Danisco Makes Healthier Bread the Consumer’s Choice

Using the technology, bakers can overcome the dense, dry texture and dominant fibre taste characteristic of most wholemeal products. Whether made with 100% rye flour or twice the oat content of standard oat bread recipes, the final bread is deliciously appealing.

Oct 18 2010 --- Innovative technology from the Danisco bakery laboratory is creating new opportunities for industrial bakers to make healthier bread that lives up to consumer demands for taste and texture. A unique bakery ingredient system, GRINDSTED Fiberline enables the production of nutritious, wholemeal bread with an outstanding soft texture, mild flavour and high volume.

Two new Danisco concepts demonstrate GRINDSTED Fiberline in action: a 100% rye bread with sensory properties similar to white wheat bread; and an oat bread containing sufficient soluble fibre to qualify for a cardiovascular health claim approved by the European Food Safety Authority.

Using the technology, bakers can overcome the dense, dry texture and dominant fibre taste characteristic of most wholemeal products. Whether made with 100% rye flour or twice the oat content of standard oat bread recipes, the final bread is deliciously appealing.

“Bread made with a high content of wholemeal flour normally has a fast staling rate and a wet, compact and fragile breadcrumb. GRINDSTED Fiberline eliminates these disadvantages,” says Jan Charles Hansen, senior bakery application specialist.

Processing is easy and efficient. Bakers can apply GRINDSTED Fiberline on a standard wheat bread line with no need to invest in additional equipment.

With consumers increasingly focused on health, the potential for profitable market growth is significant.
“Although market analyses confirm the widespread awareness of fibre’s important role in a healthy diet, this is often not reflected in consumer shopping behaviour. Many consumers simply do not enjoy food with added fibre,” says Anne Hoest Stenbaek, marketing manager. “GRINDSTED Fiberline is an opportunity to reverse this trend and take advantage of the growing mainstream market for healthier food products.”