In response to growing consumer demand for gluten-free products that have a strong nutritional profile, Genius Gluten Free has unveiled new and improved recipes across its bread range.
The result of over two years of development and research led by Genius founder Lucinda Bruce-Gardyne, the new recipes all feature low levels of saturated fat and high levels of fibre, as well as no artificial preservatives.
They also boast additional vitamins and minerals, with Omega 3 added to brown and seeded loaves and calcium and iron added to white loaves, closer aligning them to traditional bakery products. Natural preservatives within the recipes provide an extended shelf life, meaning the products now last up to three days longer than before.
Rolling out now, the new recipe loaves will be marked with a ‘new’ flash, with the low saturated fat, no artificial preservatives and high fibre messages also communicated on pack.
Genius Chief Executive Roz Cuschieri commented: “Taste remains the number one consideration for purchase within the gluten-free category, however our consumers are increasingly conscious about the nutritional profile of their bread, and we always listen to our customers. We felt there were no products in the market that met both of these demands and, as category-leader we’re perfectly positioned to pave the way for a new generation of gluten-free bread.”
Since launching in 2009 Genius has seen strong success and currently holds a 26.9% moving annual total value share of free-from bakery in Great Britain with three of the top five products within the category.
