Baking for better health


Taking an active role in public health improvement

Since the beginning of time food and nutrition have been fundamental ingredients in man’s health and for thousands of years baked goods, especially bread, have been part of human history. They play an integral role in our daily life and are symbols of culture, history, hunger, wealth, war, and peace. Baked goods are indispensable and have been key to human survival, being a staple in numerous cultures and even relied on as a form of currency.

Increased Challenges

Industrialized production of foods, rapid urbanization, and changing lifestyles are transforming dietary patterns. People around the world tend to eat more saturated fat, sugar and salt than what is recomended in nutrition recomendations.

At the same time, as their eating patterns shift, people are consuming fewer fruits and vegetables and less dietary fibre such as whole grains, which are key components of a healthy diet. 

Saltsugar and fat are other dietary factors that contribute to the burden created by lifestyle-related diseases such as obesity and diabetes which is increasing – and must be reduced. 


One DALY represents the equivalent of one healthy life year lost.  

Zwiększenie pełnoziarnistości

Because 27-84% of all whole grains in the diet come form bread we focus on increasing whole grain content wheat and rye breads

Obniżenie zawartości soli

Beacuse 25-35% of all salt in the diet come from bread we are decreasing salt content in our bread and fast food

Zwiększenie błonnika

Beacuse 14-35% of all fibre in the diet come from bread we will increase the fibre content in our wheat bread and fast food bread buns

Obniżenie wartości kalorycznych

Beacuse sweets category plays a role in diets as a source of energy we are decreasing calorie content in our sweets and fast food

Nasze zobowiązania na rzecz poprawy zdrowia


Unibake postawiła sobie za cel wywarcie pozytywnego wpływu na poziom zdrowia publicznego poprzez ponad dwukrotne zwiększenie liczby zdrowych produktów do 2030 roku.

Przyjęliśmy następujące zobowiązania:

  • 100% naszego chleba spożywczego i chleba fast foodowego zawierać będzie co najmniej 3% błonnika, a 30% chleba pszennego zawierać co najmniej 6% błonnika
  • 33% zawartości ziarna w naszym chlebie pszennym i chlebie żytnim stanowić będzie pełne ziarno
  • Ograniczymy średnią zawartość soli w chlebie pszennym, chlebie żytnim i chlebie fast foodowym o 10%
  • 40% słodyczy zawierać będzie maksymalnie 250 kcal na porcję

Zrównoważona dieta

Climate is changing and the need for food is increasing as we become more and more people on the planet. At the same time health is one of the major issues of the century and healthy nutrition habits are of vital importance for improving general population health as well as saving resources for public health.

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