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Research Reports - Page 4
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Rich Loaves
The formula works
out: Bread with certain extras is a health benefit
The German consumer eats four slices of bread and a roll per day - this makes
some 230 grams. This puts Germans first place
internationally. For 84% of the German citizens, bread and rolls are the most
important food products, which have to fulfill a rising
number of expectations: additional health benefit is required. The branch has
tapped into the trend of functional food and ingredients
which - if not already rich in nutrients - are modified nutri-physiologically.
The consumer does not have to renounce on flavour, as
food products with high quality ingredients have more intensive taste.
The product range is expanding. Products are introduced with additional
vitamins, loaves of bread with freshly germinated wheat or
hempseed or completely new raw materials such as grape stone meal. Sprouts are
also conquering the market of baked goods.
Their bio-active substances can lower the blood pressure and cholesterol level,
stimulate the immune system and the renewal of
body cells. Sprouts are easier to digest than cereals and are naturally
increasing the shelf-life of bread.
The latest innovation are algae-rolls
Together with their baking partners, the "Globus" group, St. Wendel, Germany,
has developed a new bread "Sprössling" (little
sprout) which can be found in the shelves since March 2001. But the local baker
does not have to take out his test-tubes to add a
health benefit to his bread. The German company "VK Mühlen Food Service GmbH"
for example offers a new bread-baking mix
"Calcius D3". The latest news are baked rolls on alga-basis - very healthy,
because the sweet water algae is naturally rich in
vitamins, minerals and proteins and is said to be the plant with the highest
beta-carotin content.
But functional food does not have to be that exotic. Wholemeal bread with plenty
of roughage already offers an additional health
benefit of incomparable value, the benefit is much higher than in rye- and wheat
breads. The latter account for 50% of the bread
sales in Germany, whereas the share of wholemeal breads is only 20%. Experts
point out that "the content of whole-corn in
wholemeal bread is very important". Here are two rules of thumb:
The closer to the top whole-corn appears on the list of ingredients, the higher
is its content.
If dark bread contains malt, the content of whole-corn is very low.
The General Manager of "Mestemacher GmbH", Gütersloh, Mr. Albert Detmers, makes
a more general approach: "Our wholemeal
bread supports the body maintain health in a natural way." Against the
background of nutrition.., these products are very valuable, as
they contain only wholemeal that has been freshly ground before baking.
Mestemacher's products like "Linseed-Plus-Bread",
"Pumpkinseed-Wholemeal-Bread", "Dr.-Schnitzer-Wholemeal-Bread" or "Ryemax-Fitness-Toast
rolls" (100g of which cover 28% of
the daily need of roughage) tap into the consumer trend of healthy nutrition.
The company will continue to test the consumer' s
acceptance of functional-food products, e. g. probiotic bread, bread containing
calcium and magnesium or Omega-3-fats. Detmers
should be able to comment on this at ANUGA 2001.
A classic among bread with additional health benefit is crisp bread. Most
products of the "Wasa" brand are wholemeal breads, as
they contain the whole grain with shell. They are rich in nutrients, which are
preserved due to short baking periods. Wholemeal
crispbreads are cholesterol-free and contain a number of complex carbohydrates.
This has a positive effect on the blood sugar level.
The high roughage content stimulates and regulates the digestive tract.
Source: Lebensmittel Rundschau 5/2001
Copyright © 1997 CompanyLongName
Last modified:
September 30, 2005
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