> Health Claims
> Cereal
> Ecocert
> Flour (types)
> Fiber
> Grains
> Kosher
> Omega-3
> Fat
> Minerals
> Myths About Bread
> Health CheckTM
> Vitamins
Questions About our Products

Are mono and diglycerides (ingredients found in POM and Bon Matin breads) derived from plant or animal sources?

Mono and diglycerides are emulsion stabilizers (salad dressing, for example, is an emulsion of water in oil). Therefore, mono and diglycerides are not derived from any animal source; neither are our breads—they are entirely made from plant ingredients.

Is there a link between sodium lactylate and dairy products?

No, sodium lactylate is an emulsifier used to homogenize the dough. It does not contain milk.

Do you make a gluten-free bread?

We do not make gluten-free bread. Gluten is a protein derived from wheat and occurs naturally in flour.

Can we trust the allergen information on your labels?

Yes, you can. Multi-Marques is very careful about listing known allergens. Although, we recommend that you check the list of ingredients on our labels every time you buy, just in case there’s been a change.

Can you freeze tortillas?

Yes. We recommend slipping a sheet of wax paper between each tortilla to prevent them from sticking together.

How do you store fruit cake?

Room temperature = Short-term solution (a few months).
Refrigerator = Long-term (tightly wrapped, it will easily keep for more than a year).
Freezer = Never (it could dry out).

How do you keep bread fresh?

Bread will stay fresh in its packaging at room temperature for several days.

Bread stored in the fridge tends go stale faster. It’s best if you keep it in a cool place during hot and humid weather since mould can grow quickly in these conditions.

Storing bread in the freezer for up to two months can also help keep it fresh

What should I do if I have comments or complaints about one of your products?

It’s important to keep the packaging and the plastic neck tag on which the "best before" date appears. Then contact our Consumer Service department at 1-800-590-7246, between 8:30 am and 4:30 pm, or by e-mail at

Questions About the Company
Where should I send my application if I’m interested in applying for a job at your company?

Click here for complete list of addresses.

Health Claims

 To make a health claim about the nutritional value of food, the food labelling and advertisement guide, regulated by the Canadian Food Inspection Agency (CFIA), must be consulted.

To claim to be a "source of" or "contains", the nutrient content must be equivalent to, or more than, 5% of the RDI*.

To claim to be a "good source of" or "high content of", the nutrient content must be equivalent to, or more than, 15% of the RDI*.

To claim to be an "excellent source of" or "very high content of", the nutrient content must be equivalent to, or more than, 25% of the RDI*.

*The Recommended Daily Intake (RDI) is a value assigned to a nutrient based on the nutritional needs of a statistical population. 

Quantities differ for dietary fibre:

Foods containing at least 2 grams of dietary fibre per serving may be described as a "source" of dietary fibre or as containing an "average" quantity of dietary fibre.

Foods containing at least 4 grams of dietary fibre per serving may be described as containing a "high" quantity of dietary fibre.

Foods containing at least 6 grams of dietary fibre per serving may be described as containing a "very high" quantity of dietary fibre.

Cereals and Grains

Flaxseeds: The benefits of flax are being discovered! Affordable and attractive, the tiny, shiny flaxseed offers many health advantages. Ground flaxseeds are a good source of omega-3 fatty acids and their hazelnut taste makes them a delicious treat to sprinkle on a variety foods! Eat them every day and remember, a little goes a long way!

Sesame seeds: Sesame was one of the first condiments ever used and one of the first plants grown for its edible oil. These small nutty-flavoured seeds are delightful in breads and cakes.

Poppy seeds: Cooking naturally enhances the subtle nutty flavour of poppy seeds, which is why they’re often used to flavour breads, pastries and cakes.

Hard or durum wheat: This type of wheat is mainly used to make pasta.

Barley: Barley was the first grain in agricultural history to be planted. It’s widely used in bakeries, breweries (beer) and distilleries (whisky). Barley must be hulled to be edible.

Buckwheat: Buckwheat, often described as a cereal, is actually the fruit of a plant that closely resembles the sorrel or rhubarb plant! In the Brittany region of France, buckwheat is used to make their renowned crêpes.

Rye: This grain is a relatively late addition to mankind’s diet. There are approximately ten different types of rye, which are mainly used to make flour.

Triticale: Triticale is the tasty result of cross-breeding wheat and rye. It offers all the best of these two popular grains, plus superb nutiritonal value.

Sorghum: One of the most popular grains in the world after wheat, rice, corn and barley, this tropical plant is mainly produced in regions where it’s too dry to grow any other type of grain (rice, wheat and corn)

Millet: The exact origins of this cereal are still unknown. Millet was often eaten in Europe before corn and potatoes were discovered.

Corn meal: Christopher Columbus made the first reports of corn meal during a voyage to Cuba in 1492! Corn meal is made from coarsely ground kernels of corn.

ECOCERT Canada Certification

ECOCERT Canada is an accredited inspection and certification body. Everyday, Ecocert provides on-site assurance that organic products conform to regulations.

When you buy Bon Matin Healthy Way organic bread, you have our guarantee that:

All food products were marketed in accordance with all required inspections and regulations.

All regulations applicable to organic products were adhered to throughout the entire bread-making process: production, processing, packaging, transport, distribution, etc.

Ecocert Canada was created 15 years ago, and has a strong presence throughout the world.

Flour Types
White Flour

There are many different types of flour and some are known under more than one name. For example, the terms “flour", "enriched flour", "wheat flour" and "enriched wheat flour" are all synonyms for "white flour". White flour is the heart of the wheat grain, stripped of its germ and outer coat, or bran. Without the germ and bran, the flour loses much of its nutritional value. That’s why the Canadian government requires that iron and all B vitamins be added to refined flour, which then becomes enriched flour.

Whole Wheat Flour

Whole wheat flour is comprised of the heart and the outer coat of the grain. This wholesome flour has a high fibre, vitamin and mineral content if it contains the germ and the outer coat of the wheat grain. All Bon Matin bagels and breads are made from whole wheat flour.

Whole Grain Flour

Whole grain flour is made by coarsely grinding the grain on a stone and crushing it with a millstone. This way, the flour retains the bran contained in the grain, which provides fibre, plus all the nutritional value of the germ. All Healthy Way breads are made this way.

Dietary fibre, derived from plants, mainly acts as an intestinal stimulant. It also reduces the rate at which sugar is absorbed into the bloodstream, so bread with a high content of dietary fibre is more likely to “stick to your ribs.” Most Bon Matin products and the majority of POM and Villaggio 100% whole wheat breads are a source of dietary fibre.

There are two types of dietary fibre: Soluble fibre and insoluble fibre. Each has its own unique characteristics. Soluble fibre plays an important role in reducing cholesterol levels, which means it contributes to a lower risk of coronary disease. Insoluble fibre helps maintain regularity and makes you feel satiated.

The "Kosher" certification guarantees that a rabbi supervised the entire production process. According to Jewish custom, the certified product must be prepared with kosher ingredients. A product that has been specially prepared using kosher ingredients and processes is called Pareve (neutral).

Omega-3 Fatty Acids

Omega-3 fatty acids are polyunsaturated fatty acids mainly found in fish. They are also called essential fatty acids because they are not produced by the body. Most research confirms that they are responsible for maintaining good cardiovascular health, which includes thinning the blood, reducing triglyceride levels, reducing arrhythmia after a heart attack, as well as the risk of cardiac arrest.

Besides fatty fish, sources of omega-3 are rather limited. Most Bon Matin breads made with grains (Flax, 14-Grain, 6-Grain and Multigrain as well as Bon Matin Whole Grains 12 grain and flax are sources of omega-3 fatty acids. A fair amount can also be found in ground flaxseed, flax oil, and canola oil. The recommended daily intake of omega-3 fatty acids is 1.0 grams to 1.5 grams.

Trans fats are polyunsaturated fatty acids made artificially by hydrogenation, a process that transforms liquid oil into solid fat. They can increase cholesterol levels in the blood—just like saturated fats. Shortening, partially hydrogenated margarine, cookies, crackers, and chips all contain trans fat. Bon Matin, POM and Villaggio breads do not contain any trans fat.

Saturated fats in foods are the main cause of eleveated blood cholesterol levels. These fatty acids are usually solid at room temperature and are mainly found in animal products, such as meat, certain oils (such as coconut oil) and hydrogenated margarine. All Bon Matin breads and most POM and Villaggio breads are low in saturated fat.

Iron’s most important role is to carry oxygen in tissue and muscle cells. Men, aged 19 to 50, need 8 mg of iron per day while women need substantially more (18 mg). The early signs of iron deficiency are anemia, fatigue and reduced productivity.

Magnesium provides fuel for muscles, bones, teeth, nerves and the heart. Certain drugs and alcohol overconsumption can cause excessive magnesium loss.

Zinc is mainly involved in fighting infection, healing wounds and allowing the fetus to develop and grow during pregnancy. Symptoms of zinc deficiency include retarded growth, hair loss, diarrhea, loss of appetite and broken nails.

Phosphorus is an essential mineral that plays a vital role in forming the body’s bones and teeth. Phosphorus, calcium and magnesium are the building blocks of bones. The body contains almost 700 g of phosphorus—about 85% of which is accounted for by the calcium in bones and teeth.

Calcium needs no introduction! This well-known mineral is essential for forming solid bones and teeth and is known for its critical role in preventing osteoporosis, a disease caused by insufficient calcium intake. Certain nutrients, such as vitamin D, help the body to absorb calcium better.

Myths About Bread
Bread is fattening

Some diets completely forbid bread. Yet even weight-conscious people should include whole wheat bread in their diets. Balanced meals that include fibre, a light snack and time to eat more slowly are good strategies to help manage our appetite and control our hunger.

Bread is unfairly blamed for having too many calories. One slice of bread has approximately the same number of calories as an average-sized piece of fruit.

White bread is not nutritious

It’s false to believe that white bread contains no nutrients. White bread is nutritious. It contains as much starch as brown bread and starch is a source of complex carbohydrates, which provide energy for the body. White bread is not only nutritious, but it contains the same amount of protein and fat as brown bread. It includes even more nutrients than brown bread because enriched flour tops the list of ingredients. In fact, fibre is the main difference between white and brown bread. White bread is lower in fibre.

Health CheckTM

Health Check™ is a food information program developed by the Heart and Stroke Foundation to help people quickly identify healthy choices. Participating products can easily be identified by the Health Check™ logo on their labels—a sure sign that they meet the program's criteria.

Health Check™ criteria for bread (50-g serving) (55-g serving) are as follows:

Low in fat (3 g of fat or less) or low in saturated fat (2 g or less saturated and trans fat)
• Source of fiber (2 g of fiber or more)
• 480 mg of sodium or less
Look for the Health Check™ logo on packages of Pom Smart bread or Bon Matin bread !


Folate or Vitamin B9 helps the body produce healthy red blood cells and prevents certain birth defects. Enriched grains are good sources of folate. Like iron deficiency, folate deficiency can also cause a certain type of anemia (megaloblastic anemia) and results in similar symptoms of fatigue and exhaustion. Women of child-bearing age and pregnant or nursing women are advised to take folate supplements. The same is recommended for smokers and those who frequently consume alcohol.

Thiamine or Vitamin B1 helps convert food into energy the body can use. Cereal brans provide the body with the thiamine it needs. Symptoms of severe thiamine deficiency include loss of appetite, muscle weakness and extreme fatigue. It’s important to note that pregant or nursing women need more thiamine.

Riboflavin or Vitamin B2 facilitates certain bodily processes and is essential to good vision. Riboflavin is contained in whole grains. Insufficient dietary intake and alcohol overconsumption may cause riboflavin deficiency.

Niacin or Vitamin B3 plays a major role in forming tissue and is also essential for producing hemoglobin, which carries iron and oxygen to cells.

Vitamin E is an important antioxidant that protects the body from damage caused by free radicals, which contribute to developing certain cancers and cardiovascular diseases. Many current studies are attempting to show the protective role that Vitamin E plays. Vitamin E deficiency is rare in North America, but can occur in premature infants.

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