L’Amibiote, a beneficial bread for intestinal bacteria, is now sold in several markets. A bakery innovation combining pleasure and health.

Here we are: the new year is on its way! Why not start it by taking care of your intestinal microbiota? You can change some eating habits by consuming probiotic microorganisms naturally presents in lacto-fermented foods or in food supplements or by consuming food rich in prebiotics such as fiber.

This is the second option that interests us now. Indeed, Le Duff Group has developed alongside DR. Joël Doré, well-known expert of intestinal microbiota at INRA, a benefactor bread for our intestinal bacteria: L’Amibiote

L’Amibiote, a bread rich in fiber…

L’Amibiote is the contraction of the words “ami” (i.e friend) and “microbiote” (i.e microbiota) in French. Its composition is such that it allows to be the “friend” of our microbiota. Indeed, it is composed of a mixture of 7 soluble and insoluble fibers:

  • oat bran,
  • micronized wheat bran,
  • pectin,
  • wheat dextrin,
  • carob gum,
  • oatmeal,
  • and inulin.

The consumption of 100 grams of this bread would bring no less than 11 grams of fiber! Fibers are known for their prebiotic effect: they act favorably on the composition of the intestinal microbiota in both its richness and diversity.

… Which was the subject of a clinical trial

The bread development took no less than 3 years of research to the French group, the Rhône-Alpes Research Center for Human Nutrition and Dr. Joël Doré.

It was the subject of a clinical trial conducted on 40 volunteers. Its consumption up to 150 grams per day would be able to improve the intestinal microbiota composition, reduce cholesterol levels, and lower insulin resistance. Results have not been published yet, but the trial is well completed.

To conclude, an innovative bread that our body will appreciate!

LC