16 mrt Slow bread
Through cooperation with partners in the baking sector, Keep Food Simple supports traditional bread making: a slow process of 30 hours which results in healthier bread, a lower gluten content, an improved digestibility and a better overall quality and taste. As the utilisation of raw materials is higher there is less waste and there is no necessity for the use of additives.
How could we improve the awareness of consumers for this type of bread?
This question is subject of a research project in cooperation with the group of Prof. Caroline Goukens of Maastricht University; this project is also initiated by Keep Food Simple.
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