Bread as a driver of the protein transition
The Netherlands needs to make the protein transition - at least half of our proteins must be plant-based by 2025, rising to sixty percent by 2030. This shift should reduce greenhouse gas emissions, make us less dependent on the import of soy (for animal nutrition) and improve public health.
Why a new balance is inevitable
In addition to carbohydrates and fats, proteins are an important nutrient for humans. On average, an adult should get 8-11% of the energy intake from protein. But animal proteins are responsible for a large part of food-related CO₂ emissions. Plant-based sources such as bread, legumes and nuts provide far less CO₂ per gram of protein. The Health Council also underlined that a diet with more whole grains and legumes, and less meat and cheese, reduces the risk of chronic diseases.
Bread already provides almost half of the vegetable protein
Today, around forty percent of our proteins are plant-based. (Protein Monitor 2024) And bread accounts for 47 percent of this plant-based protein intake. (Dutch Bakery Center) Because although people mainly think of carbohydrates when it comes to bread, it also contains a lot of protein. One slice of whole wheat bread, for example, provides almost 4 grams of protein; two slices contain more protein than a chicken egg. (Nutrition Center). Bread and various cereal products are even (often) a source of protein and play an important part in the supply of certain essential amino acids.
Bread accelerates protein transition
The protein transition requires daily choices that are feasible for everyone. Whole wheat bread is therefore a perfect fit: nutritious, affordable and with a minimal climate impact per gram of protein. And that is good news for everyone!