Page 13 - Food&Drink July 2019
P. 13

Probiotics and gut health are still a growing market segment – kombucha, kimchi, and all manner of snack bars are geared for gut health. Prebiotics which nourish intestinal flora and fuel probiotics into the digestive tract are also on the rise. Cereals, bars, nuts and supplements are all for the taking but adding probiotics to a hot beverage, like tea, is relatively new.
Goodguts tea uses a unique patented strain of sport forming bacteria. Ganeden BC30 has been clinically studied and undergone more than 25 peer reviews on its safety, efficacy and stability. It acts like a plant seed, that activates in the right conditions. It survives boiling water, stomach acids and then gets to work in the gut. It claims to be 10 times more effective than yoghurt probiotic and every cup provides one billion cfu of live probiotics, even after boiling. Its range includes Breakfast, Australian Rainforest Black, Flat Tummy Detox, Skin Glow Rooibos, Peppermint and Green teas.
typically limits the daily carbohydrate intake to 50 grams a day. That is around 4 slices of bread. Bread products that cater to this market are growing rapidly, from breads and pizza bases to biscuit and cake mixes.
While Herman Brot can trace its roots back to Germany 160 years ago, its current form looks very different as a supplier of high protein, low carbohydrate and low GI staple foods. Its Lower Carb Bread was launched in 2014, followed by Lower Carb Pasta in 2016 and the Herman Brot Protein Muesli in 2017. The Naturally Good Expo provided the perfect launch for the company’s HermanBurger Protein Bun which will be in stores mid-August. Its range has been certified (University of Sydney, SUGiRS) and has a five star health rating. | July 2019 | Food&Drink business | 13
Innova Market Insights says the average annual growth in snacking foods and beverages has risen 14 per cent due to the rise of a more fragmented and flexible eating style. Notably there is an increase in nutritional snacking options, with healthy snacking choices experiencing the fastest growth rate, Innova says. It is being led by vegetable-
based snacks with on trend ingredients, it says, largely driven by millenials who look to more exotic ingredients. The plant based market is also showing no signs of slowing down, it says.
Made from lupini beans, beanopini is a clean label, vegan, gluten free, paleo, non GMO, soy free wet
snack. The beans hav
4e more protein and fibre per calorie than most plant-based
sources. The lupini beans are Australian
grown and supports regenerative
agriculture as they help “fix” nitrogen to
soils and improves soil fertility. The
company claims “no fancy technology or
sneaky shortcuts”, with the beans prepared
in small batches using traditional
artisanal techniques. The beans are then
soaked and rinsed for several days, then
lightly pickled and combined with natural
herbs and spices. They’re available in 38
gram snack bags or 100 gram packs.
Another aspect of the ketogenic
creep is the trend to high protein,
low carb products. A keto diet

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