BAC disappointed in sodium reduction guidelines
June 21, 2012 By Bakers Journal
June 21, 2012, Ottawa – The Baking Association of Canada says it is disappointed with the recently released sodium reduction guidelines from Health Canada, noting the proposed reduction targets are unachievable in certain baked goods.
June 21, 2012, Ottawa – Health Canada recently released its much-anticipated sodium reduction guidance, providing specific food targets (including for baked goods) in a series of stages. However, in its monthly newsletter, the Baking Association of Canada (BAC) notes the guidance does not provide any target dates, nor does it include monitoring of reduction. The BAC says it is "disappointed that Health Canada continues to propose reduction targets for baked goods that it knows are unachievable due to the functional nature of salt use in baking."
Health Canada has also maintained a company-based sales-weighted assessment system, which will require bakers to calculate the sales-weighted average sodium for a company’s products within the category. The BAC says this task is complex and unworkable.
The BAC says it is considering further action regarding the guidance document. Watch Bakers Journal for more information.
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