SFDA Sets a Limit on the Levels of Salt in the Bread, and Obliged Manufacturers and Importers to Abide such Limit

<p>Saudi Food and Drug Authority has taken the appropriate actions to control the levels of salt in the bread. The Saudi Technical Regulation No. SFDA.FD 2362/2018 "Technical Requirements for Bread Production" has been adopted, which sets the maximum levels of salt in the bread, so that no more than (1/ 100 g) of finished product.<br />
&nbsp;Executive Director of Communication and Awareness, Abdul Rahman Al Sultan said: these actions represents one of the objectives of SFDA's participation in "Healthy Food Regulation Strategy", and this action is a part of the authority's efforts to harmonize its legislations with the requirements of the World Health Organization (WHO), which aims to reduce the consumption of salt used in food products.<br />
&nbsp;Al Sultan added that bread products are one of the most consumed foods in the world and on a daily basis, and it may be a major source of salt consumption in daily food. Therefore, SFDA issued a circular to manufacturers and importers of bread products to comply with the technical requirements for the bread production. The authority will grant them a period until 30/04/2019, and will take the formal steps in case of non-compliance with such circular.<br />
&nbsp;Abdul Rahman Al Sultan pointed out that Saudi Food and Drug Authority launched an awareness campaign on the benefits of reducing salt in bread, including reducing the risk of chronic diseases: such as heart disease, hypertension, as well as ways to calculate salt levels in bread to ensure that salt not exceed (1/ 100 g) of bread.</p>