NUTRIPAN, development of a new range of functional and sustainable breads

  • Regional

OKIN and EROSKI are coming together to collaborate within this project to achieve a common goal: the development of a new range of functional and sustainable breads which meets the growing consumer need for local consumer bread products, as well as for healthier alternatives.

This project’s main goal is to develop a new line of bread products that offers an improved nutritional and functional profile, created with local ingredients that were obtained through agro-sustainable practices. This development seeks to meet the growing consumer demand for healthier alternatives, integrating the whole value chain and promoting the consumption of local products.

The project’s strategic goals are:

  • To promote the consumption of local bread products throughout the whole value chain, prioritizing quality.
  • To stand out in the functional and health-oriented bread product market, to meet the growing demand for healthier and more balanced options.

The project foresees the creation of two products:

  1. Agro-sustainable bread: made with flour from 100% local, agro-sustainable sources. This product will be aimed at consumers who are interested in sustainability and in supporting the local economy.
  2. Protein bread: with high fiber and protein content. This bread is aimed at consumers seeking healthier options and a more balanced diet.

HIS PROJECT IS COFINANCED BY THE DEPARTMENT OF ECONOMIC DEVELOPMENT, SUSTAINABILITY, AND ENVIRONMENT AT THE BASQUE GOVERNMENT, through grants for research, development, and innovation in the agriculture, forest, and fishing and aquiculture product sectors in the Autonomous Community of the Basque Country (Berriker).