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Belvita Breakfast Biscuit.

Following the successful launch of the Belvita Breakfast Biscuit range in the UK last January, a new exciting twist is being added to the range--the new Belvita Breakfast Yogurt Crunch, providing another delicious solution for rushed mornings.

Specially designed for breakfast, the Belvita Breakfast Yogurt Crunch consists of two crunchy Breakfast Biscuits sandwiched together by a creamy live yogurt filling--it provides a source of calcium and is the only biscuit in the UK to contain live yogurt cultures.

Developed with Belvita nutritionists, the Belvita nutritionists, the Belvita Breakfast Yogurt Crunch is made with five wholegrains, is rich in cereals, provides a source of fibre and calcium and contains a selection of vitamins and minerals including vitamin E, thiamin, niacin, calcium, magnesium and iron.

As with all Belvita Breakfast Biscuits, when eaten as part of a balanced breakfast, Belvita Breakfast Yogurt Crunch regularly and continuously releases carbohydrates over four hours to keep you going all morning.

The Belvita Breakfast Yogurt Crunch is available in supermarkets and leading retailers now and comes in a 253g box containing five sachets of two biscuits.

It complements the other Belvita Breakfast Biscuits already brightening up mornings, including Honey & Nuts with choc chips, Crunchy Oats, Milk & Cereal and Fruit & Fibre.

Rahul Gursahani, Senior Brand Manager at Kraft Foods says that the Belvita Breakfast range has been years in development in order to maximise its nutritional benefits and Yogurt Crunch is the latest variant from their team of experts.

"Breakfast biscuits have been a regular part of the breakfast culture in continental Europe for decades and even though they've only been available in the UK for a very short time, they have been embraced here with open arms and have experienced remarkable category growth," says Rahul Gursahani.

Contact Kraft Foods Europe on tel 01242 236101 or visit.
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Title Annotation:NEW PRODUCTS
Publication:Food Trade Review
Date:Jan 1, 2012
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