Historically, whole grain breads have been an important part of traditional diets around the world, leading contemporary nutritionists to advocate for the consumption of whole grains as the building blocks of a healthy diet. The SAWGBP bread will be made from a proprietary blend of South African whole wheat, soy, cornmeal, seeds, and nutritional supplements, and will serve as a valuable source of proteins, vitamins, minerals, enzymes and amino acids.

A cornerstone of the project will be a trademarked grain and flour mix ground in South Africa and blended with supplemental vitamins and folic acid (essential for the health of pregnant women and children.) The mix will then be shipped to the SAWGBP bakery where it will be used to bake the bread fresh daily and sold under the trade name. The mix will also be available to food distribution projects and social service agencies that wish to augment their food distribution with nutritionally-enhanced bread.

SAWGBP has consulted with many expert in the fields of nutrition and HIV/AIDS in the U.S and South Africa to come up with the best formula for SAWGBP bread. These include Dr. Bruce Walker Director of the Harvard University HIV/Aids program, Dr. Helga Holst, Medical Superintendent of McCord Hospital in Durban, as well as the nutrition departments at the Culinary Institute of America, and the Institute of Culinary Education. The SAWGBP collaboration with nutritionists and health professionals is an ongoing effort in order to improve SAWGBP bread and create new products which can be produced in the 'container' bakeries.