Bridor embraces pulses to create protein-rich bread

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Bridor embraces pulses to create protein-rich bread

French bakery manufacturer, Bridor has unveiled its new protein-rich bread – Legumi. The bread is made from a mix of nutritional pulses and aims to satisfy the rising number of healthy eating, flexitarian, and eco-conscious consumers.

Bridor’s latest NPD contains a mix of lentils, beans, and dried peas, which, combined creates a flavoursome and nutritional baguette. The use of these delicious pulses is fitting with the company’s ethos to ‘share the bakery cultures of the world’ as they are commonly used in Indian and Middle Eastern cuisines, as well as in traditional dishes such as cassoulet and chilli con carne.

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 baguette not only offers customers a healthy bread but delivers a great taste and the quality the brand is renowned for.

Additionally, the increased demand for plant-based foods primarily comes from consumer concerns over the environment. The growth of pulses is sustainable as they require little water and naturally fertilise the soil, hence their frequent use in crop rotation. This reflects Bridor’s commitment to protect the environment and cut its consumption of resources as announced in its four-pillar approach to sustainable, responsible baking.

Bridor’s Legumi bread is incredibly eye-catching and entices consumers with its lovely ochre colour, traditional shape, and a topping of durum wheat flour, which gives it added texture and a crispy finish. Its unique taste is generated from the blend of T65 wheat flour, chickpea, and green lentil flours, as well as the whole red lentils and touch of T65 wheat sourdough, that are incorporated into the baking process to give the perfect balance of sweet and sour.

The Legumi bread is available in two sizes making it suitable for every moment of consumption whether you’re at home, on-the-go or dining out. The half-baguettes (140g) make for a healthy snack, while the Bâtard Loaf (300g) is the perfect addition to accompany meals from breakfast to dinner.

Bridor was established in France in 1988, the home of bakery and bread, and boasts a long-standing heritage and expertise. Known for its ongoing innovation, Bridor draws inspiration from the latest global trends to deliver new and exciting products that appeal to an international audience.

 

 

Image credit: Bridor
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Media contact

Kiran Grewal
Editor, International Bakery

Tel: +44 (0) 1622 823 922
Email: editor@in-bakery.com