Reformulation of subsidized bread with Tunis city bakers’ evidence of feasibility and strategic potential for national scale-up
The INNTA pilot initiative in Tunis provides robust scientific and operational evidence that a 30% reduction in salt in subsidized bread is technically feasible, highly acceptable to consumers nearly 2,000 individuals, and operationally ready for nationwide expansion. This intervention substantially reinforces the national evidence base supporting a future salt-reduction policy within Tunisia’s bakery sector.
- A policy-relevant intervention grounded in technical and operational evidence
The reformulation pilot, coordinated by INNTA under the AfriFOODlinks project, sought to improve the nutritional profile of subsidized bread; an essential staple that contributes significantly to household sodium intake in Tunisia. The intervention was implemented through a rigorous sociotechnical framework that integrated scientific expertise with artisanal bakery practices.
