Applied expertise

Good nutrition should taste good too

A nutritional benefit creates value when the finished product works in the bakery, appeals to consumers and can be communicated accurately.

Three areas of expertise

Choose the benefit you want to bring to your product

Active nutrition

Protein

Bread, snacks and cakes with meaningful protein content, a good texture and an eating experience that brings consumers back.

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Solutions for bakeries and manufacturers

Fibre for bakery products

Fibre mixes and concentrates for bread and snacks. We work with you on composition, flavour, texture and application in your manufacturing process.

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Specific functionality

Cholesterol

Plant sterols and soluble fibre in bread, with carefully defined dosage, serving size and communication.

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Applications of the range

Protein and fibre, cereals and seeds

Explore proposals to work together protein and fibre in bread and snacks, or develop breads with a combination of cereals and seeds.

In the development lines, the nutritional profile is validated in the final recipe. For cereal and seed proposals, consult the composition and conditions of each sheet before defining the finished product.