Abuja: In a world besieged with various food-related ailments, the importance of good nutrition cannot be overemphasized. Dieticians emphasize the critical role of eating nutrient-dense food, ranging from dietary bread and whole grains to legumes, nuts, seeds, and lean proteins, in fostering healthy living. In the context of good nutrition and a healthy diet, bakeries have a crucial role to play.
According to News Agency of Nigeria, nutrition experts highlight that a dietary bakery crafts baked goods tailored for specific health needs, allergies, and dietary preferences by substituting traditional baking ingredients with alternative options to cater to a range of dietary requirements. Leading the advocacy for healthy living through diets in Nigeria is Eugenia Ndukwe, an accomplished entrepreneur, strategic management consultant, and diplomat. Ndukwe’s work spans international partnerships, policy advisory, and social impact.
A nutritionist, Mrs. Felicia Eya, pointed out that Ndukwe is revolutionizing nutrition in Nigeria through her foray into the food industry. “As Chief Executive of XEM Group, a multi-sectoral firm offering management consultancy, capacity building, project execution, monitoring and evaluation, construction, international trade, and partnership facilitation, she is raising the bar. True to her reputation as a serial entrepreneur, Ndukwe has ventured into the food industry with the unveiling of 1951 Bakeries,” Eya remarked.
Located in Abuja, the bakery is recognized as Nigeria’s first dietary bakery, a title that underscores its unique mission: to redefine bread as not just food but a source of nourishment and energy. Eya explained that 1951 Bakeries was founded on the simple yet powerful idea that bread, a staple on Nigerian tables, should not compromise health. The bakery crafts each loaf with 100 percent natural ingredients, designed to support better nutrition, energy, and well-being.
From the hearty Fajita Bread to the wholesome multigrains loaf, perfect for weight-conscious individuals, and the fiber-rich Diet Whole Wheat and Oatmeal Bread, the bakery’s offerings demonstrate that healthy eating can be both delicious and satisfying. Their handcrafted recipes provide a guilt-free option for health-conscious individuals, offering clean, nutrient-packed alternatives. With every slice, the bakery delivers on its promise of “Energy to do More,” inspiring customers to view its offerings not just as bread, but as a vital source of daily energy and a partner in achieving a healthier lifestyle.
The name ‘1951’ serves as a symbolic reminder of the bakery’s heritage, tradition, and the timeless value of authenticity from the ancient city of Bornu, while also carrying forward a 71-year baking legacy. Today, that legacy is being reimagined through a fresh commitment to dietary innovation, offering healthier options that align with modern lifestyles without compromising authenticity.
Ndukwe shared further insights into her venture, stating that by merging innovation with a passion for wellness, the bakery bridges the gap between tradition and modern dietary needs, demonstrating that Nigerian food culture can embrace healthier options without losing its essence. “Today, 1951 Bakeries, with its variety of NAFDAC and SON approved products, stands as a beacon of change in Nigeria’s food landscape. As Nigerians increasingly embrace mindful eating, 1951 Farmhouse Bakery remains at the forefront, leading a quiet revolution, one loaf at a time,” Ndukwe said.
The quest for promoting healthy living has also garnered attention from the Federal Government. Recently, Dr. Iziaq Salako, Minister of State for Health and Social Welfare, stated that the Federal Government is committed to protecting Nigerians against excessive salt consumption and unhealthy diets linked to non-communicable diseases. Salako spoke at the unveiling of the National Guideline for Sodium Reduction, emphasizing the significance of the initiative.
Dr. Walter Mulombo, World Health Organisation (WHO) Country Representative to Nigeria, praised the National Guideline for Sodium Reduction, stating that it would create a healthier food landscape in Nigeria. Mulombo noted that it would empower consumers, promote transparency, and foster collaboration between policymakers and the food industry. He highlighted that reducing sodium intake is one of the most cost-effective ways to improve health and reduce the burden of non-communicable diseases.
As 1951 Bakeries promotes healthy living through dietary nourishment, stakeholders emphasize the need to remove operational constraints that could impede the progress of such ventures.