Bakers Delight has launched Wholegrain Lo-Fo Loaf.
The new bread product is low in FODMAPs, high in protein and packed with seeds and grains.
“Enjoying freshly baked bread is one of life’s great pleasures that those who are sensitive to FODMAPs have been missing for far too long,” said Elise Gillespie, Joint CEO at Bakers Delight.
“After years of research, product development and close consultation with the FODMAP Friendly organisation, we are excited to finally give those with sensitive tummies and FODMAP intolerances the opportunity to enjoy delicious, wholesome and healthy bread again.”
FODMAPs (Fermentable, Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols) are a collection of short chain carbohydrates and sugars that are found in foods such as breads.
According to new research, it’s ideal for consumers who are having digestive issues. Food intolerances and sensitive tummies are on the rise in Australia. Two thirds of Aussies said they experience digestive discomfort, including excessive gas, bloating, diarrhoea or constipation when they eat certain foods – and breads top the list of offenders. Most breads have high FODMAPs.
Joanna Baker, dietitian & executive consultant at FODMAP Friendly, said that the Wholegrain Lo-Fo Loaf is a breakthrough for those suffering from FODMAP intolerances.
“Bread is an important part of any healthy, balanced diet and there are many health benefits associated with wheat. Research tells us that people who eat wholegrains are more likely to maintain a healthy weight and have a lower risk of heart disease, diabetes and certain cancers,” said Baker.
“With up to an estimated 30 per cent of the population experiencing bloating and discomfort from foods high in FODMAPs, the launch of the Wholegrain Lo-Fo Loaf is going to be welcome news to many.”
The new Wholegrain Lo-Fo Loaf is available at Bakers Delight stores across Australia for RRP $6.30.