Have you noticed that the taste of bread has changed in 35 years? Here’s why

When you bite into your piece of bread, have you noticed a difference in taste? If so, you are not alone. In 35 years, the bread recipe has undergone a discreet but major transformation, largely due to a gradual reduction in salt. This change, desired by professionals in the sector, is part of a public health objective, but what are its real impacts? Here’s why the bread you eat today is very different from yesterday!

Despite notable progress, salt reduction remains uneven across the country. Although more than 80% of breads now meet the thresholds set, notable gaps remain between independent bakeries and distribution chains, as well as between different regions. For example, in Provence-Alpes-Côte d’Azur, only 53.3% of breads meet these criteria, while in Brittany, compliance reaches 100%. This variation highlights the importance of a stronger national commitment to ensure that all consumers benefit from healthier bread, regardless of their location.