Scaling up low-carb, gluten-free breadPublished: 17-05-2016, | Member: TOP
Bakkerij Wiltink, a Dutch industrial baker, will scale up the production of the low-carb, gluten-free bread developed by TOP in 2015. Together, the two companies will fine-tune the formulation and scale up production to industrial level.
The bread contains fiber, protein and gum. It is gluten and starch free, and low in carbohydrates. It is suitable for consumers on a low-carb diet who want to avoid gluten, but don’t want to give up eating bread.
Wageningen-based food innovator TOP and Wiltink Bakers, from Doetinchem in the Netherlands, will prepare the bread for large-scale production. To scale up, the partners will need to design and build a new production line and fine-tune the bread’s formulation. Gelderland Province is helping finance the operation.
“Bakery Wiltink is a good partner for us”, says Dennis Favier, TOP’s creative director. “We spoke with several parties, but Wiltink was the best partner for this purpose. They’re a large, innovation-minded company. In 2014, they won the annual Dutch ‘Good Food Award’ for their gluten-free bread called YAM. They’re progressives in the bread industry, have room to accommodate the scaling up process, and are eager to get involved in this project.”
The bread will require a new production process that still needs to be designed, so it will take some time before the production line is working flawlessly. TOP expects the first breads to hit the market in 2018.