Sowing the seeds to create healthier low-GI bread

By Sarah Britton

- Last updated on GMT

Related tags: Wheat, Nutrition

Glycaemic Index (GI) cynics may have been proved wrong as, what many assumed was a fly by night fad, seems to have cemented itself into the mind of...

Glycaemic Index (GI) cynics may have been proved wrong as, what many assumed was a fly by night fad, seems to have cemented itself into the mind of the health conscious consumer as a diet for life.

In a bid to cash in, ingredients supplier Fuerst Day Lawson (FDL) offers a selection of slow-to-digest brown and golden linseed, millet, sesame seeds, poppy seeds, pumpkin seeds and sunflower seeds, which can be incorporated into bread mixes. "We provide a complete sourcing and processing service," says divisional director of FDL's Seeds and Natural Products Frank Horan. "We take organic and conventionally grown grains, seeds and pulses, and by mixing and cleaning, transform them into high quality ingredients for the food industry."

Another firm embracing the GI trend is Bakels, an ingredient manufacturer which specialises in both healthy eating and indulgence, that has hit on the idea of Multiseed Bread Concentrate. The mix uses pumpkin, linseed and sunflower seeds combined with wheat bran and oat flakes to make a low-GI bread with a coarse texture.

Diabetes UK endorses the ingredient because, Bakels claims, the charity recognises that the bread produced is capable of helping to control diabetes. The concentrate also reduces salt levels to 25% below those found in standard breads.

Contact: Bakels, Tel: 01869 247 098Contact: Fuerst Day Lawson, Tel: 01732 875 697

Related topics: NPD

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