Wednesday, May 7, 2014

The Grainology Experience with Sunshine Bakeries

In these days, people are becoming more and more health conscious.

We started looking out for food with healthier nutrition and ingredients, while avoiding those that are not. We are not just looking out just for low calories and cholesterol, but also for foods with low Glycemic Index, and more.

While the benefits of wholegrains are plenty, what is the next evolutionary step to unlocking greater health benefits from grains?

Well, the answer lies in sprouted wholegrains.
Let me share with you more information through the grainology experience I had with Sunshine Bakeries.

Credits Sunshine Bakeries.

Sunshine Bakeries, Singapore’s first commercial manufacturer and marketer of bakery products is proud to announce the launch of the Sunshine Extra Fine Sprouted Wholemeal Bread.

Here at Singapore Botanic Gardens for the grainology experience.

The event started off with a welcome address & The Grainology Experience by Sunshine Bakeries’ Spokesperson, Mr Nicholas Koh.

There was also a video conferencing segment by Ms Cynthia Harriman, Director of Food & Nutrition Strategies, US Whole Grains Council (WGC).

During the conference, Ms Cynthia shared with us the important benefits of sprouted grains:

Sprouting is what seeds do naturally, when the right moisture and temperature are present. 
When a grain kernel begins to sprout, the process unlocks many of the grain’s nutrients, making them more absorbable by our bodies. 

Sprouting activates the transformation of starch into simpler molecules, improves the low glycemic index and making it easier for our digestion. 

Studies have shown that sprouting increases folate, Vitamins Bs and C, as well as iron, essential amino acids, while reducing gluten load. It also increases soluble fiber, which helps maintain healthy blood sugar and cholesterol levels. In turn, this reduces the risks of diabetes and heart diseases.

Knowing the society needs of healthier food, Sunshine Bakeries has come up with an innovative new product: Sunshine Extra Fine Sprouted Wholemeal Bread.

With extra fine 80% wholemeal flour that gives it an extra softness in each bite.

This newly launched product is endorsed by the Health Promotion Board (HPB) as a Healthier Choice product, and it also has the distinction being the first product in Asia to be endorsed by the US Whole Grains Council.

Sunshine Bakeries has also unveiled three new additions to the Choc Wholemeal Cream Roll Range that push the envelope of traditional cream rolls: Cocoa, Coconut and Caramel.

These chocolate wholemeal cream rolls are delicious, contain higher whole-grains, and fortified with Prebiotics (which promotes the growth of good bacteria to maintain a healthy digestive system). 
They are also enriched with Vitamins B1, B2, B3, which helps to release energy from proteins, fats, and carbohydrates. 

All these new products are now available in all leading supermarkets, convenience stores and petrol marts.

After listening to the talk, we were served with whole-grains bread high tea.

Queen's Coronation Egg with Cranberries.

Refreshing cucumber tea sandwiches and PBB marshamallow toasties.

Though the sandwiches may looked simple, but they were yummy and delicious. You can make these scrumptious sandwiches for your family and friends too.

With Jia Hui enjoying our high tea.

Scan the QR code to find out more about Sunshine Bakeries.

Thanks Sunshine Bakeries for having me at the event and also for giving me a picnic basket.

Guess what was in the basket?
The newly launched bread.

I am someone who cannot leave without bread. It is a staple food for me.

An OOTD of me before leaving Botanic Garden.

If you are interested in finding out more about Sunshine Bakeries, please visit http://www.sunshine.com.sg/

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