Bakery sector launches sourdough labelling Code of Practice

The Association of Bakery Ingredient Manufacturers (ABIM) has given the green light to a new set of marketing terms and definitions regarding the labelling of sourdough bread.

The ‘UK Bakery Industry Code of Practice (CoP) for the Labelling of Sourdough Bread and Rolls’, aims to unite the bakery sector with clear and concise definitions in a bid to prevent misinformation and misleading of consumers.

This comes following a rise in sourdough products with claims that were found to be disengenuous.

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As a result, the CoP includes rules on how to differentiate between methods of production, giving recognition to the skill of a baker while using the term ‘sourdough’ as a product descriptor.

The voluntary, self-regulatory code is also supported and endorsed by industry partners including the Federation of Bakers, Craft Bakers Association, Pizza, Pasta and Italian Food Association, The British Sandwich and Food to Go Associatoon, and the United Kingdom Association of Producers of Yeast.

“Our members and partners have been working hard for the last five years to unite the bakery sector behind shared terms for sourdough that allow each baker to express themselves freely whilst making it clear to consumers what‘s on offer,” ABIM president, James Slater said.

“We believe that that we’re there now and that this code of practice will play an important role in helping to make better, more delicious bread for all.”



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