Bakery businesses Equii and Bridor have come together to produce “higher protein and improved nutrition” products for the North American market.
An artisanal range of bread, rolls and Ciabatta produced in a fermentation process will be rolled out under the partnership this spring, according to a statement from Equii, which is based in the San Francisco Bay Area of California.
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Bridor, a unit of the French restaurant business Groupe Le Duff, will bake and supply the products to its range of out-of-home customers such as hotels, bars and airports, along with retail and in-store bakeries.
The partnership aims to “cater to changing consumer preferences and dietary trends by creating health-forward protein breads and a variety of indulgent bakery products”.
Equii was set up in 2021 by food scientists Monica Bhatia, Baljit Ghotra and chef Sebastien Canonne.
Eric de Saint Lager, the CEO of Bridor in North America, said the collaboration “merges the best of three worlds: nutrition science, traditional bakery and industrial excellence”.
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By GlobalDataEquii said it will bring its R&D and product development capabilities to the partnership. The company currently supplies sliced, high-protein loaves such as multi-grain and wheat to the foodservice and retail channels.
“Our partnership with Bridor is a testament to our shared commitment to reshape the future of bakery, where health and sustainability seamlessly blend with delicious taste,” Equii co-founder Ghotra said.
Ghotra’s co-founder colleague Bhatia added: “By meeting the high standards of Bridor’s production workshops, Equii products deliver exceptional nutritional value and taste for mainstream baking applications, contributing to a positive shift in everyday foods.
“The collaboration emphasises awareness and education on nutrition and complete protein, maximising consumer value through informed food choices.”
Bridor was set up in the 1980s by Louis Le Duff and is now a subsidiary of the wider group headquartered in France and founded in 1976. Bridor supplies a range of breads, savoury pastries and cakes.
Groupe Le Duff had a turnover in 2023 of €2.5bn ($2.7bn), with 18 production sites and 19,000 employees, according to the company’s website.
