The Zero Carb Company of Wageningen in The Netherlands claims to have produced the world’s first bread containing zero carbohydrates and zero gluten. And this is just the first step on their journey: a full range of zero-carb gluten-free bakery products is just around the corner.

What has driven the Zero Carb Company to develop its new grain-free baking technology?

Approximately 15-20% of the population has stopped consuming bread as a regular part of their diet (defined as at least once per week). The main drivers of this are the desire to eat no or less gluten and carbohydrates. Zero Carb Company is the first company to offer a gluten-free, carbohydrate-free bread that is rich in fibres and proteins, and tastes great!

What do you mean by “grain-free baking”?

We use the term “grain-free baking” to indicate that no components of any grains have been used for baking the bread. So no wheat, corn, barley, oats, rice etc. We are developing a range of zero carb bakery products with this technology.

Who is your main target audience – and where are you launching your new bread?

We are targeting two types of consumers. There are those who have got to be control of their gluten and carbohydrate intake for medical reasons. And there are consumers who want to control their gluten and carbohydrate intake for dietary choices. We expect the largest market potential to be in North America and Europe. Having said that, we are receiving interest and are developing partners in all bread-eating regions in the world.

How are you countering the poor taste reputation of gluten-free bread?

We have put a lot of effort into creating non-gluten, non-carbohydrate bread that looks and tastes just like traditional bread – if not better. We are convinced that it is extremely tasty. But if you want to taste-test it for yourself, then come along to our booth at the Free From Expo in Amsterdam. The proof of the pudding – or should I say the bread? – is in the eating!