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British Baker.co.uk By  Amy North 29 March 2021 Save article Source: Bridor French bakery manufacturer Bridor has unveiled a protein-rich bread called Legumi. The bread features a mix of lentils, beans and dried peas to create what the company describes as a ‘flavoursome and nutritional baguette’. Its ‘unique’ taste comes from a blend of T65 wheat flour, chickpea and green lentil flours, as well as the whole red lentils and touch of T65 wheat sourdough. Its topped with durum wheat flour which gives it ‘added texture and a crispy finish’. Legumi is available in two sizes – half baguettes which weigh 140g and bâtard loaves which weigh 300g. The two sizes, Bridor added, means it is suitable for a variety of occasions including on-the-go, at home consumption and eating out. “Pulses appeal to the healthy consumer as they have a low-fat content and are packed with vegetable protein and fibre, as well as vitamins and minerals, such as iron, zinc, folate, and magnesium. Bridor’s new baguet...

  Bridor Launches l’Amibiote Multi-fiber Bread www.worldbakers.com After four years in development, the French bakery manufacturer, Bridor, has revealed the results of its work with its scientific partners to create l’Amibiote – a recipe with sourdough composed of seven vegetal fibers. In 2016, Bridor’s R&D team started working on an enriched fiber loaf, a development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research. While studies have shown that fiber is an incredibly important part of our diet, one of the problems is getting enough of it from one’s diet and the types of food one is eating on a daily basis. With l’Amibiote, Bridor has created an enriched-fiber bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fiber intake into one’s diet. The unique recipe is composed of seven vegetal fibers rigorously selected...

  Co-op boosts fibre in own label sandwich bread bakeryinfo.co.uk Source: Co-op Co-op is to boost the fibre content of the bread used in its core own label sandwich range. Wheat fibre, made from 100% wheat, has been added to Co-op’s standard bread recipe. This fibre-enriched bread will be swapped in across 23 lines of the convenience retailer’s core white and malted bread sandwiches from 16 February 2021. The bread boasts up to 100% more fibre per 100g, with an average increase of 66% across the range. Co-op highlights research from the National Diet & Nutrition Survey which found that only 7.5% of adults met the recommended fibre intake of 30g a day – the average intake was just 18.3g a day. “There’s evidence for a wide range of health benefits of fibre, so we’re pleased to announce this industry-first move that will help our members and customers with their fibre consumption,” said Bryonie Hollaert, diet and health manager at Co-op. “However, despite the numerou...

  Bridor, Spar and Frank Dale unveil new products bakeryinfo.co.uk A host of new products have hit the bakery scene from firms including Bridor, Spar and Frank Dale. There’s a new high-fibre baguette, which took four years to develop, vegan tarts for those staying on the plant-based bandwagon when Veganuary ends and savoury snacking options. Here’s a selection of the latest bakery NPD: L’Ambiote multi-fibre bread, Bridor Bridor’s latest piece of NPD has been four years in the making and is the result of research undertaken by the French bakery manufacturer and its scientific partners. Called L’Ambiote, the enriched fibre bread range is sourdough based and composed of seven vegetal fibres which Bridor said were ‘rigorously selected’ for their health benefits by Joël Doré, research director at the National Institute of Agronomic and Environment Research. The firm started working on its development in 2016 in partnership with Doré to make it easier for consumers to diversi...

  Bridor brings the importance of fibre into the spotlight in-bakery.com After four years in development, the leading French bakery manufacturer, Bridor, has revealed the results of its hard work with its scientific partners to create l’Amibiote – a recipe with sourdough composed of seven vegetal fibres. In 2016, Bridor’s R&D team started working on an enriched fibre loaf, a  development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research.   Studies have shown that fibre is an incredibly important part of our diet. One of the problems with fibre is getting enough of it from your diet and the types of food you’re eating on a daily basis. That is why l’Amibiote is so special. Bridor has created an enriched-fibre bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fibre intake into your diet. The unique recipe is comp...

French bakery manufacturer Bridor launches l’Amibiote multi-fibre bread innovationsfood.com After four years in development, the leading French bakery manufacturer, Bridor, has revealed the results of its hard work with its scientific partners to create l’Amibiote – a recipe with sourdough composed of seven vegetal fibres. In 2016, Bridor’s R&D team started working on an enriched fibre loaf, a development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research. Studies have shown that fibre is an incredibly important part of our diet. One of the problems with fibre is getting enough of it from your diet and the types of food you’re eating on a daily basis. That is why l’Amibiote is so special. Bridor has created an enriched-fibre bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fibre intake into your diet. The unique ...

STORY: New l’Amibiote from Bridor www.bakerybusiness.com 1 min read After four years in development, the leading French bakery manufacturer, Bridor, has revealed the results of its hard work with its scientific partners to create l’Amibiote - a recipe with sourdough composed of seven vegetal fibres. In 2016, Bridor’s R&D team started working on an enriched fibre loaf, a development undertaken in partnership with Joël Doré, a microbiota expert at the National Institute of Agronomic and Environment Research. Studies have shown that fibre is an incredibly important part of our diet. One of the problems with fibre is getting enough of it from your diet and the types of food you’re eating on a daily basis. That is why l’Amibiote is so special. Bridor has created an enriched-fibre bread range that can be eaten at any time of the day, for many different occasions, making it even easier to get that diversified fibre intake into your diet. The unique recipe is composed of sev...