Brumby’s Bakery will be extending its menu this week, with the addition of a new low FODMAP range, featuring quinoa and linseed bread loaf and rolls.
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.
In line with the brand’s continuous aptitude for product innovation, Brumby’s Bakery is the first Australian bakery franchise to offer a low FODMAP option that is completely hand-crafted from scratch.
Brand manager, Tom Elliott, said 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 studies1 indicate that 15 per cent 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,” Tom 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,” Tom said.
Participating Brumby’s Bakery stores in Australia are offering the low FODMAP range as a permanent menu item from this week onwards.