Bakery businesses Equii and Bridor have announced a partnership to produce “higher protein and improved nutrition” products specifically tailored for the North American market. The artisanal range of bread, rolls and Ciabatta produced in a fermentation process will be rolled out this spring. Equii, based in the San Francisco Bay Area of California, will bring its research and product development capabilities to the partnership, while Bridor will bake and supply the products to out-of-home customers as well as retail and in-store bakeries.
This collaboration aims to cater to evolving consumer preferences and dietary trends by creating health-forward protein breads and a variety of indulgent bakery products. According to Equii, “The partnership emphasizes awareness and education on nutrition and complete protein, maximizing consumer value through informed food choices.”
Eric de Saint Lager, CEO of Bridor in North America, stated, “The collaboration merges the best of three worlds: nutrition science, traditional bakery, and industrial excellence.”Ghotra added, “Our partnership with Bridor is a testament to our shared commitment to reshape the future of bakery, where health and sustainability seamlessly blend with delicious taste.”
Indeed, Equii and Bridor plan to enhance the dietary value of mainstream baking applications, contributing to a positive shift in everyday foods. Equii currently supplies sliced, high-protein loaves such as multi-grain and wheat to foodservice and retail channels. Bridor, a unit of the French restaurant business Groupe Le Duff, was established in the 1980s and supplies a wide range of breads, savory pastries, and cakes. The wider Groupe Le Duff has a turnover of €2.5bn ($2.7bn), with 18 production sites and 19,000 employees.
