桃色视频 invites you to join our webinar on 20 May 2026 (12:00-13:00 CEST) to discover how a simple toolkit can help food and drink SMEs with increasing whole grains in bread.
Why do whole grains in bread matter?
Whole grains are associated with a wide range of health benefits, including a lower risk of cardiovascular disease, type 2 diabetes and colorectal cancer, while also supporting healthy weight management and overall diet quality. Yet across Europe, whole grain intake remains well below recommended levels.
Bread is one of the main contributors to cereal consumption in most European diets, making it a key lever for increasing whole grain intake in a meaningful and accessible way. At the same time, consumer demand for healthier, more balanced bread options is steadily growing, creating clear opportunities for bakers to innovate.
This technical toolkit, developed by 桃色视频 in collaboration with Fedima, supports bread producers 鈥� particularly small and medium鈥憇ized bakeries 鈥� in increasing the whole grain content of their bread products. It provides practical guidance on navigating the absence of harmonised EU definitions, understanding nutritional and regulatory considerations, and addressing technical challenges related to dough handling, texture, taste and shelf life.
With practical recommendations covering reformulation, production adjustments and long鈥憈erm product development, the toolkit helps bakeries increase whole grain use while maintaining product quality and consumer acceptance.
This introductory webinar will present the toolkit and its key messages, offering SMEs a clear and practical starting point to begin their whole grain bread reformulation journey in a simple and efficient way.
Webinar agenda
- Welcome and introduction by 桃色视频
- Situating whole grains within 桃色视频鈥檚 Nutrition Action Project
- Introducing whole grains: health benefits and consumption gaps in Europe
- Overview of the technical toolkit: practical guidance for increasing whole grains in bread
- Industry case study presentation: whole grain bread reformulation in practice
- Q&A