The HealthBread project was a two-year collaborative project (November 2012 – October 2014) with the aim to exploit and further develop research results from the completed FP6 Healthgrain project to create new, good tasting and nutritionally enriched bread products.

HealthBread

About

By using specific parts of the wheat grain kernels, breads will be obtained with higher levels of dietary fibre and beneficial nutrients such as B-vitamins, minerals and anti-oxidants. Dedicated fermentation processes will improve the availability of these nutrients for uptake in the digestive tract. The project will produce both ‘whole grain’ and ‘white’ bread products and assess their commercial potential.

The aim is to enable eight SME bakeries from Austria, Germany, Italy and the Netherlands to have new HealthBread products on their shop shelves by the end of the 2-year project and to develop an overall business model to enable exploitation of the project results across Europe.

RTDS is leading the work package on Business Development and provides support to the project coordinator.

  • EC Contribution: € 1 million
  • Starting Date: 01/11/2012
  • Duration: 24 Months
  • Website: www.healthbread.eu

 

Objectives

  1. Developed dry processing (milling) technologies for production of wheat fractions which were used in subsequent WP’s and for the development of healthier breads which met HealthBread technological and nutritional criteria. (WP 1)
  2. Improved the bio-accessibility of bioactive compounds in wheat fractions by wet processing (fermentation) technology but without compromising technological functionality of these fractions in bread making. (WP2)
  3. Developed healthier bread products – with respect to nutritional quality targets for both white bread and wholegrain bread: and their communication to consumers taking into account European and national regulations and practices. (WP3)
  4. Evaluated the effects of bioactive-rich wheat fractions on the bread making process and bread organoleptic quality and optimized the key parameters: bread volume, crumb softness, colour and flavor. (WP4)
  5. Developed baked goods (mainly bready) with optimized nutritional and product quality, and produced these in SME bakeries for the completion of baking trials and completed consumer testing. (WP5)
  6. Developed Dissemination and Exploitation (D&E) opportunities including Business Development tasks to focus on supporting the SME‘s to bring the HealthBread results “onto the shop shelves”. (WP6)

 

Methodology & Work Packages

The 24 month project of HealthBread further developed the collated results and new knowledge presented from the completion of the HealthGrain project.  By the second year of the HealthBread project seven (out of eight) SME bakeries delivered bread products, evaluated consumer responses to these new products and delivered a business plan in order to disseminate this new knowledge throughout the European bakery sector.

  • WP 1 – Dry Processing: Dry milling techniques were advanced to obtain wheat fractions with increased levels of bioactive compounds. This WP delivered characterised and defined raw materials to all other WP’s and identified the optimized heat treatment of ‘Healthflour’ to identify the inactivation of enzymes (required for taste stabilization). The WP also applied the principles of Healthflour production to durum wheat (the wheat used for pasta). The aleurone rich fractions obtained were used for enriching common wheat flour for white bread with improved nutritional qualities (WB+).
  • WP 2 – Wet Processing: Through the advancement of bioprocessing technology this WP delivered bioprocessed ingredients, enzymes and bioprocessing protocols used in subsequent WPs. Such a development led to the selection of enzymes and microbes in order to modify the morphology and liberate/create bioactives – improving the bioaccessibility of bioactive compounds.
  • WP 3 – Nutritional Quality: Based on analytical results of WP1 and WP2 and of products based on analytical results of WP5 the completion of WP3 resulted in the assessment of the nutritional quality of the raw materials used across identified RxD tasks. The information obtained from the completed assessment led to the production of the nutritional guideline, providing SME bakers with an dissemination tool to communicate the nutritional ‘benefits’ of such breads to their customers.
  • WP 4 – Product Quality: Completed tasks of this WP saw the use of materials from WP1 and WP2 adapted for the completion of baking experiments across the eight SME bakers from the four countries of the project; and in order to create healthier bread products with the desired product properties for targeted consumers.
  • WP 5 – Product Development: Completed tasks in this WP saw the translated results of WPs1-4 into the practical application of methods for HealthBread Bakers. The WP illustrated the completion of the ‘Bakers Manual’ and from its original English version it was translated into three languages – German, Italian and Dutch. To demonstrate the importance of developing the SME profile of the project the bakeries were mentored by three other project partners (KFI, OP & NBC) assisting these bakers to create innovative and attractive products for their local and regional markets. These mentoring partners also assisted the HB Bakeries in the development of a unique marketing message and their evaluation of customer perception into the new HB products.
  • WP 6 – Business Development: With the assistance of all project partners the tasks completed in this WP saw the completion of products and the delivery of bread products onto the “shop shelves” of the HealthBread bakers and providing them with the know-how to successfully market these products. Such new insights do not compromise the dissemination of knowledge generated to SME bakers at both European and local levels.

 

Consortium

  • TNO Netherlands Organisation for Applied Scientific Research, The Netherlands, Jan Willem van der Kamp (coordinator)
  • VTT Technical Research Centre of Finland, Finland
  • NBC Nederlands Bakkerij Centrum, The Netherlands
  • Open Fields S.r.l., Italy
  • Dyadic Netherlands, The Netherlands
  • RTDS Dr. Stephen Webb, RTD Services e.U.
  • Geovita F.I. S.r.l., Italy
  • Bakkerij Kamstra, The Netherlands
  • Meester Bakker Uljee, The Netherlands
  • Bäckerei Welter, Germany
  • Bäckerei Ripken, Germany
  • Bäckerei und Konditorei Kasses, Austria
  • Bäckerei Lasser, Austria
  • Panificio Fusé S. & C. Snc, Italy
  • Panificio Regazzoni P. di C. F. Regazzoni Snc, Italy
  • Kampffmeyer Food Innovation GmbH, Germany
  • Molini Tandoi S.p.a., Italy

 

Contact

For scientific requests, please contact:

If you are interested in purchasing HealthBread products, please contact: 

 

Material Download

Baker Manual in English

Baker Manual in Dutch

Baker Manual in German

Baker Manual in Italian

HealthBread Nutrition Guideline

 

CORDIS Report Summaries

HealthBread Report 1

HealthBread Report 2