Montreal bakery Boulangerie St-Méthode has achieved a great accomplishment in reaching and even surpassing the sodium reduction objective established by Health Canada in 2010, with the goal of voluntarily reducing Canadians' daily average intake of sodium down to 2,300 mg (it is currently at 2,400 mg) by 2016.

Boulangerie St-Méthode has eliminated 17% of the sodium, on average, in 12 of its breads and now offers a range of 22 products that surpass the objective set by the government, with some breads containing up to 37% less sodium than the maximum suggested by Health Canada.

Always in tune with its mission to "make healthy delicious by baking value-added breads", Boulangerie St-Méthode has developed processes over the years that allow it to reach its objectives without compromising the quality or taste of its products.

"St-Méthode has worked relentlessly to reduce the amount of sodium in all of its breads, by modifying the grain recipes in such a way as to preserve their great taste for consumers without having to add artificial ingredients," mentions Benoit Faucher, President.

Today, Boulangerie St-Méthode is a pioneer in Quebec since it is one of the first bread producers to have achieved the objective established by the government, even before the suggested target date. With its commitment to the Melior program, Boulangerie St-Méthode is certainly proud of this accomplishment.

The approaching deadline of this Health Canada initiative presents the opportunity to highlight that Canadians consume too much sodium, which represents various health risks. "Salt is hiding everywhere, even where you would never expect it to be," warns Isabelle Huot, doctor in nutrition and spokesperson for Boulangerie St-Méthode.