Coles removes 76 tonnes of salt from its in-store bread


Wednesday, 26 May, 2021

Coles removes 76 tonnes of salt from its in-store bread

Reduced sodium and increased softness are among the results from Coles’ initiative to improve the quality of its white loaves and rolls.

Coles partnered with Australian family-owned business Manildra Group from regional New South Wales to produce a flour recipe for the soft bread varieties that not only contained less sodium, but were softer for longer too.

The new recipes are said to have resulted in more than 76 tonnes of salt being removed from 46 Coles in-store bakery products every year — the equivalent of two semitrailer loads.

The in-store baked Coles White Sandwich, Toast and Block Loaves, now contain as little as 274 mg of sodium per 100 g, compared to 375 mg per 100 g in the old recipe.

Coles General Manager for Bakery Andy Mossop said the supermarket has been gradually reducing sodium from in-store bakery bread rolls and loaves over the past two years.

“Our aim was to make the change without customers even noticing, and they haven’t,” he said.

Manildra Group Director John Honan said the company was proud to partner with Coles to produce a healthier and softer bread recipe for Australians to enjoy.

“Our high-quality white bread mix uses 100% Australian wheat and is lower in salt. This product has been specially created using the highest quality ingredients to manufacture bread products that arguably provide market-leading crumb softness, texture and eating qualities in the Coles Super Soft, Crusty and Savoury range.”

The Heart Foundation Group’s CEO, Adjunct Professor John Kelly, welcomed Coles’ bakery reformulation initiative as a step in the right direction to reduce hidden salt in foods that many Australians regularly consume.

“More than 6.2 million Australians live with high blood pressure, which puts them at higher risk of a heart attack or stroke. High blood pressure is known as a silent killer as its symptoms are often not noticeable until people have it checked by their doctor,” Professor Kelly said.

“Currently, Australians eat double the recommended maximum of five grams of salt or around a teaspoon per day. Reducing salt levels in some of our everyday foods can help improve people’s health.

“As well as reducing salt in our diets, good nutrition relies on boosting protective foods like heart-healthy vegetables, fruits and wholegrains and eating them regularly.”

Image credit: Coles

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