The Turkish public will now have the option of consuming a new type of bread that is free of additives, has less salt, is more fibrous and is rich in protein and vitamins, according to two new directives.
The Turkish public will now have the option of consuming a new type of bread that is free of additives, has less salt, is more fibrous and is rich in protein and vitamins, according to two new directives, the Food Additives Directive and the Flour Directive, that has come into effect recently.
Turkish Flour Industrialists Federation (TUSAF) President Erhan Özmen commented on the two announcements regulating additives and the use of flour in subsidized bread manufacturing, saying that the organization approves of the regulations designed to support the manufacture and consumption of healthier bread.
He explained that there have been 17 types of additives in subsidized bread, but from now on it will only be made with bread flour or whole wheat flour, yeast and less than 1 percent salt and will contain no flavorings, fragrances or other unnecessary substances. According to Özmen, the amount of starch used in the production of bread will be reduced and the protein, fiber and nutritious fat will be increased instead, which will provide many of the daily nutritional requirements, such as magnesium, potassium, sodium, vitamins A, E, B1, B2, B6, copper, zinc, iron, niacin and phosphate by consuming 200 grams of bread. Özmen says that when a person consumes one portion of bread a day, he or she will gain 35 percent of the caloric energy, 25 percent of the protein, 66 percent of the vitamin B1 and 55 percent of the fiber an average person needs in a day.
Özmen also emphasized that every stage of manufacturing bread will comply with the codes regarding health, and added that new practices in accordance with Turkish Food Codex have been being prepared over the last two years.
Source News desk / World bulletin