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Here's a good news story for NZ bread manufacturers: Kiwi bakers are leading the way in a trans-Tasman effort to reduce the sodium content of bread. An article published by Auckland University's School of Population Health notes that 90% of breads in 2010 met the 450mg/100g sodium guideline used as part of Project Target 450, in contrast to 49% meeting this same level in 2007. Read more about it here http://www.scoop.co.nz/stories/GE1109/S00100/harmful-salt-levels-drop-in-kiwi-staple.htm. |
