BAC seeking industry feedback on sodium
September 17, 2013 By Bakers Journal
Sept. 17, 2013, Canada – The Baking Association of Canada (BAC) is conducting a survey on sodium deduction and are inviting baking industry members to share their challenges and progress.
The BAC has done some work in determining sodium reduction levels in pantry breads, but is now asking the industry about sodium levels in baked goods. If you have reduced sodium levels in your products from 2008 to more recently, the BAC is asking you to provide feedback on voluntary reduction of all baked goods that are identified in Health Canada’s Guidance Benchmark Sodium Reduction Levels for Processed Foods.
The survey closes on Sept. 30.
Print this page
- Survey says Canadians attribute improved health to gluten-free diets
- Sobeys introduces natural food programs