Important notice to customers — product packaging changesLearn More

NEW FOOD PACKAGING IN STORE NOW

From August 2018, customers will notice our rebranded food packaging start to appear on shelf in all major stockists.

  • CURRENT Packaging
  • new Packaging

We are excited to announce our new packaging will start to appear on shelf from August 2018. This transition to new packaging will occur over a number of months. During this time there will be a mix of current and new packaging on shelf.

There are no major changes to these products, in some instances there is a small name change or slight recipe improvement, see below for the full details.

Products purchased via the website will be delivered to customers in our old packaging until the end of October. From November, products ordered from the website will be delivered in the new packaging.

Please note, our Infant Formula packaging will not be rebranded until later in 2019.

For any questions, connect with our team of accredited practising Dietitians on +61 3 6332 9200

Product name changes

  • Cereal Name Changes
  • CURRENT Packaging Organic Baby Rice
  • NEW Packaging Organic Rice with Prebiotic (GOS) Note: Our Baby Rice recipe has been upgraded to now include GOS Prebiotic
  • CURRENT Packaging Organic Vanilla Rice Custard
  • NEW Packaging Organic Milk & Vanilla Baby Rice
  • CURRENT Packaging Organic Apple & Cinnamon Porridge
  • NEW Packaging Organic Apple & Cinnamon Baby Porridge
  • Ready To Serve Name Changes
  • CURRENT Packaging Organic Banana, Pear & Mango
  • New Packaging Organic Banana, Pear, Apple & Mango
  • CURRENT Packaging Organic Mango, Blueberry & Apple
  • New Packaging Organic Blueberry, Mango & Apple
  • CURRENT Packaging Organic Peach & Apple
  • New Packaging Organic Grape, Apple & Peach
  • CURRENT Packaging Organic Pumpkin & Tomato Risotto
  • New Packaging Organic Pumpkin, Sweet Potato & Tomato
  • CURRENT Packaging Organic Broccoli, Beef & Brown Rice
  • New Packaging Organic Beef & Vegetables
  • Note: We have also upgraded some of our RTS recipes to remove added sugars and to remove some of the more complex ingredients that are not required for young children such as Tamari.
  • RUSKS NAME CHANGES
  • CURRENT Packaging Organic Milk Rusks Toothiepegs
  • New Packaging Organic Milk Rusks

Living Wheat Free

Only wheat grains and ingredients made from wheat, need be avoided by those with a childhood wheat allergy.

This makes a wheat free diet similar to a gluten free diet, but with a few more food choices. If you are eating gluten free; the grains wheat, rye, triticale, spelt, barley, controversially oats, and ingredients made from them, are all off the menu.

The bulk of the wheat free diet mimics gluten free eating, consisting of fresh fruits, vegetables, plain meats, eggs, plain dairy foods, legumes, nuts and seeds. 

Most commercial pastas, breads and baking products consumed tend to be gluten free. However, 100% rye bread and other wheat-free, rye, barley and oat products can be eaten. For example, barley malt extract in breakfast cereals is no longer a concern, opening up a wider choice of rice and corn-based cereals for those avoiding wheat instead of gluten.

You will need to become familiar with words on a food label that refer to wheat and its different forms.

  • Durum, spelt, einkorn, emmer and kamut/khorisan are different types of wheat.
  • Semolina, bran, faro, farina, wheat berry, bulgur/burghul and wheat germ are different milled or processed sections of the wheat grain.
  • Triticale is a hybrid of wheat and rye, so should be avoided on a wheat free diet
  • Cous cous is not a grain at all but a commercial product made from durum wheat or semolina. You can sometimes find wheat and gluten free versions of cous cous, but make sure you read the label correctly.
  • Plain, self-raising, wholemeal, enriched, atta, Graham, maida & all purpose flours are ground to a variety of levels of fineness, from different wheats, and include different parts of the wheat grain. 
  • Hidden wheat protein which will mostly be gluten, is commonly found in processed foods because it improves their texture, flavour and holds in moisture. 
    • Seitan or Vital wheat gluten is isolated from wheat and modified to improve the structure of baking products or to increase the protein content of lower protein wheat-free flours. It is often used in faux meats to boost plant protein sources in vegetarian and vegan cooking. It’s also found in some seafood such as crab sticks.
    • Wheat starch (wheaten cornflour), is the refined starch portion of the wheat kernel. It is a popular thickener in commercial products. Only very small amounts of wheat protein remain, but avoidance is still recommended, unless otherwise advised.
    • Wheat refined thickeners and emulsifiers could be found in yoghurts, ice-creams, butter, seasonings, marinades and dressings (2). The manufacturer must state on the label if a wheat-derived ingredient has been used. Very little wheat protein remains, but they should be avoided unless otherwise advised.
    • Glucose syrups from wheat are highly refined to remove the protein. If proteins remain, they are not effective gelling agents in confectionary. This refining process is so successful that it is the only wheat derived ingredient considered safe for all those with a wheat allergy.

 

Seek help from an experienced dietitian to advise how to change the diet to ensure your child’s nutrition is maintained for growth and development. Further information can also be found at these sites.

 

Further reading:

https://www.allergy.org.au/patients/food-allergy/ascia-dietary-avoidance-for-food-allergy/wheat

https://allergyfacts.org.au/allergy-anaphylaxis/food-allergens/wheat

https://www.slhd.nsw.gov.au/rpa/allergy/resources/allergy/wheatallergy.pdf

 

References:

Venter C et al. A patient-specific approach to develop an exclusion diet to manage food allergy in infants and children. Clin Exp Allergy. 2018;48:121–137.

Jessica R Biesiekierski. What is gluten? Journal of Gastroenterology and Hepatology 2017; 32 (Suppl. 1): 78–81. doi:10.1111/jgh.13703

Dr. Kim Faulkner-Hogg

About the author

Dr. Kim Faulkner-Hogg: BSc, Grad Dip Nutr & Diet, Adv APD, AN, PhD Kim is an Advanced Accredited Practising Dietitian with more than 20 years experience with coeliac disease and food intolerances. Kim has completed her PhD in Coeliac disease and the gluten free diet and was a consultant dietitian to Coeliac NSW/Australia for a number of years. She has a Private Practice in Malabar, Sydney and she lectures to dietitians, other health professionals, the food industry and the public on these topics.

Important Notice to Parents and Guardians

  • Breast milk is the best for babies. The World Health Organisation recommends exclusive breastfeeding for the first six months of life. Unnecessary introduction of bottle feeding or other food and drinks will have a negative impact on breastfeeding. After six months of age, infants should receive age-appropriate foods while breastfeeding continues for up to two years of age or beyond. Consult your doctor before deciding to use infant formula or if you have difficulty breastfeeding.
  • The content on this website is intended as general information for Singaporean residents only and should not be used as a substitute for medical care and advice from your healthcare practitioner. According to recommendations from the Singapore Health Promotion Board, solid food should be given to babies only after 6 months.
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