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Health
Dr Richard Simpson (Labour) | Question S3W-40579
To ask the Scottish Executive what reduction there has been in the salt content of bread since the publication of the report, A Scottish Diet, in 1993.
Shona Robison (Scottish National Party)
The Food Standards Agency in Scotland advises that a survey carried out by the Food Standards Agency (FSA) in 2001 estimated that the average salt content of bread fell from 1.4g/100g in 1998 to 1.2g/100g in 2001, an average fall of 13%.
Working with the food industry, in 2006 the FSA published the first set of voluntary targets for 85 categories of food including bread. The target for bread, set for achievement in 2010 was 1.1g/100g. A review of the salt targets carried out in 2008 to assess progress, indicated that most of the major supermarkets had already achieved the 2010 salt targets. Therefore, new more challenging targets were set for industry to work towards and achieve by 2012. The 2012 target for bread is 1.0g/100g.