Page 55 - Retail World April 2020

BREAD & BAKERY certified products \[certified through the University of Sydney, SUGiRS\] are outstanding,” he said. “All the products have the 5 Health Star Rating, are suitable for people on weight loss programs, fitness and health orientated people, vegans, vegetarians and those on keto diets. Their low GI ratings also make them the perfect addition to the diets of people with type 2 diabetes.” Mr Coenen says one of the key food-supply challenges facing the industry is the environmental impact of food production. Cattle produce more CO2 than cars, which, along with questionable farming practices when it comes to poultry and pork, has led to increased demand for more plant-based foods, he adds. “The problem consumers are faced with when it comes to plant-based foods is getting enough protein,” he said, suggesting this is where Herman Brot products come in. “All Herman Brot products are loaded with pure plant protein,” Mr Coenen said. “We have a full product suite that ticks the protein box, providing healthy protein alternatives for vegans/ vegetarians and anyone giving plant-based diets a try.” Another rising trend driving consumers towards healthier options in all food categories, he says, is “intelligent eating”. “More and more people think before they eat or drink and are starting to really pay attention to the nutritional panels and figures on all products,” he said. “This is called intelligent eating and it’s just the beginning.” “We believe that low carb/high protein/ low GI are key to intelligent eating. Combined, these key nutritional figures provide consumers with a terrific balance and speak to a very wide demographic of people, whether it be for general health or dietary reasons.” Mr Coenen predicts that while the bread and bakery category will continue to expand, there will also be a shift in the way supermarkets are organised. “I predict that within the next 20 years, there will be new sections – low carb, high protein, high fibre, low fibre,” he said. “These sections won’t be on the same shelf as the white bread. Supermarkets will be organised by nutrition rather than product groups, with \[sections for\] vegans, vegetarians, gluten free, low carb, etc.” EXPAND YOUR RANGE Herman’s buns of protein Burgers are highly popular, Herman Brot says, but the focus is always on the patty, not the bun. The Herman Burger “has changed that”, particularly in the eyes of vegans and vegetarians. Made from “pure plant protein”, the HermanBurger Protein Bun has an “incredible” 19.3g protein per serve (one bun), and 7.7g of carbohydrates, while being low GI (=31). Nothing in the market compares, the company claims. RRP: $3.29 (two-pack). Ancient solution to ‘healthy eating’ “What is the healthiest bread?” Bill’s Bakery asks. It’s best, the brand says, to choose a bread that contains the whole of the grain – for example, 100 per cent wholemeal, or a bread with a variety of seeds, which provide necessary fibre. Another thing to look for, Bill’s says, is a bread with lower salt content. Bill’s Certified Organic Ancient Grains and Super Seeds Sourdough contain “around half the amount of salt of other supermarket breads”, so for those with high blood pressure this is the recommended bread, the brand says. ‘Less salt, more protein’ wrapped Mission Foods has launched three new wrap variations into the bread and bakery category. The company says Mission Protein Wraps address the growing desire to add more plant-based proteins to the diet. Mission Salt Reduced Wraps contain “55 per cent less sodium” than Mission Original Wraps. Mission Flatbreads are a “unique, thicker” rectangle-shaped flatbread, providing “a textual difference and flavour” compared with other current products in the market. Food for thought, that’s for sure. APR, 2020 RETAIL WORLD 53