What can be called sourdough bread will soon become tougher

By: Trademagazin Date: 2024. 05. 20. 11:48

Recent discussions within the Hungarian Food Codex Committee suggest changes to the regulation of the “sourdough” label, including defining the maximum amount of yeast allowed and the minimum fermentation time required for a bread to qualify as sourdough. These changes aim to protect the integrity of the sourdough label and ensure consumers are not misled.

Despite these proposed changes, the distinction between true artisanal sourdough and its industrial counterpart remains murky. Artisanal bakers, often part of small to medium-sized enterprises, emphasize the traditional methods of bread-making, advocating for a “natural sourdough” label to differentiate their products from those of large-scale commercial bakeries.

As the bakery industry continues to evolve, the pressure to maintain cost efficiency often comes at the expense of quality and transparency. For the discerning consumer, understanding the nuances of bread labeling and the production process becomes crucial in making informed choices. The ongoing regulatory updates and industry discussions will hopefully lead to clearer labels and a more informed public, preserving the heritage and authenticity of true sourdough bread.