Attitude of the UIB about the application of genetically modified raw material

Thanks to technically well qualified co-workers the bakery specialist store has the possibility to perform adaptations during the dough manufacturing, the leavening and the baking process. They are able to compensate variations due to the raw material without depending on the use of genetically modified soy or enzyme preparations. - Thanks to the craftsmanship bread shall remain a natural basic food!

The UIB pleads in principle for a clear declaration of the product composition and a correct information of the consumers. The basis is valid: pure, healthy products of high-quality, accepted and controlled raw material.

Attitude of the UIB to the BSE problem

BSE contaminated products are to prevent from entering the food cycle. Aim of this measure is to protect people from BSE contaminated meat causing the deadly brain illness vCJD (variation Creutzfeld-Jakob disease). Prerequisites for this are a transparent information by the authorities, uncompromising precautions and keeping all risk organs out of the food chain. Healthy nutrition shall be kept and promoted in the baker craft.