Biocop expands its range of organic breakfast options with its high-protein spelt wheat bread, made with sourdough and rich in protein and seeds.

The pleasure of eating healthy, natural, and nutritious food

Biocop expands its range of organic breakfast products with its high-protein spelt bread, made from 89% whole-grain spelt flour enriched with flaxseeds, sunflower seeds, sesame seeds, pumpkin seeds, and soy.

To celebrate 50 years in business, the organic food brand will be presenting a vegan bread at Alimentaria, made with sourdough, high in protein, lactose-free, egg-free, and rich in fibre.

This bread is an especially nutritious food thanks to its 15 grams of protein per 100 grams and its variety of seeds. In keeping with Biocop’s operating philosophy, the secret of its products lies in their natural production methods, taking the time necessary for each process.

Thus, its new high-protein spelt bread is made from a recipe that uses sourdough starter, allowing the dough to rise for over 15 hours, resulting in enhanced digestibility and optimised nutrient absorption.