18 July 2018
We are very proud to announce that Monash University and Bakers Delight have partnered to bring to you, freshly baked low FODMAP bread. Wholegrain LowFOD™ loaves and rolls by Bakers Delight have been laboratory tested by Monash the founders of the low FODMAP diet and the pioneers behind the research.
Dr Marina Iacovou - Senior Project Manager and Research Dietitian (Monash University)
Professor Nicolas Georges - General Manager Growth and Innovation (Bakers Delight)
This began more than 13 years ago where a diet low in FODMAPs was found to help with symptoms such as bloating, abdominal pain, ‘gas/wind’ constipation and/or diarrhoea - symptoms associated with irritable bowel syndrome (IBS). The team at Monash’s Department of Gastroenterology, who coined the term FODMAP, still continue to explore dietary therapies for gut-related conditions such as IBS with a purpose to translate their findings into practice.
Through our social media channels, we are reminded every day and very pleased to hear how much a low FODMAP diet has changed people’s lives:
'Thank you Monash for all your work, you have changed my life' - Sally
'The app has changed my life, I can now function like a normal person' - Jasmine
'Thank you so much Monash, your guidance makes each day better' - Anne
As the leaders in freshly baked bread, it was a no-brainer and only natural for us to team up with the leaders in anything FODMAPs.
Bakers Delight, Australia’s most successful bakery franchise, was established in 1980 by a fourth-generation baker Roger and Lesley Gillespie, together with Gary Stephenson as a single bakery on Glenferrie Road in Hawthorn, Melbourne. It has now passed on to the next generation Elise Gillespie and her husband David Christie leading Australia and New Zealand whilst Aaron Gillespie is leading the Canadian business.
An Australian family owned company, Bakers Delight has over 700 bakeries (562 in Australia, 24 in NZ, over 120 in Canada and even 2 in the USA) managed through small family business franchisees, employing more than 15,000 people, serving 2 million regular customers per week throughout Australia, New Zealand, Canada & USA where the company trades under the COBS Bread brand.
As a family business supporting a network of family businesses, providing for nutritious healthy routines has always been at the centre of our priorities. Over many years, Bakers Delight has created a variety of everyday solutions that families can easily adopt, by simply switching from a traditional bread offer to a nutritionally adapted bread that will cater for their needs without changing their habits. Our high fibre low GI has been a hallmark of our range for years and our Cape Seed Loaf is truly a super food with multiple minerals content and natural fibre at concentrated levels.
So, when we heard about Low FODMAP and the relief it could offer to many IBS sufferers, we did not hesitate to develop a solution with Manildra, our long-standing flour supplier and partner.
Always striving to create easy health wins for our customers, Bakers Delight are pleased to see great feedback from the FODMAP community with an overwhelming support on social media for the Wholegrain LowFOD™ range.
‘OMG you just made my FODMAP life! Thank you Bakers Delight!’ Emily
‘Thank you! I am so excited to have bread and rolls again!’ Alice
‘I can eat homemade burgers again!!! I knew 2018 would be awesome!!!’ Angharad
We are looking forward to developing this offer further with the support of Monash to increase the awareness of this breakthrough in bread and expand it to new territories. A healthy lifestyle doesn’t have to be complicated but it certainly needs an everyday discipline. We just plan on making that easy.
*Proceeds from the sale of the app and booklet contribute to research