The achievements of the research and product development of Fazer Bakeries can be seen in shops as a wide selection of rye bread. ‘Good taste and ease of use are essential in all our product development work. It is becoming increasingly important to be able to combine health promoting properties in these, too,’ says Risto Viskari, Research Manager at Fazer Bakeries.
‘Earlier, rye was only considered to be a healthy raw material, which was part of Finnish food culture. The health promoting effects of rye, its fibre and the bioactive and antioxidant agents combined in it opened our eyes. We understood how versatile a raw material rye is.’
Rye bread and the lignans, vitamins, minerals, sterols and phenolic acids derived from its fibre influence the level of cholesterol, sugar and insulin in the blood. Fibre also has a beneficial effect on the health of the intestines and preventive effects against breast and prostate cancer.
‘Fazer Rye Fibre® is a significant innovation, it is a concentrate that has been made from the grain containing all these healthy elements, which can be combined with softer, milder bread tastes. Fazer rye toast is a good example of this,’ explains Risto.
Rye’s beneficial effect on the health of the nation has been more forcefully underlined in the 'Rye by Fazer' programme that started in 2004. The Rye by Fazer programme is part of our social responsibility.