The protein-rich bread – called Legumi – contains a mix of lentils, beans, and dried peas, and will appeal to the growing plant-based movement, along with the rising number of consumers aligning the health of the environment with their personal health.
Pulses require very little water and naturally fertilise the soil, hence their frequent use in crop rotation.
The use of pulses will also make the baguette more appealing to the consumer focused on following a healthier lifestyle, as they have a low fat content and are high in fibre. They are also packed with vegetable protein, as well as vitamins and minerals, such as iron, zinc, folate and magnesium.
Four pillar sustainability model
According to Bridor, this all falls within its commitment to protect the environment and cut its consumption of resources. The company’s sustainability approach is based on a four-pillar model, encompassing the quality and origin of its ingredients, the health and wellbeing of all shareholders – employees, suppliers, clients and consumers – preserving the world’s resources and respect for people.
Bridor’s Legumi bread is ochre in colour, comes in the traditional baguette shape and has a topping of durum wheat flour, which gives it added texture and a crispy finish. Its unique taste is generated from the blend of T65 wheat flour, chickpea and green lentil flours. Whole red lentils and a touch of T65 wheat sourdough are also incorporated into the baking process to give the perfect balance of sweet and sour.
Legumi is available in two sizes, in 140g half-baguettes and 3006 Bâtard Loaf.
Bridor – established in 1988 and part of the Le Duff Group – today employs over 2,500 employees across 10 production sites around the globe. The manufacturer makes four billion products annually, supplied to retail, wholesale and foodservice in 100 countries.