Happy National Bread Month!

According to the 2020 – 2025 dietary guidelines from the USDA and Department of Health and Human Services, diet related disparities in the US are at an all time high, including the rise of diet-related chronic illness such as cardiovascular disease, Type 2 diabetes, obesity, and some types of cancer.  Approximately 74% of adults and 40% of children are overweight, heart disease is the leading cause of death with over 18.2 million adults having been diagnosed with coronary artery disease (1). The Dietary Guidelines are built on the premise of promoting health and disease prevention, not cures for chronic illness, and are derived from modern studies related to diet and health. Tools such as MyPlate.gov help breakdown these guidelines into simple, easy-to-manage goals for the average consumer and include the following:

    • Make half your plate fruits and vegetables: focus on whole fruits
    • Make half your plate fruits and vegetables: vary your veggies
    • Grains: make half your grains whole grains
    • Protein: vary your protein choices
    • Dairy: move to low-fat or fat-free dairy milk or yogurt

USDA currently defines grains as food made from wheat, rice, oats, cornmeal, barley, or another cereal like rye, and can include products such as bread, pasta, cereals, cooked rice, and oatmeal. USDA further categorizes grains into whole grains, in which the components of the entire kernel are present, and refined grains, in which parts of the kernel like the bran and germ have been removed during milling. Removing these components often removes the most nutrient dense part of the grain, like dietary fiber and B vitamins, and millers are encouraged to enrich these refined cereal products to add back B vitamins that most Americans are lacking. By consuming whole grains, and therefore fiber, Americans can help reduce blood cholesterol levels and potentially reduce their risk of heart disease. Whole grains are also rich in selenium and magnesium that assists in bone, muscle, and immune health. But those who consume enriched grain products can also get access to B vitamins thiamin, riboflavin, and niacin which are essential to metabolism and nervous system health (2).

Here at Manildra, we have been a vital wheat gluten supplier to the baking and food industry for over 50 years, and we are proud to support the baking and food industry in creating healthful and nutritious grain-based products. Bread bakers often use our Gem of the West vital wheat gluten to correct for flour quality or increase processing tolerance; however, by adding vital wheat gluten to a system, the protein contents of the finished product gets a boost. The average enriched white bread contains 5g protein per 2 slice serving and the average whole wheat bread contains 6g protein per 2 slice serving. When combining the added protein with the benefit of eating enriched and whole grains, consumers are able to meet the recommended grain requirements mapped out by MyPlate.gov with relative ease. However, the options to increase protein are not limited to vital wheat gluten. Our range of GemPro wheat proteins offer multiple options for enhancing protein and improving rheology and texture. Our GemPro HPG can provide additional strength and tolerance to whole wheat and seeded breads, and our GemPro 4400 can help create resilience during processing. To learn more about our proteins, check out our products page or our High Protein Bread formula!

We are a proud member of the American Bakers Association and are happy to celebrate National Bread Month alongside our fellow members. Reach out to our team of experts to learn more about how our portfolio of products can support the dietary needs of American consumers. 


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