[ Skip to main content | Support links | Main site navigation ]
Health Wellbeing

Bread in a balanced diet

Our responsibility is to make it easier for consumers to make informed choices by explaining the role of bread in a balanced diet, by baking bread that is wholesome and tasty, and by labelling our products with clear nutrition information and Guideline Daily Amounts (GDAs).

Some of our highlights are:

  • Wake up to Wholegrain'. We were the first bakery brand to clearly highlight the presence of wholegrains in our breads Kingsmill 50/50, the nation's favourite white plus loaf, has half your daily wholegrain in just two slices (based on 2010 US Dietary Guidelines of 48g of wholegrain a day).
  • Salt reduction. In bread making salt has an essential role in controlling fermentation and affects the texture and flavour of the finished bread. Recognising the impact of salt in the diet, along with the rest of the food industry, Allied Bakeries have been reducing salt levels since 2004.
  • We believe bread is a key part of a balanced diet and so Allied Bakeries support nutrition labelling. People make informed decisions about the food they eat based on nutrition labelling and GDAs on the pack.
  • Our research tells us there are concerns about vitamin D levels in the UK population. Our Buckwheat & Poppy Seed loaf, part of under the Burgen brand, is high in calcium and vitamin D. These two nutrients work together to help maintain healthy bones.
  • Our products combine great nutrition with great taste. They include Burgen Soya & Linseed, which has calcium and omega 3 oils, and Kingsmill Tasty Wholemeal and Allinson Wholemeal, which are a great source of whole grain fibre. 
  • We work with the British Nutrition Foundation in communicating the basics of good diet to the public and bringing expertise of nutrition science into our businesses.