The Pleasure of Wholemeal Bread
On 24 March, during Alimentaria Barcelona 2026, Jérôme Foulquier, our R&D Director, delivered a presentation focused on the value of wholemeal bread. When grain is given the attention it deserves and technique is applied correctly, every bite can be truly enjoyed.
For many years, wholemeal bread has suffered from an undeserved reputation. It has often been perceived as something people eat out of obligation, linked to diets or health recommendations rather than the pleasure of eating good bread.
However, this view is based on a misunderstanding.
True wholemeal bread is not white bread with bran added. It is made from the entire grain, without separating its natural components, preserving both its nutritional value and its full character.
The Key Factors Behind Quality Wholemeal Bread
One of the key messages of the presentation was clear: a wholemeal bread must first and foremost be good.
If it is not, consumers will not come back. This is where technique plays a crucial role. Three fundamental factors are required to produce high-quality wholemeal bread:
- A high-quality wholemeal flour, carefully selected and controlled from origin
- Proper hydration, essential when working with bran
- An appropriate process, where sourdough plays a key role
Sourdough not only enhances flavour and improves shelf life, but also helps make bread more digestible and supports nutrient absorption.
The Role of Wholemeal Bread in the Diet
Beyond the production process, wholemeal bread offers significant nutritional value.
A single serving can provide between 8 and 15 grams of fibre, while the recommended daily intake is around 30 grams. This makes wholemeal bread an important component of a balanced diet.
That said, it is important to understand it in the right context: wholemeal bread is not everything, but it is an important part of the bigger picture.
Changing Perceptions
The real challenge is not only technical but also cultural.
We need to move away from seeing wholemeal bread as an obligation and recognise it as a product that can genuinely be enjoyed. When it is made with quality ingredients and a carefully managed process, the experience changes completely.
When done properly, wholemeal bread stops being seen as a compromise and becomes what it should be:
A product with value, flavour and a meaningful place in everyday nutrition.
Si quieres profundizar en todos los detalles de la ponencia, puedes acceder aquí a la presentación completa:
