Main page

Prof. Henryk Zieliński, head of Department of Chemistry and Biodynamics of Food in Polish Academy of Sciences in Olsztyn, scientific coordinator of the project:

In Polish tradition bread always held a superior role. Today, bakery products, the foundation of the so called healthy eating pyramid, have once again been placed in the limelight, thanks to an increased interest in their positive influence on health. We live in an era of rapid technological advancement, but traditional bakery products are still sought after. The first step towards creating bakery products with health promoting properties is a full symbiosis of Polish traditional bakery technology, which caters to our national preferences, with a set of new ideas. Polish baking industry can achieve success only by continuous growth and development, what in consequence will lead to change of customer behavior and an improvement of society’s eating habits.