The issue of salt content in baked goods is becoming increasingly important, as high consumption of salt can have negative effects on health. In Germany, the debate about salt content in food has been going on for a long time and has led to legal requirements for large bakeries to reduce the white gold in products. This article shows the consequences that too much salt can have on health and presents possible solutions to reduce the content in baked goods without compromising the taste or quality of the products.
From high blood pressure to kidney problems: Too much salt can lead to health issues
It is estimated that most people consume more table salt than they need. The World Health Organization (WHO) recommends a limited daily consumption of no more than five grams, which is about one teaspoon. However, most consume more than twice that amount, especially through processed foods such as baked goods, snacks and fast food. But what exactly can be harmful about too much salt?
Salt consists largely of sodium, which, when consumed in excess, can lead to increased water retention in the body and increase blood volume. As a result, the heart has to work harder to pump blood through the body. High salt consumption is therefore linked to a number of health problems such as high blood pressure, strokes or kidney problems and cardiovascular disease. As a flavor enhancer, salt also stimulates the appetite and can lead to obesity in the long run. Especially people who have already been diagnosed with one of these conditions, are at a higher risk to experience complications if their consumption of salt is too excessive.
Salt content also plays a major role in the baking industry
In many countries around the world – including Germany – baked goods are a staple food and make up a large part of the daily diet. In bread and rolls, salt contributes to the texture and flavor and is important for the yeast to rise properly. The baking industry holds one of the key positions to reduce consumers’ salt intake. Large bakeries are particularly responsible in this regard, as they produce and distribute large quantities of food.
Voluntary commitment by large bakers to reduce salt by 2025
As a result of the National Reduction and Innovation Strategy German wholesale bakers have been legally obligated to reduce the salt content in their products since 2018. 1.1 g per 100 g is to be achieved across the entire packaged baked goods range. Lye pastries and other specialty products are excluded. However, apart from the legal obligation, this is also an opportunity for companies to position themselves responsibly and health-consciously and thus stand out against competitors.
Reduce salt without losing the flavor? This is how it can work
Can small bakeries also implement salt reduction? An important point in this discussion is the balance between taste and health. Many consumers want to continue enjoying baked goods with familiar taste and texture and not worry about their salt intake. To help customers stay healthy while still enjoying the taste there are several options: Using herbs and spices, for example, only slightly alters the flavor of baked goods. Resorting to alternatives such as sea salt or substitutes can also reduce the salt content without losing the taste. However, it is important to note that some salt substitutes, such as low-sodium salt, still contain sodium.
One of the most effective approaches for bakeries is to gradually reduce the salt content in their products. As long as the reduction happens gradually, it won’t be too noticeable. Salt consumption mostly being a habit, the taste buds will adapt after a short while.
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