Agro-food technologies Success stories Low calorie bread goes on sale
Low calorie bread goes on sale
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28 Sep 2012
Scientists at the “Instituto de Agroquímica y Tecnología de Alimentos” (IATA) have developed a formula to make bread with up to 45% fewer calories. A restaurant in Madrid will commercialize the product from next Autumn and will offer the customers pizza, bread and bakery products with fewer calories.
The product has been developed by scientists Cristina Molina-Rosell and Concha Collar, who are working at the IATA. As they explain, the product can be labeled as a low-calorie and high-fibre product and it is tasty and smooth.
“It is a rewarding experience when scientific results are transferred to the companies and contribute to innovation and development. Also, in this case, we are even more satisfied as the results will immediately have a positive impact on society as we are speaking about a healthy product that is highly demanded but with scarce offers on the market”.
Dough with vegetable fibre
Compared to the standard values, the dough reduces the calories up to 45%. Also, it adds the health benefits from the fiber such as metabolic benefits (it decreases the cholesterol level and blood sugar) and physiological (improves the digestive system).
The main characteristic of this product is that it includes fibre from different vegetable sources (plants, leguminous, roots and tubers). It has a high amount of soluble fibre as well, between 10% and 40 % of the whole fibre added.The license of this technology has been acquired by the company Fit&Fast.
