Dutch Bakery Centre
Bread is a nutritious and widely accessible food product, which contributes to our salt intake. During the past years, the bakery sector has achieved substantial salt reductions. Now it is time to take the next step, via the 'Bakery salt 2.0' project. The challenge is to reduce the sodium content in baker's salt, but continue to provide the important mineral iodine. Without compromising on taste, baking process and price. The Dutch Bakery Center (NBC) asked Schuttelaar and Partners to map out the possibilities with a scientific literature study.
Innovative salt combinations
Our literature review showed that a combination of mineral salts (potassium, magnesium and sodium chloride), possibly supplemented with an ingredient for flavor, is the most promising to replace conventional salt. Through baking tests, the sector will now further investigate whether and in what composition the mineral salts are suitable for Dutch bread. With this project, the bakery sector hopes to once again make an important contribution to reducing salt intake.
