Baking & Snack - July 2010 - 88

NEW ON THE SHELF

WELLNESS COOKIES
Group Biscuits Leclerc, St. Augustin de Desmaures, QC, launches two
new Praeventia cookies made with
Wellmune WGP, an ingredient clinically proven to
enhance key
immune responses. It is
derived from
the cell walls
of bakers yeast.
One 30 g packet of Praeventia cookies provides 100
mg of Wellmune WGP β-glucans.
Consuming 100 to 200 mg of
β-glucans a day activates key immune cells (neutrophils). The trans
fat-free, low-fat cookies are available
in Ginger and Dark Chocolate Chip
varieties. www.praeventia.ca

PROTEIN BAR
Luna, a brand of Clif Bar & Co.,
Berkeley, CA, introduces LUNA
Protein, the first high-protein bar
for women made with entirely
natural and organic ingredients.
According to a recent company
survey, nearly 50% of women said
they are not sure
if they are getting
enough protein in
their diets. The
less than 200
Cal bar has
a
chocolate coating and a
nougat texture
for a candy barlike consistency. Available
in Chocolate Peanut Butter, Cookie Dough and Chocolate Cherry
Almond varieties, the low-glycemic bars contain 12 g of soy/whey
protein and 3 g of fiber. They are
also rich in antioxidants (vitamins
A, C and E), a good source of vitamin D and are high in folic acid
and calcium. www.lunabar.com

BAKING & SNACK / July 2010

SNACK AND CEREAL BASES
Zumbro River Brand, Owatonna, MN, a contract manufacturer of snacks and cereals,
introduces two new snack and cereal bases with minimal sodium. The Ancient Grains
Puffs have no appreciable sodium in a 28-g serving and the Whey/
Multigrain Scoops contains 30 mg of sodium in a 28-g serving. The
Whey/Multigrain base provides 13 mg of protein, suitable for muscle building and weight loss plans. Both bases can be flavored with
low-sodium Tomato Basil seasoning to provide 80 mg of sodium
for the Ancient Grains Base and 100 mg of sodium for the Whey/
Multigrain Base. www.zumbroriverbrand.com

HEALTHY COOKIE
Blisscuits, a product of Mariel's Kitchen, Kirkland, WA, are healthy cookies containing
whole, natural and organic ingredients to provide balanced health and energy, while satisfying hunger. The all-natural Classic Cinnamon, Chocolate, Lemon and
Orange varieties are free of gluten, refined sugar and hydrogenated oils and
contain cage-free egg whites, omega-3 fatty acids and more than 40% organic ingredients. Blisscuits have an extended shelf life without the use of
preservatives, and individual packages retail for $2.99. www.MarielsKitchen.com

NUTRITION BAR
Pure Bar, Holland, MI, introduces Pure Bars. The all-natural, certified-organic bars feature fruits, seeds, nuts and vegetables. The raw bars were created to provide a convenient
packaged food that was healthy. Available in Chocolate Chip Trail Mix, Apple Cinnamon,
Wild Blueberry and Cranberry Orange varieties,
the gluten-free bars carry the tagline, "These are
way too good!" www.purebar.com

BAKING MIXES
Simply Organic, a brand of Frontier Natural Products Co-op, Norway, IA, launches two new glutenfree baking mixes, a Pancake/
Waffle mix and a Cocoa Brownie
mix. The Cocoa Brownie mix contains Fair Trade-certified sugar
and cocoa. Both baking mixes are
vegan and USDAcertified organic
and are free of hydrolyzed vegetable protein, modified food starch,
hydrogenated oils and genetically
engineered ingredients. Each mix
has an 18-month shelf life and is
priced at $4.99. Recipe suggestions are provided on each package. www.simplyorganicfoods.com

CHOCOLATE BELLS
Flowers Foods, Thomasville, GA,
offers Mrs. Freshley's creme-filled
Chocolate Bells. The bell-shaped
snack cakes contain moist chocolate
cake and chocolaty coating made
with Dutched cocoa. They are available in 2-cake single-serve packs
and individually wrapped 6-count
boxes. They are available in vending
machines, convenience stores, mass
merchandisers and supermarkets
nationwide. www.mrsfreshleys.com

http://www.zumbroriverbrand.com http://www.MarielsKitchen.com http://www.praeventia.ca http://www.purebar.com http://www.mrsfreshleys.com http://www.simplyorganicfoods.com http://www.lunabar.com

Baking & Snack - July 2010

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