Reduced carbohydrate bread hits the market

It is often said that you can get almost anything in New York, especially when it comes to food. One new addition to this ever-growing list of delicacies is reduced carb/high fibre bread, which came onto the market this month.

The product, which is being sold under a new Tribeca Oven label, has been specially formulated for carbohydrate controlled or weight management diets.

The bread contains a special premix manufactured by health corporation Fact. The new reduced carb bread, which comes in wheat and rye varieties, contains a matrix of soluble and insoluble fibres and protein.

The manufacturers believe that the bread offers consumers a number of substantial health benefits and provides a viable alternative to conventional bread which is generally high in sugar-forming carbohydrates. Diabetics can also benefit because the bread is low in digestible carbohydrates and high in fibre.

"We are extremely excited to be working with an innovative manufacturer like Tribeca Oven,"​ said Fact president Jacqueline Danforth. "New York, known as a city that sets trends for the country, is the perfect venue for the introduction of such a delicious and healthy product."​

Fact​ is a publicly-listed corporation that develops, sells and licenses functional premixes and formulations through its wholly-owned subsidiary, Food and Culinary Technology Group. The group targets clients who manufacture, distribute and market products in a variety of conventional and alternative distribution channels, including branded and private label retail opportunities, as well as food service and speciality markets.