By Jane Ayer
By Jane Ayer
foods definitely were the place to be in 2007. Product developers and
food scientists had a ball coming up with unique, healthier versions of
your average, everyday food. We discovered two new products that fit
Functional foods definitely were the place to be in 2007. Product developers and food scientists had a ball coming up with unique, healthier versions of your average, everyday food. We discovered two new products that fit the bill.
The first is a cookie with a healthy conscience. Created by the Food Development Group, Armadillo cookies are a range of snacks that are good to the tastebuds and good for the health. Filled with soy, calcium, omega-3 and inulin, these goodies encourage “intelligent snacking.” Our favourite was the almond white chocolate with soy and calcium, though the other two flavours (cranberry apple with inulin and omega-3 oatmeal raisin with barley) were also a hit with some of the people we asked to sample them. We loved that we could grab a pack of these to stick in our bags on our way out the door. They’re excellent for a road trip to help stave off hunger in between rest stops and for those times when only greasy, fried food is on the offering. We liked that we could snack on these treats and not feel guilty about it.
And then there’s the new line of organic whole grain bread products from Kasseler Food Products Inc., which are low in sodium, very high in fibre and enriched with omega-3. Marketed under the label Erich’s Extraordinary Bread Co. (love the name), the breads are available at a number of food retailers in Ontario, Manitoba, Saskatchewan and Alberta. With a very long, natural shelf life, the bread is nutty and tasty, and great toasted or plain. Made almost entirely of organic ingredients, one slice of bread has a whopping 11 grams of fibre. Consumers can choose from pumpernickel and flaxseed rye. These breads come in a resealable bag to help with shelf-life.