Since 2021, Arnott’s has been introducing some of its most loved biscuits – sweet and savoury – in a gluten-free format. Kim Berry speaks to Arnott’s Group CMO, Jenni Dill.
Q: What prompted the gluten free range?
At Arnott’s our purpose is to create delicious moments for all Australians, and we know that those avoiding or intolerant to gluten were missing out. The Arnott’s Gluten Free range is the result of years of dedicated research, prototyping, and testing of various gluten free ingredient combinations.
The range now has nine products but when we first launched, our focus was on developing a gluten free version of our most iconic bikkies that the whole family can enjoy – Scotch Finger, Choc Ripple, and Tiny Teddy. Since then, we have introduced Gluten Free Mint Slice, TeeVee Snacks, Shortbread Cream and Tim Tam. The newest members of our Gluten Free family are the savoury options of Gluten Free Jatz and Gluten Free Barbecue Shapes.
Q: What is the demand for gluten free products?
Coeliac Australia found more than three million Australians (roughly 11 per cent) follow a gluten free diet, while one in 70 have coeliac disease. We continue to see demand grow for gluten free products across all supermarket categories.
Q: What was the impact on manufacturing?
Arnott’s has made significant changes and investments to its baking process to bring the gluten free range to market, the biggest being creating a dedicated gluten free bakery that covers our sweet and savoury portfolio.
The Arnott’s Group adheres to the strictest gluten free labelling laws in the world (Australia New Zealand Food Standard’s Code), ensuring all our raw materials and products are gluten free through rigorous ongoing testing.
Additionally, Arnott’s has partnered with Coeliac Australia to endorse the range. Its logo on the pack lets consumers know quickly and easily that the product is gluten free.
Q: What’s next for the gluten-free treatment?
We are constantly monitoring trends and listening to consumer feedback to help decide what is next from Arnott’s. So, keep an eye out, there’s more to come in this space.
This article first appeared in the June/July edition of Food & Drink Business.
