The quality of bread in Spain is increasing, but the drop in consumption leaves it in crumbs

The Government has highlighted the "qualitative leap" that breads manufactured and consumed in Spain have experienced, five years after the implementation of its quality standard for a product that this Thursday celebrates its World Day. The Director General of Food of the Ministry of Agriculture, Fisheries and Food (MAPA), José Miguel Herrero, pointed out that these five years have meant a "qualitative leap in the quality of breads thanks to the commitment, work, innovation and bet on quality by the bakers of the country." The Ministry is working on modifying the quality standard for bread to extend the scope of application to gluten-free breads, so that they can use the designation "bread." To do this, it is necessary to expand the permitted ingredients for gluten-free bread to include those needed to replace flour and provide it with its intrinsic attributes and quality, Herrero explained. In his opinion, the quality standard approved in 2019 has allowed consumers to be better ...