OKIN adheres, for another year, to the Spanish Heart Foundation's Food and Health Programme.
- Oleic acid is an unsaturated fat (good fat) which is present in all 4 seed products of the Zereal+ family.
- A lower consumption of saturated fats contributes to maintaining normal blood cholesterol levels, which undoubtedly has a positive effect on cardiovascular health.
The Heart Foundation, within its PASFEC company programme, seals OKIN's Zereal+ range of breads nationwide certifying that the high unsaturated fat content of this family is a food aligned with the prevention of cardiovascular diseases.
OKIN began its commitment to the CHF in 2018 when it signed its first step in the fight against cholesterol, certifying Eficol bread. A bread with oat beta-glucans that helps reduce cholesterol. In 2021, OKIN went a step further by certifying a full range of seed breads including: seed bread, seed baguette, seed baguette, seed baguette and seed loaf.
The identification with the programme's logo highlights some references against others in the same category, which is also intended to be an incentive for the industry to research and improve the ingredients of each food.
The agreement, signed by Celine Corrignan, commercial director of OKIN and Dr. Carlos Macaya, president of the Spanish Heart Foundation, guarantees the commitment of both organisations to work on the prevention of cardiovascular diseases.
"Consumers are increasingly concerned about their health and wellbeing, which has a direct impact on their food choices," explains Celine Corrignan, OKIN's commercial director.
Replacing saturated fats with unsaturated fats in the diet helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat which is present in all 4 seed products of the Zereal+ family.