Bakers to battle white bread ‘misconceptions’
This content item was originally published on www.bakeryandsnacks.com, a William Reed online publication.
That’s the view expressed by Gordon Polson, director of the Federation of Bakers (FoB), in this podcast for FoodManufacture.co.uk.
Speaking at the FoB’s annual conference held at Lords cricket ground in London recently (May 21), Polson reflected on how the sector is coping after a poor harvest – and shared his concerns about the one to come.
Salt reduction
He also highlighted the challenges ahead – not least the expected demands from health officials to further reduce the amount of salt in many bread products.
For some bakers, excessively reducing salt can make the dough so sticky that it can “seize up the whole plant”, he said.
Polson also highlighted how the sector is hoping to tackle consumer “misconceptions” about the nutritional benefits of bread through a new PR campaign and reveals why he is still optimistic for the future, despite the difficulties faced in terms of raw materials, regulation and reputation.
