To date, the baking industry has taken a low-key approach in response to mounting pressure to reduce sodium in bread. The chemist’s comments offer a couple of valuable lessons for baking.
First, the industry must continue to protect itself against inaccurate media statements about the health profile of grain-based foods.
Second, sodium remains something of an Achilles heel for baking, and the industry should expect unflattering attention to be drawn to the true (and significant) sodium content of grain-based foods. Against this backdrop, baking should carry on its slow and quiet exploration of opportunities to reduce sodium content when possible and appropriate.