Bread that nourishes should not be the reserve of the upper crust.
So perhaps you thought that the only kind of bread that we might be interested in is an artisan loaf. It is not. Our daily bread should help, not harm, health. However industrial bread producers are stuck between a rock and a hard place; while they are under attack from all sides, their margins are too tight to innovate new products and processes. Improving industrial bread will have a positive impact on population health.
Due to a rising population in the post-war era, mass-produced processed bread displaced sourdough and wholegrain. While this bread was easier and cheaper to produce en masse, the processing methods stripped grains of their fibrous and nutrient-dense germ. It’s completely understandable that industrially processed bread was adopted on a large scale – the convenience and affordability were irresistible. However, it’s no longer fit for purpose. Emerging research shows that ultra-processed bread is harmful to health, raising blood sugar levels and potentially harming the gut microbiome due to a cocktail of additives. Surveys show that processed bread comprises a large part of the UK population’s diet. In fact, it accounts for 11% of ultra-processed food consumption, making it the most common processed foodstuff. Not only is processed bread nutritionally inferior to authentic artisan bread, but it also falls short on taste, texture and appearance. So why do food manufacturers continue to pump out refined bread that tastes bad and harms health?
How we can help increase nourishment in industrial bread
We’re not here to point fingers or vilify anyone- this is neither fair nor productive. With that said, reform is in order- and we can help. we have been working for many years with a major producer of sourdough ingredients, Puratos, and we help industrial bread producers affordably develop healthier, better-quality grain products on an industrial scale. Additionally, we can help to redevelop your processes and integrate the BALM© Protocol into your existing infrastructure. The end goal is to help you produce products that are Sourdough School Approved – a recognised mark of quality and ethical practices.
For enquiries get in touch.