The healthiest supermarket breads - and what to choose to replace Bürgen
The bread brand Bürgen is exiting the New Zealand market, prompting consumers to look for healthier alternatives. Experts suggest focusing on fibre content and noting that supermarket breads have generally reduced salt levels over the past decade.
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Provides consumer health guidance and market updates on staple food availability.
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Supermarket bread is a staple in most Kiwi shopping trolleys but how healthy are our favourite brands? Photo / Herald composite
Wholegrain, multigrain, high-protein or low-carb? If the bread aisle makes your eyes glaze over, you’re not alone. Between loaves that promise to be “stone-ground”, “high-protein”, or “handcrafted”, it can be hard to tell which ones are actually good for you and which are just good at marketing.
Fans of Bürgen will now be looking for a bread replacement, with the company announcing on Sunday it will no longer be available on New Zealand supermarket shelves .
The brand, owned by Australian manufacturer George Weston Foods, said in a post on Facebook: “We’re pretty gutted to be leaving, but mostly, we just want to say a huge thank you for having us at your table all these years”.
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