Changing the way we regard our bread
By Charles E. Buban
Philippine Daily Inquirer
First Posted 00:16:00 11/22/2008
Filed Under: Food, Health, Lifestyle & Leisure
FOOD fortification is an important strategy to address nutrient deficiencies particularly in some sectors of the population who do not or cannot eat adequately, including those who often prefer industrially processed foods.
In places where intakes of certain nutrients are very low, fortification can also help reduce nutrient deficiency diseases.
“Food fortification can deliver vitamins and minerals to large segments of the population without requiring changes in eating practices. Since many Filipinos cannot eat a complete meal, adding certain nutrients to staple foods, such as bread, could help significantly. Like rice, the popularity of bread is also universal,” suggested Walter Co, president of Creative Bakers Co. Inc.
Based in Mandaluyong, Creative Bakers boasts an extensive line of fortified healthy bread, each variant of which cater to a different lifestyle and dietary need.
The Republic Act 8976 or the Philippine Food Fortification Act of 2000 requires the mandatory fortification of staple foods such as rice, cooking oil, refined sugar and wheat flour, and the voluntary fortification of processed food or food products with Vitamin A, iron and iodine.
Responsible
According to the Department of Health, the food industry, which includes bread makers, is responsible for fortifying foods in accordance with the fortification regulations and labeling the products.
“Our company has for long been well aware of nutrients crucial for health. More than offering fresh, high-quality bread products, the company as the market leader for branded bread category in the country, has been in the forefront of ensuring that our bread products are not only great tasting but highly nutritious as well,” said Simplicio Umali Jr., president of the Philippine Baking Industry Group and GM of Gardenia Bakeries Philippines.
Gardenia recently announced that a number of its bread products that were already fortified with vitamins and minerals (like Gardenia Classic White and Pandesal) were enhanced to include folate.
“With this move, we become the first in the country to add folate in our bread products. As you may know, folate, one of the water-soluble B-complex vitamins, is essential for pregnant women for they have been shown to play a role in averting birth defects as well as aid people of all ages in cell regeneration,” Umali shared.
Other bread makers in the country even modified the way they prepare their bread products.
“We have been baking bread for two decades and ever since RA 8976 was promulgated, we have enhanced our bread products with the all the required nutrients. Then in 2005, we even improved on our product lineup by introducing new variants like the Walter Sugar-free Wheat Pan de Sal and Walter Double Fiber Wheat Bread with Heart Protect,” Co said.
According to him, his company recognizes the needs of some of their consumers who still love, but for health reasons, can no longer eat bread.
For diabetics, dieters
“Our sugar-free bread products for example, are addressed to diabetics and weight watchers since it uses isomalt, an excellent tasting sugar-free sweetener. Both Walter Sugar Free Wheat Bread and Walter Sugar Free Wheat Pan de Sal have low glycemic index (which ranks foods on how they affect our blood glucose levels) due to its complex carbohydrates and fibers, making them very suitable for diabetics who need to prevent sugar spikes whenever they eat bread,” he said.
Despite the health benefits associated with eating bread high in fiber over refined grains, a number of consumers are still reluctant to switch.
Taste has been identified as a key restraining factor.
“In the past, consumers had to deal with its taste that could either be salty or bland. We were able to solve this by adding apple fiber that imparts a subtle sweet note to the bread,” Co said.
Bread with high fiber content has been receiving considerable attention because this is being linked to reduction of heart disease risks and certain cancers.
“Moreover, these two natural fibers work in tandem to promote easy absorption of calcium and minerals to prevent osteoporosis, lower cholesterol level to help prevent cardiovascular disorder, aid digestion, promote gut and colon health and have a beneficial effect on glucose metabolism,” he added.
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