Whole grains are good for both the people and the planet.
Most whole grains are chewier than refined grains and some may have a nuttier flavor. Keeping our whole grain breads and other bread products delicious and tasty over time is a key priority for our innovation and quality teams. They work hard to improve the nutritional profile of our bread products by increasing the overall amount of whole grains and consequently fiber while slightly reducing the salt content. All while keeping the same great taste!
Whole grains are nutritious
Whole grains give you all the goodness of the grain in the same proportions as they are naturally grown in the field, bringing a unique combination of nutrients to our whole grain products.
- The fibre-filled outer bran that supplies B vitamins, iron, copper, zinc, magnesium, and also bioactive compounds, such as plant stanols & sterols and phytoestrogens.
- The starchy carbohydrate endosperm that holds carbohydrates, protein, and small amounts of some B vitamins and minerals.
- The nutrient packed germ – the core of the seed that is rich in healthy fats, vitamin E, B vitamins, and some bioactive compounds.