By Gordon Polson, Director
"The Members of Federation of Bakers are pleased to note that the publication of the Department of Health Urinary Analysis on the levels of salt consumption in the UK shows positive developments in that these levels continue to decrease over time."
"From the outset food manufacturers were charged with reducing salt levels, and the bread industry has worked closely with the Government over the years to deliver against targets. Since the mid 1980's, the bread industry has been actively reducing salt in bread and as a result has reduced levels in plant-baked bread by some 40%."
"In fact, we're already right on course to meet our 2012 targets of 0.4g of sodium per 100g."
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