Fazer Belly Friendly Rye wins first prize in the international NutraIngredients Awards 2017
The Fazer Belly Friendly Rye bread won first prize in the category of “Healthy Food of the Year” in the international NutraIngredients Awards 2017. The winner was announced in connection with the Vitafoods Europe seminar on 10 May 2017 in Geneva. The Fazer Belly Friendly Rye is the world's first low-FODMAP* rye bread.
A gentle rye bread for those who miss it
An increasing number of consumers are following a FODMAP diet, thereby skipping rye and wheat altogether. Even so, many of them miss rye bread, which has also been chosen as Finland's national food.
“It's great that the uniqueness and delicious taste of the stomach-friendly rye bread has now been recognised internationally as well, particularly as Fazer Belly Friendly Rye is the world's first low-FODMAP* rye bread,” says Jussi Loponen, Director, R&D at Fazer, who accepted the prize.
In addition to innovativeness, the competition evaluated a product's usefulness for consumers as well as its commercial success and the scientific proof behind it.
The competition covers a total of 13 categories, each one of which was selected its own winner.
Based on a unique starter developed by Fazer
The Fazer Belly Friendly Rye is baked using a unique sourdough developed by Fazer, where a natural lactic acid bacterium breaks down the non-digestible FODMAP carbohydrates in the sourdough's rye. This halves the original amount of FODMAPs in the rye.
“People on low-FODMAP diets often do not get enough dietary fibre. Many people want to reintroduce rye bread to their diets, not only because of its taste, but because of the fibre it contains. Rye bread plays a significant role in the fibre intake of Finns. The Fazer Belly Friendly Rye bread therefore represents an excellent opportunity for enjoying tasty rye bread as part of a varied and balanced diet”, says Heli Anttila, VP, Innovations at Fazer Bakery Finland.
Patent pending for the production method of the winning bread
Made from wholegrain rye and oat, the Fazer Belly Friendly Rye bread was introduced to the Finnish market in 2016. It is the first low-FODMAP rye bread in the world. The production method is based on Fazer's own innovation that has an international patent pending.
Fazer's product development is steered by a consumer-driven strategy, solid nutritional know-how, technological competence and scientific research, and it is implemented in collaboration with domestic and foreign universities.
* FODMAP carbohydrates refer to the rapidly fermenting carbohydrates present in plant products. FODMAP stands for “fermentable oligo-, di-, mono-saccharides and polyols.” FODMAP carbohydrates abound in, for instance, brassica vegetables, legumes and bulbous plants, as well as cereal products.
For more information about the NutraIngredients 2017 competition, see http://www.nutraingredients-awards.com/
Further information:
Jussi Loponen, Director, R&D, Fazer Group, tel. +358 40 732 9772, jussi.loponen@fazer.com
Heli Anttila, Vice President, Innovations, Fazer Bakery Finland, tel. +358 40 752 0324, heli.anttila@fazer.com
Taina Lampela-Helin, Senior Specialist, Communications, Fazer Group, tel. +358 40 668 4600, taina.lampela-helin@fazer.com
Fazer's media phone, open Mon–Fri from 8 a.m. to 4 p.m., tel. +358 40 6682 998
Fazer Group
Fazer is an international family-owned company offering quality bakery, confectionery, biscuit and grain products as well as food and café services. Fazer operates in eight countries and exports to around 40 countries. Fazer’s mission is to create taste sensations. Fazer’s success, ever since its establishment in 1891, has been based on the best product and service quality, beloved brands, the passion of its skilful people and the Group’s responsible ways of working. In 2016, Fazer Group had net sales of 1.6 billion euros and nearly 15,000 employees. Fazer’s operations comply with ethical principles that are based on the Group’s values and the UN Global Compact.
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