Climate is changing and the need for food is increasing as we become more and more people on the planet. At the same time health is one of the major issues of the century and healthy nutrition habits are of vital importance for improving general population health as well as saving resources for public health.
It is our responsibility to maximize the amount of healthy ingredients and nutrients in our products, for which a CO2-footprint has been created to make sure that we contribute to healthier climate friendly eating habits by focusing on sustainable raw materials that have a high nutritional profile and require a minimum of resource processing to turn into food.
Our nutrition commitments
Unibake has set out to positively impact public health by more than doubling the volume of healthier products by 2030.
These are the commitments we have made:
100% of our bread and fast food volume contains minimum 3% fibre and 30% of wheat bread contains minimum 6% fibre
33% of the grain ingredients in our wheat bread and rye bread is wholegrain
10% reduction of average salt content in wheat bread, rye bread and fast food bread
40% of sweets volume to contain max 250 kcal per portion
Bread’s role in a healthy lifestyle
Bread, made basically from wheat but also from other grains, is a staple food widely consumed all over the world since ancient times (10,000 BC) providing approximately half of consumed carbohydrates. The nearly ubiquitous consumption of bread places it in a position of global importance in international nutrition.
Bread was initially baked in the home using simple homeground wholemeal flours, and styles of bread, and the methods used to make them evolved to satisfy local tastes and eating habits. Flour milling and subsequent breadmaking on a commercial scale emerged as vital components of local societies, and flour-based foods evolved into the current diversity.
Data revealed during the Whole Grain Summit in Vienna in November 2018 showed that replacing refined grains with whole grains globally could reduce the burden of chronic disease more than any other change. It said that worldwide, cereals provide nearly 50% of energy intake – yet most of these foods are composed of refined grains and flours. Research shows that health benefits from whole grains are associated with replacing as little as two servings of refined grain/flour foods with whole grain foods. For some dishes, bread plays an important role and in some it even plays the major role. Even just for bread and butter, it is important to favour nutrient-dense breads with nutrients such as fibre and wholegrains to cash-in on all the health and nutrition benefits.
Unibake is committed to support our customers and consumers to favour healthier breads baked baked with wholemeal flours and providing the flavour and nutrients that take them back to their origins.