{"id":9591,"date":"2020-07-07T10:42:00","date_gmt":"2020-07-07T08:42:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9591"},"modified":"2022-05-12T13:42:04","modified_gmt":"2022-05-12T11:42:04","slug":"enquete-sur-le-sel-aupres-des-membres-rappel","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/enquete-sur-le-sel-aupres-des-membres-rappel\/","title":{"rendered":"Enqu\u00eate sur le sel aupr\u00e8s des membres \u2013 rappel"},"content":{"rendered":"\n<p><strong>L\u2019Association suisse des patrons boulangers-confiseurs (BCS) et l\u2019Office f\u00e9d\u00e9ral de la s\u00e9curit\u00e9 alimentaire et des affaires v\u00e9t\u00e9rinaires (OSAV) m\u00e8nent conjointement une enqu\u00eate sur l\u2019utilisation du sel dans la fabrication du pain. Nous vous saurions gr\u00e9 d\u2019y participer \u2013 dans l\u2019int\u00e9r\u00eat de notre artisanat!<\/strong><\/p>\n\n\n\n<p>A la mi-juin, nous avons envoy\u00e9 \u00e0 chaque membre actif de la BCS un courriel l\u2019invitant \u00e0 prendre part \u00e0 l\u2019enqu\u00eate sur le pain de l\u2019Association suisse des patrons boulangers-confiseurs et de l\u2019OSAV. Quelques-uns ont pris le temps de participer \u00e0 ce sondage important. Nous les en remercions et r\u00e9invitons tous les autres membres qui auraient oubli\u00e9 de le faire \u00e0 r\u00e9pondre auxdites questions. Ce faisant, ils apporteront leur contribution au secteur artisanal.<\/p>\n\n\n\n<p><strong>Nous comptons sur vous!<\/strong><br>Merci de prendre le temps de r\u00e9pondre \u00e0 ces questions.<br>Lien direct vers l\u2019enqu\u00eate<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-pourquoi-cette-enquete\">Pourquoi cette enqu\u00eate?<\/h2>\n\n\n\n<p>Les boulangers-confiseurs sont conscients du fait que le pain est l\u2019une des principales sources de sel pour l\u2019homme. Or le sel peut \u00e9galement garantir l\u2019apport en iode, un oligo\u00e9l\u00e9ment vital.<\/p>\n\n\n\n<p>En mati\u00e8re de sodium, la boulangerie artisanale poursuit depuis 2012 la strat\u00e9gie de l\u2019Office f\u00e9d\u00e9ral de la sant\u00e9 publique (OFSP) et de la Commission f\u00e9d\u00e9rale de la nutrition (CFN), visant \u00e0 r\u00e9duire la consommation de sel en Suisse. Plut\u00f4t que de prescrire des quantit\u00e9s maximales l\u00e9gales dans les denr\u00e9es alimentaires, la Conf\u00e9d\u00e9ration mise sur le \u00abvolontariat\u00bb. Le secteur est n\u00e9anmoins sollicit\u00e9 malgr\u00e9 le pr\u00e9tendu volontariat. Il doit prouver en pratique que des mesures appropri\u00e9es sont prises pour minimiser, respectivement optimiser la teneur en sel dans le pain. Cela repr\u00e9sente un d\u00e9fi majeur pour la boulangerie suisse, sachant que les consommatrices et consommateurs ne tol\u00e8rent aucune d\u00e9t\u00e9rioration des qualit\u00e9s organoleptiques du bon pain suisse.<\/p>\n\n\n\n<p>Le premier monitoring du pain est intervenu en 2014, le deuxi\u00e8me l\u2019ann\u00e9e derni\u00e8re. Les r\u00e9sultats seront publi\u00e9s apr\u00e8s cette enqu\u00eate aupr\u00e8s des membres. Les conclusions de vos r\u00e9ponses serviront de base pour l\u2019\u00e9laboration de mat\u00e9riel d\u2019information et le perfectionnement des personnes responsables au sein du secteur.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019Association suisse des patrons boulangers-confiseurs (BCS) et l\u2019Office f\u00e9d\u00e9ral de la s\u00e9curit\u00e9 alimentaire et des affaires v\u00e9t\u00e9rinaires (OSAV) m\u00e8nent conjointement une enqu\u00eate sur l\u2019utilisation du sel dans la fabrication du pain. Nous vous saurions gr\u00e9 d\u2019y participer \u2013 dans l\u2019int\u00e9r\u00eat de notre artisanat! A la mi-juin, nous avons envoy\u00e9 \u00e0 chaque membre actif de la BCS un courriel l\u2019invitant \u00e0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5765,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41,49],"tags":[],"class_list":["post-9591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association","category-sante-securite"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Enqu\u00eate sur le sel aupr\u00e8s des membres \u2013 rappel | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/enquete-sur-le-sel-aupres-des-membres-rappel\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Enqu\u00eate sur le sel aupr\u00e8s des membres \u2013 rappel\" \/>\n<meta property=\"og:description\" content=\"L\u2019Association suisse des patrons boulangers-confiseurs (BCS) et l\u2019Office f\u00e9d\u00e9ral de la s\u00e9curit\u00e9 alimentaire et des affaires v\u00e9t\u00e9rinaires (OSAV) m\u00e8nent conjointement une enqu\u00eate sur l\u2019utilisation du sel dans la fabrication du pain. Nous vous saurions gr\u00e9 d\u2019y participer \u2013 dans l\u2019int\u00e9r\u00eat de notre artisanat! 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