Bakers Journal

News
Salt variation between brands raises call for cuts


September 25, 2009
By The Globe and Mail

cooking_saltSept. 25, 2009 – Not all tomato sauces are created equal. Neither are breads, cereals, cheeses, fish or a host of other grocery-store staples.

cooking_saltSept. 25, 2009 – Not all tomato sauces are created equal. Neither are breads, cereals, cheeses, fish or a host of other grocery-store staples.

Various brands of comparable food products sold in grocery stores
across Canada contain hundreds more milligrams of sodium per serving
than their competitors, creating wide discrepancies that are helping to
fuel excessive salt consumption, according to a report being published
today. | READ MORE

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