Salt content in bread stabilises

For the third year in a row, the weighted average is 1.62% salt on the dry matter. This is apparent from the 2021 edition of the Dutch Bakery Association (NVB) Salt Monitoring. The sector therefore easily satisfies the legal standard. Both channels also meet the legal standard on average (industrial bakeries 1.59% and artisanal bakeries 1.80%).

"We have now seen a stabilisation of salt levels for the third time in a row," says Edith van Peij, NVB Specialist in Nutrition and Food Law. This shows that bakers are working with a standard salt content and have implemented this in their recipes."

Dutch bakery sector a leader in salt reduction

"The bakery sector has gradually reduced the salt content in bread. The salt content in Dutch bread has already been reduced by 25% since 2009, says Edith. This makes the Netherlands one of the leaders when it comes to salt reduction in bread. Of the European countries, only the United Kingdom (1.55%) and Finland (1.76%) meet the standard of 1.8% salt in dry matter.

Annual salt monitor since 2009

The bakery sector made agreements about salt reduction in bread in 2009. Since then, a large-scale sample has been taken annually. Since 2015, this task has been assigned solely by the NVB. FoodBase conducts this annual monitor. On this page you will find more information about salt reduction in bread and the views of the NVB on this subject.

Legal salt standard

Since 1 October 2017, the legal standard of 1.8% salt on dry matter applies to all types of bread eaten almost every day. This standard applies to bread produced in the Netherlands and intended for the Dutch market. The standard applies to both large bread, small bread, baguettes and other bread (pita, foccacia and the like). However, it does not apply to luxury breads to which salt-containing ingredients such as olives, cheese or bacon have been added.

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