TOP bv and Bakery Wiltink to bring low-carb, gluten-free bread to market
TOP bv and the baker, who is based in Doetinchem, will work in partnership to further develop the concept – which originated last year - and scale it for production.
“With existing bakery processes and ingredients it is only possible to produce bread with 30% less carbs than normal bread,” TOP bv creative director Dennis Favier told BakeryandSnacks. “We are more ambitious than that, so we decided to develop a product/process combination which enables us to produce a bread with 95% less carbs than normal bread.”
Based on fibers, protein and gum Arabic, the bread is gluten free and does not contain any starch, said Favier, which makes it low in carbohydrates.
Funding support from Gelderland
TOP bv is primarily funding the project itself, with some funding support from the province of Gelderland. Favier said it was too early to say what the final cost would be.
“This depends mostly on the scale of production, which is why we aim on industrial production with Wiltink,” he added. “The ingredients are not necessarily more expensive than those of regular bread products.”
Bakery Wiltink, which already produces gluten-free bread brand Yam, was a “good partner” in the project, said Favier, adding that TOP bv had previously spoken to several other parties.
'Progressive in the bread segment'
“They are progressive in the bread segment, they have room for further development and they are eager to take up this project with us,” he added.
The businesses plan to initially target the bread at The Netherlands market.
“There is a growth in consumer demands for low-carb meal components,” said Favier. “This bread is especially interesting for consumers who have a diet where they almost entirely skip carbs. There is no such product on the market yet.”
