TOP BV and Bakery Wiltink launch low-carb, gluten-free bread

Fibers, protein and acacia gum make for this tasty, low-carb, gluten-free bread, developed by TOP bv. The product is expected to launch in 2017. Visitors can enjoy a slice at their booth during the Food Valley Expo, 13 October.

Carbohydrates and gluten make an important contribution to the structure of bread, making it mission impossible to create a low-carb, gluten-free bread. TOP BV  have risen to the challenge with an innovative solution.

The product had been optimized in collaboration with Bakery Wiltink, based in the Dutch city of Doetinchem. The partners have scaled the production process from kitchen up to factory, built the processing line and optimized the recipe for large-scale production. Upscaling was made possible through the financial support of the province of Gelderland, as was the development of the bread.

Progressive company
“Bakery Wiltink is a great partner for us”, says Dennis Favier, creative director of TOP bv. “It is a large, innovative company, and they won the 2014 Annual Good Food Prize for their gluten-free bread, YAM. They are one of the more-progressive companies in the bread segment, are committed to further development and are eager to work with us on this project”

Food Valley Expo
Meet Top BV @the Food Valley Expo Floor on 13 October. In addition to the bread, at the booth will display more innovative products, developed by Top BV, including their Naturalicious fruit and beverage drink range and Smartness of Nature’s natural vegetable-supplements.