Nutritionally enriched and tasty breads for European consumers!

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    HealthBread Bakers Manual

    The HealthBread Bakers Manual provides SME bakers with general guidance for selecting flours and favourable fermentation processes and is available in four languages – English, Dutch, German and Italian.

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    Collaborative Project

    HealthBread links science, industrial innovation and baker craftsmanship.

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    Beneficial nutrients

    HealthBread utilises specific parts of the wheat grain kernels to achieve higher levels of dietary fibre and beneficial nutrients.

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    SME marketing plan

    HealthBread assists SME bakeries to produce and market new healthy bread options.

About

Consumer interest in healthy eating and healthy bread products continues to grow. The HealthBread project (EU FP7 funded) was a two-year collaborative research project with an aim to create good tasting and nutritionally enriched bread products. The project produced ‘whole grain’ and ‘white’ bread products and assessed their commercial potential. Eight bakeries from Austria, Germany, Italy and the Netherlands, together with renowned research organisations TNO (Netherlands) and VTT (Finland) joined colleagues from industry, business and research and created a number of healthy bread options for a European consumer base. Read more

HealthBread Project

Project Coordinator (Jan Willem van der Kamp) presents the HealthBread ‘Baker Manual’ to Mr Peter Becker - President of the German Association of Artisan Bakeries and President of the International Union of Bakeries and Confectioneries (UIBC). The Baker Manual is produced in four languages (English, German, Italian and Dutch) and will be disseminated to SME bakers across Europe.

Read more on the Baker Manual here...

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