Bakers stand firm against low carb and salt campaigns

Filed under: In The News — @ December 14, 2005

New mills, new technologies and DNA-like testing will help bread become more appealing to low carb dieters, but will it stand the chance?

bq. The flour and bakery industries will have to find a way either to reduce the amount of salt in bread even further without destroying the taste, or convince consumers to use up part of their salt allowance on bread


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