The characteristics of a Bleu-Blanc-Coeur bread


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The Bleu-Blanc-Coeur breads, whether cooked by your baker, or served at your company’s cafeteria, all share an interesting nutritional intake in Omega 3 fatty acids. These lipids include anti-inflammatory properties, essential to the regulation of our immune system.

Nowadays, Omega 3 are missing of our diets. For instance, most of the French population do not meet the recommended daily intakes (which are a little bit more than 2 grams per day) according to the French Agency for Food, Environmental and Occupational Health & Safety (ANSES).

Bread accompanies us all day long, from the slice we take at breakfast, to the evening croutons in our soup; it is thus a pillar of our daily diet and even becomes a good ally when it is produced with flours rich in minerals and nutritional elements, produced from traced cereals and seeds respecting soils and biodiversity.

A more environmentally friendly loaf of bread

Flax varieties used to make the Bleu-Blanc-Coeur loaf of breads are chosen for their rich content in Omega-3, and this flax also respects our environment as it is produced regionally, and contributes to increase biodiversity by getting a place between the major crops of corn or wheat. Flax is also naturally good for enriching soils during crop rotations and is known for needing few inputs.  

Besides being nutritionally rich, Bleu-Blanc-Coeur loafs of bread are therefore produced with respect of our soils and countrysides.

They are also accessible to the greatest number and thus can be found in many points of sales (artisan bakers, hypermarkets and supermarkets, specialty shops, school canteens, company restaurants,…).

Discover the Bleu-Blanc-Coeur commitments here

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