Bakers Delight has released a new Hi-Protein, Low Carb Wholegrain Loaf as the latest step in the brand’s health range.

The new release contains 50 per cent less carbohydrates than the traditional wholemeal loaf, and delivers 50 per cent of the Grains & Legumes Nutrition Council’s (GLNC) recommended 48g daily wholegrain target.

Bakers Delight chief executive officer Elise Gillespie said the new loaf reflected the brand’s ongoing evolution to meet changing customer expectations.

“We know our customers’ needs are constantly evolving, so our range must evolve with them,” she said.

“The Hi-Protein Low Carb Wholegrain has been carefully developed to deliver the nutrients people are looking for without compromising on the taste and quality Bakers Delight is known for.

“It’s about offering a bread that works harder for our customers – fueling busy, active lifestyles while still delivering on flavour, freshness and enjoyment.”

GLNC general manager Kathy La Macchia said wholegrains remain one of the most important nutritional components in bread.

“…providing fibre, vitamins and minerals that support overall health. Yet many Australians are not meeting the recommended daily intake,” she said.

“Products like Bakers Delight’s HI-Protein Low Carb Wholegrain Loaf help bridge that gap, making it easier for consumers to increase their wholegrain intake while also benefitting from higher protein and fibre in a convenient, everyday food.”