Page 20 - Food & Drink - June 2018

BAKERY
KEZ’S KITCHEN EXPANDS INTO THE FREEZER Victorian cookie and snacks manufacturer Kez’s Kitchen is releasing its first-ever dairy product – ice cream with gluten-free cookie inclusions – into Woolworths in July.
The company’s new Gluten Free Melting Moment Ice Cream blends its Gluten Free Melting Moment cookies – which are well-known in gluten free circles – with ice cream, a
first in the category for those on gluten-free diets.
The product will also be the first ice cream to find its way into the Woolies gluten-free freezer section, according to Kez’s Kitchen managing director Michael Carp.
Until now, Carp says, cookies and cream-style ice cream has been off the menu for gluten free consumers.
“We really wanted to focus
on the gluten-free market, to give them what others enjoy
– the sensation of whole biscuits in ice cream.”
Carp says the company has been working on the development of the product for about six years.
NOSHU LAUNCHES SUGAR- FREE CAKE MIXES
Noshu, the company that brought sugar-free doughnuts to the market three years ago, has launched a range of sugar-free cake and frosting mixes.
Despite baking just like a conventional cake, the new mixes contain 50 per cent less carbohydrates compared to conventional cake mixes, and are 99 per cent sugar-free.
The Rich Chocolate and Vanilla Velvet cake mixes carry a health star rating of four, which Noshu says is unrivalled within the cake and baked goods category.
The products, available in Woolworths nationally, are the
latest offering from Noshu’s Australian founder and managing director Rachel Bajada, who created the company to reinvent traditionally unhealthy, nutrient-poor foods and reformulate them into sugar- free, naturally better versions.
“I’ve spent years researching how to develop a decadent sugar-free cake mix that
truly tastes great,” Bajada said.
“I’m so proud to be providing Australians with two delicious options.”
The Noshu Rich Chocolate and Vanilla Velvet cake mixes are now on-shelf in the baking aisle, with each retailing for RRP $8.00.
Rising trends
Two Aussie bakery brands are rushing to fill the empty shelf space created by consumers’ growing aversions to gluten and sugar.
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