OKIN and EROSKI they come together in collaboration within the present project to achieve a common challenge: the development of a new range of functional and sustainable bakery that manages to meet the growing demand of consumers for the consumption of local bakery products, as well as healthier alternatives.

The main objective of the project is to develop a new line of bakery products that offer an improved nutritional and functional profile, made from local ingredients obtained through agro-sustainable practices. This development seeks to respond to the growing demand of consumers for healthier alternatives, integrating the entire value chain and promoting the consumption of local products.

The strategic objectives of the project are:

• Promote the consumption of local bakery products throughout the value chain, prioritizing quality.
• Achieve a prominent position in the market of functional and health-oriented bakery products, to meet the growing demand for healthier and more balanced options.

The project includes the creation of two products:

1. Agro-sustainable bread: made with 100% proximity flour from agro-sustainable practices. This product will be aimed at consumers interested in sustainability and support for the local economy.
2. Protein bread: with a high content of fiber and proteins. This bread is aimed at consumers looking for healthier options and a balanced diet.