This new granola, created by chef and food personality Karen Martini, is available in two varieties to suit the whole household.
MixMyMuesli has officially launched into the market, offering consumers a healthy and convenient breakfast option with 100% no added sugars, syrups and oils. Frustrated by misleading packaging claims consumers were exposed to on a daily basis, Directors Kris Veleski and Tim Joyce developed the muesli range to fill an obvious gap in the market for … Continue reading Muesli with no added sugars, syrups and oils
Herman Brot Protein Muesli launches this week and will be available in three flavours – Peanut Candy, Red Fruits and Chocolate.
Australian cereal brand Sunsol is expanding its popular breakfast offering with the launch of new Sunsol Oats.
Carman’s will donate 20 cents to the Breast Cancer Network Australia for every package sold.
It contains whole grain and fibre with oven-baked muesli made with spelt, shredded coconut, nuts, seeds or fruits, and is available in two flavours.
Uncle Tobys Oats has introduced a tasty new Quick Sachet range, including Apple & Cinnamon and a Fruit Variety Pack.
A group of scientists, engineers and IT specialists have teamed up to provide knowledge transfer to farmers and other decision makers in the food and feed chains.
The 15th International Cereal and Bread Congress (ICBC) held in Istanbul, Turkey featured an awards ceremony.
Nutri-Grain and Ice Break have teamed up to produce the first iced coffee-flavoured breakfast cereal. The 4 Health Star rated Ice Break flavoured Nutri-Grain cereal is available exclusively at Woolworths for a limited time. “Many time-poor 18-29 year old Aussies struggle in the mornings, wanting to sleep in rather than eat breakfast and get their … Continue reading Nutri-Grain’s iced coffee-flavoured breakfast cereal
Freedom Foods Group has completed the acquisition of Popina Foods, a major Australian manufacturer of oat-based cereals and snacks.
At different times, fat, sodium, carbohydrates, sugar and protein have all been targeted as “bad” dietary factors. Right now the focus seems to have shifted to gluten: a protein found in cereal grains, especially wheat but also rye, barley and oats.