Healthy Food Designer
There are two things that need to be done to make bread more healthful. The first is to increase the fiber content of the bread, and the second is to increase the protein value of the bread. Many fiber sources can be added to the bread to increase the fiber content of the bread. These fiber sources can be basic fiber sources such as oat fiber, carrot fiber, pea or sunflower seed fiber, as well as fibers such as cocoa fiber or chokeberry fiber.
Up to this point, dozens of new types of bread have been developed. Countless types of bread ranging from rye, wholemeal, vegetable to whole grain. So, what was the main function of these bread types? In other words, were they produced under a certain criterion as a health benefit? For example, for bread to be considered fiber, did 100 grams of bread contain at least 3 grams of fiber? I don't think they paid much attention to them.
But the post-Covid era will make things different. People started to expect “health” from food. For example, they want the honey they consume to include propolis and the milk they drink to include vitamin D. Hundreds of other examples like this could be given. What kind of an innovation will we adopt in bread? How can we make bread more healthful? How do we break the perception that white bread is "sugar" in the eyes of people?
There are two things that need to be done to make bread more healthful. The first is to increase the fiber content of the bread, and the second is to increase the protein value of the bread. Many fiber sources can be added to the bread to increase the fiber content of the bread. These fiber sources can be basic fiber sources such as oat fiber, carrot fiber, pea or sunflower seed fiber, as well as fibers such as cocoa fiber or chokeberry fiber. Basically, it is essential to have 3 grams of fiber in 100 grams of bread for fortifying in terms of fiber. This means that breads are rich in fiber at the rate of 3%. Bread types rich in fiber will be an indispensable part of the diet. A stronger intestinal system, more efficient digestion and strengthening of the micro biota with the prebiotic effect provided by the fibers can be achieved.
Another step in the production of healthful bread is the fortification of the bread with vegetable proteins. In particular, fortifying the bread by using "Isolated Vegetable Protein", that is, proteins with 80% protein content, will ensure the development of very balanced bread. In this scope, isolated vegetable proteins should be used to increase the protein value of bread from 9 to 18. Isolated vegetable proteins are obtained from protein-dense sources such as peas. Bread types rich in protein will be very effective in meeting the protein needs of the society. “Herbal” products, which are at the forefront of the change caused by the corona process in food consumption, fortifying the protein value of bread with proteins obtained from vegetable sources, and having the bread completely rich in plant content will also be a response to the desired search for balanced food.
Ensuring the fiber and protein sources needed for fortifying the bread with fiber and protein through domestic production is another investment issue. In this context, high technology investments are needed. Such investments do not require very big budgets. Only thing we need is systems adopting technology appropriately. Fiber, protein and herbal active substances can be produced for herbal extraction facilities in similar processes and 3 different raw materials can be obtained from a single raw material.
At the very beginning of all these processes, agriculture, especially contract farming, comes first. The contract farming model is a system based on a contract with a product purchase guarantee between the producer-farmer and those who uses the product as raw material first-hand. The farmer producing the crops knows for whom he is producing and how much he should produce. The buyer knows that he is getting an affordable product and is sure that the product will be in his hands on time. The Contract Farming Model is the most suitable method for providing low-priced raw materials. Producing protein and fiber sources that can be used in bread, such as peas and sunflower seeds, and establishing systems with purchase guarantee will provide cheap access to raw materials.
Thanks to all these systems to be established, it will be possible to provide innovative and healthy bread production in Turkey. As it is known, what makes a trend permanent is its sustainability. As for the bread, the creation of healthful bread with innovative solutions and the ability to produce various bread types with sustainable methods will provide a "health transformation" in bread.