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Aunt Millie’s changes enzyme, renames bread

July 9th, 2010

Aunt Millie’s has converted its Early American Breads to Hearth 100% Natural Breads following an ingredient change in the product line. The reformulated and renamed bread will be available beginning July 12.

“Aunt Millie’s introduced the Early American Breads in the fall of 2009,” the company said. “These breads featured ingredients that were not genetically modified. Aunt Millie’s struggled to make a good loaf of bread with a non-G.M.O. softening agent (enzyme), so we have moved away from this to a regular enzyme. The rest of the ingredients remain non-G.M.O., but we can no longer call the bread non-G.M.O. We also found that consumers were more interested in the 100% Natural attribute than in non-G.M.O.”

The bread is available in four varieties: Whole Grain White, Amber Grains, 100% Whole Wheat and Honey Oatmeal. Each serving contains 3 grams of fiber and between 12 and 20 grams of whole grains, depending on the variety. The bread has no high-fructose corn syrup or trans fat, and it is made with sea salt.
The product’s suggested retail price is $3.19 for a 24-oz loaf.

In addition to the ingredient conversion, Aunt Millie’s said it is implementing a packaging design upgrade for the six other items in the Hearth Bread line — three under the Whole Grain subline and three under the Fiber for Life subline. The change, which will be introduced gradually over the summer, features a return to the fireplace illustration that consumers prefer, according to the company.

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