Overview
Coordinated by TNO (Jan Willem van der Kamp) the HealthBread project commenced on 29th October 2012 and was completed on the 17th September 2014. At its ‘kick off’ meeting the vision of the project was stated as: ‘a project which offered artisan bakeries an opportunity to exploit a growing market niche on the sale of nutritionally enhanced, good tasting bread products‘.
By using specific parts of the wheat grain kernels breads were obtained with higher levels of dietary fibre and with beneficial nutrients such as B-vitamins, minerals and anti-oxidants. The advancement of dedicated fermentation processes improved the availability of nutrients and their uptake into the digestive tract. Assisted by mentoring partners (Open Fields, Kampffmeyer and Netherland Bakery Centre) HealthBread bakers produce and marketed healthier bread options. These bakeries also consulted their respective customer base in Italy, Germany, Austria and The Netherlands and on consumer preferences and marketing of HealthBread products.
The production of the HealthBread Bakers Manual provides general guidance required by SME bakers in order to select flours and fermentation processes to produce healthier bread options. The manual answers questions on how to disseminate new knowledge gained from the project and communicate to consumers the importance of choosing healthier bread products.
