AkzoNobel Salt Specialties recently introduced Suprasel Loso One Grain. With this new salt, bakers are able to bake bread that contains up to 50 percent less salt (natrium) and still tastes, smells, looks and feels the same.
Maussen Communications & Public Relations, part of the Dutch PR Group, hereupon developed the certification programme ‘De Bewuste Bakker’. This certification programme helps artisanal bakeries to distinguish themselves from their competitors and shows consumers how easy it is to lower their daily salt consumption.
With step-by-step communication to the media, ‘De Bewuste Bakker’ reaches an increasing amount of bakers and consumers.