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Vogel's Releases Hot New Loaves

Tuesday 20th April 2004


Rediscovering one of the world's most popular grains and transforming a favourite breakfast cereal into a loaf of bread provided the catalyst for the two new additions to the Vogel's Select range.

Spelt & Rye utilises the ancient grain spelt, which is from the same family as wheat and is famous for its nutty texture. One of the first grains to be grown by early farmers, spelt is naturally high in fibre as well as low in fat and sodium.

Spelt has a tough husk which protects the kernel and helps maintain freshness.

Vogel's spokesperson Scott Wright says the re-emergence of spelt is exciting for producers and consumers.

"We've delved into the past to develop a contemporary taste for today's consumers," Scott Wright said.

"Spelt has the ultimate blend of flavour and nutrients. We've been able to incorporate spelt's assets into a loaf that's great with a variety of toppings, but is especially good toasted and served with soup in the colder months."

The new Muesli loaf is a tasty combination of apricots, oats, sultanas and shredded coconut, providing another breakfast option for the "serial cereal-eaters".

"The idea of transforming a bowl of muesli into a loaf of bread excited our R and D team," Scott Wright said. "They spent many hours and developed a number of variations before settling on this particular formula.

"The result is a light and tasty loaf that is great fresh or toasted and is perfect with fruit toppings or any number of spreads."

The new loaves are now available at supermarkets.


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