Our blog
Nutrition, science and the stories behind our products.
Our products · October 2026The Original Protein Bread: a bread with a glycaemic index of 24A University of Sydney study measured the glycaemic index of our flagship bread: 24, in the low-GI category. Here is what that means.
Nutrition · October 2026Glycaemic index: what it is and how to use it in everyday lifeNot all carbohydrates raise blood glucose in the same way or at the same speed. The glycaemic index measures this, and a few small changes can help you make the most of it.
Nutrition · October 2026Protein: how much you need and how to spread it across the dayProtein is the body’s building material. Here is how much EFSA recommends, and why it pays to spread it across breakfast, lunch and dinner.
Nutrition · October 2026Fibre: the nutrient almost nobody gets enough ofEFSA recommends at least 25 g of fibre a day, and most of us in Europe fall short. What fibre does and how to get more without changing your habits.
Our story · October 2026Bread and weight management: the story of Dr Pape and our protein breadA German doctor specialising in nutrition and obesity wanted his patients not to have to give up bread. That is how the recipe for The Original Protein Bread was born.
Gluten-free · October 2026Coeliac disease: what it is and how many people live with itAround 1% of the population has coeliac disease, and most of them do not know it yet. What coeliac disease is, what the figures say in Spain and what it is like to eat gluten-free at home.