STORY: ABIM PUBLISHES SOURDOUGH CODE OF PRACTICE

Today ABIM (Association of Bakery Ingredients Manufacturers) has announced the publication of the long awaited UK Baking Industry Code of Practice for the Labelling of Sourdough Bread and Rolls.

New guidelines released to protect the integrity of sourdough 

A new set of marketing terms and definitions regarding the labelling of sourdough bread have been given the green light by the Association of Bakery Ingredient Manufacturers (ABIM).

ABIM’s launch of their UK Baking Industry Code of Practice (CoP) for the Labelling of Sourdough Bread and Rolls aims to unite the UK bakery sector  behind clear and concise definitions for sourdough that prevent misinformation and misleading of consumers.

Following a rise in sourdough products whose claims are found not to be genuine, the CoP bakes in rules on how to differentiate between methods of production so that due recognition may be given to the skilled craftsman, whilst using the term ‘sourdough’ as a product descriptor.

The baking industry has collaborated to produce this voluntary, self-regulatory code, and is available via the ABIM website (https://www.abim.org.uk/useful-documents).

The CoP is supported and endorsed by the industry partners: Federation of Bakers (FoB), Craft Bakers Association (CBA), Pizza, Pasta & Italian Food Association (PAPA), The British Sandwich and Food to Go Association, and the United Kingdom Association of Producers of Yeast (UKAPY).

Quote from ABIM President

“Our members and partners have been working hard for the last 5 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.

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.” James Slater, ABIM President.