New Technologies & Innovations

The new Zero Sugar Waffles are designed for consumers seeking to reduce their sugar intake while maintaining the convenience and enjoyment associated with frozen breakfast products.

The latest product enhancement reflects the company’s efforts to address the evolving needs of artisan bakeries, pastry chefs and commercial manufacturers seeking premium chocolate solutions for products such as croissants, pain au chocolat and Danish pastries.

The development underscores the company’s continued investment in high-performance rheological and extrusion systems serving food, pharmaceutical, polymer, and advanced materials industries globally.

The cooperative will add 270,000 tonnes of storage capacity at its key Mingenew receival site to support growers and improve grain handling efficiency.

Product positioning and formulation highlights include the use of 100% wholegrain oats in the biscuit base and a white chocolate flavour coating rather than a plain sugar glaze