Abbott’s Village Bakery has launched a new range of gluten-free bread that the company says makes small gluten-free bread slices and crumbly gluten-free sandwiches a thing of the past.
The new bread will be available in Soy & Linseed and Mixed Seeds variants. The Soy & Linseed bread contains a mixture of kibbled soy, linseed, chia and quinoa. The Mixed Seeds loaf is baked with sunflower, linseed, pumpkin, chia and poppy seeds. Both breads are high in fibre, with no artificial colours, flavours or preservatives and are gluten free.
“With more and more Australians opting to reduce the amount of gluten in their diet, we wanted to develop a tasty, soft and satisfying gluten-free loaf that still tasted and felt like bread, yet suited the dietary needs of those following a gluten-free diet,” Abbott’s Village Bakery Nutritionist and Accredited Practising Dietitian Maddison Fox said.
“We found the main point of tension with gluten-free breads was the tendency for the slices to be smaller and more crumbly. We wanted to create a gluten-free loaf that matched regular breads in taste without sacrificing the soft texture that we are all used to. Plus, it was really important to offer sandwiches that you can eat with two hands.”
The launch will be supported by significant media investment, aiming to deliver scale in order to drive awareness of the new range while still targeting the relevant audience for gluten-free bread. The campaign will run across print media and a range of different digital environments, and will use the playful style familiar to the Abbott’s Village Bakery brand.
Stockists of the Abbott’s Village Bakery Gluten Free Bread range include Woolworths and selected Coles and independent retailers, at an RRP of $6.99.
