Brumby's Bakery to introduce a low FODMAP range to its menu
The new additions will feature the new quinoa and linseed bread loaf and rolls.
Brand Manager, Tom Elliott, expressed that the new focus is a direct response to the increased demand for products that can be consumed by people who suffer from digestive disorders such as Irritable Bowel Syndrome (IBS).
“Recent studies indicate that 15% of the world’s population – one in seven people – is affected by IBS and adopting a low FODMAP diet has been shown to reduce the symptoms caused by this condition,” Elliott said.
“Classic meals such as sandwiches are usually off the menu for people with sensitive tummies so we wanted to offer a solution for customers who follow a low FODMAP diet,” he added.
Brumby’s new range has officially been certified as a healthy low FODMAP option by Monash University – the original founder of the LOW FODMAP diet.
“The new range is high in protein and fibre and contains reduced fermentable carbs, making it easier to digest and an ideal bread alternative for customers with sensitive stomachs,” Elliott said. Participating Brumby’s Bakery stores in Australia are offering the low FODMAP range as a permanent menu item from this week onwards.
FODMAPs is an acronym referring to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. These are complex names for a collection of molecules found in food, which can be poorly absorbed by some people.
