Industry News | March 11, 2005

Bruegger’s Introduces Whole Wheat Bagel

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Bruegger’s Enterprises, Inc. is introducing the first bagel recognized by the U.S. Whole Grains Council, a Boston-based consumer advocacy group. “The carb craze has fizzled and our customer research shows people are looking for balanced food options including whole wheat products,” says Bruegger’s CEO James Greco. “Grain-based foods are a natural source for vitamins, minerals, fiber, and other substances that are important for good health and may help combat many chronic diseases.”

In January 2005, the Food and Drug Administration established new dietary guidelines to help Americans make better food choices and live healthier lives. According to the recent FDA recommendation, people should consume three or more servings of whole-grain products per day, with the rest of the recommended grains coming from enriched grain products. The mission of the Whole Grains Council is to increase consumption of whole grains to provide better health for all consumers.

The new whole wheat bagel is the first bagel to be recognized by the Whole Grains Council and display the Whole Grain Excellent Source stamp designed to help consumers find food products that contain whole grains. “Bruegger’s is the largest restaurant chain partnering with the Whole Grains Council to meet consumers’ needs for whole grain products away from home,” says Cynthia Harriman, coordinator of the Whole Grains Council. “We hope other restaurants will follow Bruegger's lead.”

Bruegger’s whole wheat bagel is richly textured and filled with grains and seeds and is available at participating Bruegger’s bakery-cafes nationwide. Whole seeds and grains ingredients include barley, sunflower seeds, pumpkin seeds, flax, rye, malted wheat flakes, millet, buckwheat, and corn flakes. The whole wheat bagel is available as a single bagel purchase, as part of a dozen or on a sandwich.