavour / processing / market share.

Note a fairly high number of failed product launches of low-salt bread UK Largely hit the 400mg target, it was an obligation rather than a voluntary

change. Partly pushed on by the supermarkets.

Achievements

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26/10/11 – Key Points

1.1g per day reduction (8.1 to 7g, 2001 to 2011) in salt from food

Excludes salt from other sources (i.e. The real total is higher than 7g/day)

Half of salt consumed comes from cured meats and bread

~19% reduction in salt in bread

Fewer organisations participating in salt reduction program now

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Sodium content of bread has reduced by around 19% since 2003.

Of salt consumed in processed foods, bread contributes about 22%. Meat and Fish ~30% and other categories all under 9%

FSAI – monitoring of salt in processed foods, 2003 to 2011

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Salt Reduction Program 2011 – 2012Written undertakings

Company Where they are now Further commitments

Aldi All new products meet UK 2012 target (400mg)

To meet the UK target

CDF Average sodium level of 430mg per 100g bread

All new products meet 430mg/100g

IBBA Maximum of 450mg per 100g bread

No further reformulation. Will help advise small bakeries.

Lidl 420mg/100g Will meet UK target (400mg) in 2012

Neville’s 430mg/100g Aiming for 400mg in 2012

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Campden BRI...

Effects of salt in bread and baking

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Reduction in salt....

Increase in Farinograph dough consistency, decreased stability and development

= tighter dough that lacks tolerance

Because salt reduces the solubility of gluten, making it possible to form a better gluten network., .

May require a higher flour Hagberg (less amylase = reduce activity in prover)

May require less mixing

Changes to improver (reduction in enzyme activity)

Weak flours are more sensitive to salt reduction

More effect on straight dough than on sponge and dough systems

Reduction in mould free shelf life (7 to 4 days from 2 to 0% salt)

Effects of salt in bread and baking:Campden BRI studies

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Reducing salt decreased the dough stability, and reduced the dough resilience and extensibility. It became stickier, weaker and less stretchy. This was going from 2 to 0% salt.

In bread baking, using a strong flour, we saw little effect going from 2 to 1.5% salt. This work used a Tweedy high speed mixer, and the proof time was reduced by 2 minutes at the lower salt levels.

Experimental work suggested that some type of wheat are less affected (by a reduction from 2 to 1% salt) than others. This work has not been tested commercially, but it suggests the possibility that there might be flour types more suited to low salt levels.

Effects of salt in bread and baking:Odlum experience

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Possible tools to help reduce salt levels in breadIngredients Reduce yeast levels Use a strong flour & or flour with higher

Hagberg level Reduce enzyme activity (amylase) in

the improver Replace some part of NaCl with KCl

Not the preferred solution of FSAI

Use natural sours / ferments to replace lost flavour Some sours have proprionate activity to

replace flavour and deliver mould control

Use conventional preservatives (cal-pro, vinegar etc) to control mould growth

Other ingredients (there are many)....

Process Reduce dough

temperature

Review water levels

Reduce mixing time

Control rest time

Control proof time

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