It has been reported that some bread loves still contain a high salt content than permitted. Some manufacturers had to face the heat.

On the contrary, there have been reports about salt levels declining in foods across the food industry and this surely spells the success story.

In the last 10 years, there has been a decline in the levels of salt present in bread and this decrease has been by about a third.

The present standard of salt that is to be followed is about 1.1g of salt for 100g of bread.

By the end of 2012, according to the British Retail Consortium, there will be about 1g of salt present in bread. The plus side of this is that consumers have not been able to notice any difference in bread because the decrease has been slow and steady.

Professor Graham MacGregor, the chairman of Consensus Action on Salt and Health (CASH), said, “It was ‘outrageous’ that bread still contains so much salt. After some initial opposition, the food industry had been pretty co- operative about reducing salt levels and most processed meat, cheeses and soups had seen their salt content reduced.”