Fibre

Our commitment on fibre is, that 100% of our bread and fast-food bread volume will contain a minimum of 3% fibre, and 30% of our wheat bread will contain a minimum of 6% fibre by 2030.

Fibre is the part of plant foods that our bodies cannot digest. It passes through our digestive system, and it provides food for the good bacteria in our gut, which utilizes this fibre. Fibre from oats and barley can help lower cholesterol and better regulate blood sugar levels. Whole grains are rich in dietary fibre.

Fiber is a nutrient found in significant quantities in many whole grains. But whole grains are made up of a lot more than fiber alone, e.g. lignans, phytoestrogens, B vitamins, vitamin E, copper, magnesium, zinc and much more. Fibre is one component among many components that make up a whole grain.

A claim that a bread product is a source of fibre may only be made if the bread contains at least 3 grams of fibre per 100 grams of bread or at least 1.5 grams of fibre per 100 kcal. A claim that a bread product is rich in fibre may only be made if the bread contains at least 6 grams of fibre per 100 grams of bread or at least 3 grams of fibre per 100 kcal.

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