Délifrance has added four Omega 3 breads to its catering range.
The four Délivital loaves are supplied part-baked frozen and contain flax seeds, sesame seeds and oatflakes.
There is a bloomer, which works well for topped bruschettas or sliced for sandwiches; a boule, which makes a great crusty sandwich roll or burger bun; a petit pain long and a baguette, which are both good for sandwiches.
As a leading French bread manufacturer throughout Europe, Délifrance claims to have been the first to market with its Omega 3 baguette in 2006. It had already launched a reduced salt baguette in 2005.
Category manager Lucy Pickersgill comments: "Seeded and wholegrain breads are growing by 31% in volume in the UK as consumers demand more than simply good taste from their food.
"Our latest breads are naturally rich in Omega 3 fatty acids and fibre. And because we control exactly what we put in our breads, we can meet the demands of the nation’s escalating health drive by sourcing, controlling and introducing naturally nutritious ingredients to give an unprecendented level of nourishment and taste."
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