The FDF report showed that Kingsmill maker Allied Bakeries has achieved its 2012 sodium reduction Responsibility Deal targets for all its breads and rolls.
The bread firm said the majority of these salt reductions were introduced in the first quarter of 2012 and revealed the extent of its efforts in doing so.
“Salt reformulation is a time consuming process,” Allied Bakeries said in the FDF report.
“A number of trials are needed for every new product recipe produced at each of our UK bakeries. We test to make sure the new recipe meets our high performance and quality standards throughout the baking process and over the shelf life of each product. In all, we complete around one hundred bakery trials every time we make a significant adjustment to the salt content of our product range,” it continued.
In addition to salt reduction, Allied Bakeries will continue to invest in its Kingsmill 50/50 brand (made of 50% white flour and 50% whole grain flour) – a brand it says offers a great solution to fulfilling UK whole grain consumption.
“While still perceived as ‘white’ by those who eat it, this range provides whole grain and a source of fiber, making it a great choice for families,” the baker said.
Its efforts to extend whole grain offerings through its Fruit & Fibre range were also flagged in the report.
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