The HealthBread Project is due to begin in October 2012 as a collaborative effort between bakeries, researchers and bakery ingredient suppliers, with the stated objective “to develop whole grain and white breads with improved nutritional value, taste and product quality by applying scientific and technological knowledge to the production and marketing of commercially viable, healthier bread.”
General manager of Dyadic Netherlands Wim van der Wilden said in a statement: “In continuing to enhance Dyadic’s technologies and products for food applications, we are excited to work with leading scientific, baking and food organizations to demonstrate the effectiveness of Dyadic’s C1 enzyme technology in producing healthier and more nutritious bread products. The value of these types of research programs is that they allow Dyadic to use and further enhance our technologies for specific enzyme applications in collaboration with leading organizations which can potentially lead to new sales and licensing opportunities.”
The project is part of the work of the HealthGrain Forum, which was established in 2010 to explore how to use whole grains to best promote good taste and health throughout the processing chain, and to produce healthy, convenient foods for consumers.
Coordinated by TNO (The Netherlands Organisation for Applied Scientific Research), other project participants are VTT Technical Research Centre of Finland; Open Fields S.r.l. (Italy); RTD Services (Austria); Kampffmeyer Food Innovation GmbH (Germany); Bäckerei Ripken(Germany); Bäckerei Welter(Germany); Bakkerij Kamstra(The Netherlands); Netherlands Bakery Centre (NBC); Meester Bakker Uljee(The Netherlands); Bäckerei und Konditorei Kasses(Austria); Bäckerei Lasser(Austria); Geovita F.I. S.r.l.(Italy); Molini Tandoi S.P.A. (Italy); Panificio Fusè S. & C. snc(Italy); and Panificio Regazzoni P. di C .F. Regazzoni SNC(Italy).
The HealthBread Project has been awarded about €1m of EU research funding.