Sodium Reduction Strategies Bakers have pro-actively reduced sodium in their bread products by 29 percent in the past 47 years. USDA data confirms that the average sodium level in a slice of bread has dropped from 254 mg to 180 mg since 1963. ABA supports the goal of reducing sodium in foods, however it must be accomplished in a measured and thoughtful manner. ABA responded to FDA’s request for food industry input on sodium reduction efforts, providing comments and a white paper, “Considerations for Reducing Sodium in the Baking Industry”.
This issue falls under the ABA Food Technical Regulatory Affairs Committee (FTRAC).
ABA Issue Expert: Lee Sanders