Go Natural Muesli Slice: Analysis of Product and Innovations

This report provides an overview of the 'Go Natural Muesli Slice,' a product by 'Go Natural,' an Australian food manufacturer. It highlights the product's use of natural, locally sourced ingredients, its target market of health-conscious working adults, and its nutritional benefits, including the use of whole grains, dried fruits, and yogurt. The report details the product's description, ingredients, manufacturing process, and packaging, emphasizing innovations in processing, packaging, and nutritional aspects, such as the advocacy of locally sourced ingredients and clear labeling. It further explores future opportunities for the product line. Desklib provides more solved assignments for students.

Running head: GO NATURAL MUESLI SLICE
GO NATURAL MUESLI SLICE
Name of the Student:
Name of the University:
Author note:

1GO NATURAL MUESLI SLICE
Executive Summary
‘Go Natural Muesli Slice’ I an innovative and convenient food product, enriched with the
goodness of wholegrains like oats, and a host of healthy dried fruits such as apricots, berries and
bananas, along with a touch of yogurt. The product prides itself through the usage of natural,
wholesome, locally sources ingredients, formulating into a nutritious on-the-go snack overfilled
with freshness. Innovative varieties in the form of protein and reduced fat cereal bars are also
available, as innovative processing innovations However, the product line of ‘Go Natural’ has
scope for many future possibilities and modifications, which will further enhance consumer
awareness and buying capacity.

2GO NATURAL MUESLI SLICE
Table of Contents
Introduction..........................................................................................................................3
Product Overview............................................................................................................3
Target Group....................................................................................................................3
Discussion............................................................................................................................4
Product Description and Ingredients...............................................................................4
Process.............................................................................................................................6
Packaging.........................................................................................................................8
Innovation......................................................................................................................11
Packaging and processing Innovation.......................................................................11
Nutritional Innovations..............................................................................................12
Future Opportunities..................................................................................................13
Conclusion.........................................................................................................................14

3GO NATURAL MUESLI SLICE
Introduction
‘Go Natural’ is a food manufacturing organization based in Australia, established by
David and Kate Worth (1). The following report emphasizes on the key features of ‘Go Natural
Muesli Slice’, shedding light on its various packaging, processing and product innovations
presented.
Product Overview
‘Go Natural’ was formulated 25 years ago, based on the principle of manufacturing
healthy, wholesome products with the conductance of procuring natural, organic ingredients
from various localized sources. The organization advocates the importance of indigenous
agricultural sources, as mentioned in their foundation policy of obtaining ingredients from
localized farmer markets, overfilled with wholesomeness and freshness (2). ‘Go Natural Muesli
Slice’ is a sliced amalgamation of a range of nutritionally beneficial ingredients such as dried
fruit and nuts, mixed with indigenous oats sources from Australia (3).
Target Group
The emerging trends of obesity, cardiovascular diseases and metabolic syndrome, have
grown to be a concerning problem amongst the adults, as well as children of Australia as well as
worldwide, as opined by the World Health Organization (4) and the Australian Institute of
Health and Welfare (5). A reduction in the ingestion of cholesterol-lowering compounds such as
whole-grains, act as resultant factors in the increasing serum cholesterol, triglycerides and the
subsequent incidence of cardiovascular diseases (6). Further, high parameters of occupational
stress and unfeasible work schedules, further result in dietary misconduct and food avoidance by
workers, further implicating detrimental effects on overall physiological and as well as

4GO NATURAL MUESLI SLICE
psychological competencies (7). Hence, focusing on the growing advocacy concerning the
necessity for inclusion of core dietary groups, ‘Go Natural Muesli Slice’ is a nutritionally
innovative food product, aiming to target Australian, working adults, further inflicted with the
fatal symptoms of metabolic disorders, with beneficial dietary and nutritional outcomes (8).
Discussion
The following paragraphs aim to shed light on the various processing, packaging and
nutritional features followed by innovations of ‘Go Natural Muesli Slice’.
Product Description and Ingredients
The key ingredients involved in the manufacturing of ‘Go Natural Muesli Slice’ are
tabulated below in Table 1. ‘Go Natural Muesli Slice’ is a bar comprising of whole grains such
as oats, dry fruits and additionally supplementary ingredients (3). The functional benefits of oats
have been documented as an essential whole grain, with low glycemic index, hence gifted with
the property of encouraging sustainable, gradual increments in one’s energy and blood glucose
profile. The consumption of low glycemic foods has been known to be beneficial for individuals
inflicted with diabetes, metabolic and cardiovascular diseases (9). Oats are also overfilled with
the soluble fiber beta-glucan, a component known to reduce serum cholesterol levels and the
resultant susceptibility of cardiovascular diseases (10).Nuts and whole grains are also essential
reservoirs of dietary antioxidants such as Vitamin E that is, ‘tocopherol’ with noticeable free
radical scavenging properties and the resultant reduction in inflammation and metabolic
syndrome occurrences (11). ‘Go Natural Muesli Slice’ are also enriched with additional dry
fruits such as bananas, strawberries, apricots and yogurt (3). Bananas are popular tropical fruits
known for their energy enhancing and soluble fiber capabilities (12), whereas strawberries are a

5GO NATURAL MUESLI SLICE
rich source of antioxidants known as ‘anthocyanins’ – compounds responsible for imparting
color singlet-oxygen quenching principles, resulting in reduce internal inflammation and
subsequent decrease in susceptibility of metabolic and carcinogenic disorders (13). The recent
research on the beneficial functioning of gut micro-flora has advocated the requirement of
consumption of pro-biotic foods such as yogurt, which has been known to enhance digestion and
immune processes through colony enhancement of the same (14). ‘Go Natural Muesli Slice’ also
contain sugar as a supplementary component which aims to impart quick energy, and impart
desirable textural and organoleptic qualities through caramelization (15).The muesli slices also
contain additional ingredients such as coconuts, cinnamon, dates, apples and cranberries
(3).Apples are a rich source of the soluble fiber pectin along with beneficial flavonoid quercetin,
which possess considerable health cholesterol-lowering and anti-inflammatory health benefits
(16). Dates act as provision of concentrated energy and essential iron (17). Further, the
electrolytes, such as sodium and potassium provided by the above fruit grain ingredients,
enhance blood circulation, reduce muscle cramps and improve cognitive and memory
functioning (18).
Table 1: Role of Key Ingredients in supporting product technological functions in
Go Natural Muesli Slice
Image* Ingredient Role
Whole meal wheat flour
(fortified with Thiamin and
Folate)
Source of fiber, essential b-
vitamins and vitamin E, acts
as binding agent (19)
Diced Apricot pieces Source of vitamin A, fiber
(17)
Brown Sugar Adds sweetness and texture
(15)
Rolled Oats Rich source of fiber, sodium
and potassium, beta-glucan

6GO NATURAL MUESLI SLICE
with cholesterol lowering
effects (10)
Yogurt Binding agent, improves
digestion (14)
Cinnamon Flavor enhancement (20)
Banana Source of energy, fiber and
potassium (12)
Dates Source of energy and Iron (17)
Cranberry pieces Source of antioxidants, fiber (21)
Strawberry pieces Source of antioxidants (13)
Coconut (Shredded) Source of fat and energy (18)
Whey Protein isolates and
concentrates
High source of protein for high-
protein muesli bar (22)
(Source: As designed by the author)
Process
The flowchart mentioned below highlights the salient features of the manufacturing
process of ‘Go Natural Muesli Slices’. The major components of the manufacturing process
involve mixing of the dry ingredients with liquid sweeteners, followed spreading, cooling and
baking of the slurry with the aid of controlled heat transfer (23).
*free source images from Pexels.com

7GO NATURAL MUESLI SLICE
1. Procurement of raw materials
based on grading and quality
(23, 24)
2. Mixing of dry ingredients
and liquid sweeteners in bins
(23, 24)
3. Spreading of
mixture in trays by
feeders and
spreaders (23, 24)
4. Rolling and compression of slurry
by compression rollers (23, 24)
5. Baking of slurry in
convection oven (23, 24)
6. Cooling and
setting of bars
prior to slicing
(23, 24)
Manufacturing Process flowchart of Muesli Slice bars
(Source: As designed by the author)
Figure 1: Manufacturing of Cereal Bars
(Image Source: 24)

8GO NATURAL MUESLI SLICE
Packaging
The purpose of imparting consumer awareness and purchasing with regards to the
promotion of a food product, is impossible without the presence of adequate packaging. The
packaging of a food product aims to transmit information, concerning its nutritional information,
the usage of salient ingredients, the precautionary data of potential allergens, the availability of
sufficient feedback, as well its price and origins (25). One of the key features of packaging is the
presence of a protective layer enclosing the key components of the food product from potential
damage during transport and delivery, along with conservation of its freshness and nutritional
quality and enhancement of its attractiveness, further resulting in increased customer buying
practices (26).‘Go Natural Muesli Slice’ consists of flexible and durable packaging wrappers
which not only impart adequate product data to the consumer, the product from damage and
nutritional loss (27). For the purpose of a horizontal flow wrap of a concerned product, various
heat sealing as well as cold sealing technologies can be utilized which conserve key product
characteristics as well as enhance opening of the product package with ease (28). The various
health claims of ‘High protein’ and ‘97% fat free’, along with nutritional information, allergen
warnings and ingredients are printed vividly on its front face packaging as evident from Figures.
(29, 30).
Figure 2: Printed Health Claims of ‘Go Natural’ (Image Source: 29, 30)

9GO NATURAL MUESLI SLICE
Function
Protectio
n
Utility Communication FSANZ
Standard
Complianc
e
Huma
n
Sealed
flexible
horizontal
flow
wrap
packagin
g
Easy to
open
Protection
and
conservatio
n of
product
freshness
and
nutritional
quality (27,
28)
Brand and
product
name
Standard
1.2.1-8 (1)
(a)
Labeling
requirement
, Name of
food (41)
Ingredients Standard
1.2.1-8 (1)
(e)
Labeling
requirement
s, statement
of
ingredients
(41)
Standard
1.3.2,
Schedule
17,
Voluntary
fortification
, permitted
vitamins
and
minerals
and
amounts
(41)
Allergen
Warnings
Standard
1.2.1-8 (1)
(d)
Labeling
requirement
s, warning

10GO NATURAL MUESLI SLICE
statements
(41)
Weight of
Product
Standard
1.2.1-8
Labelling
requirements
(41)
Nutrition
Information
Standard
1.2.1-8 (1)(i)
Labelling
requirements,
nutrition
information
(41)
Standard
1.2.8
Nutrition
information
requirements
(41)
Standard
1.3.2,
Schedule 17
Voluntary
fortification,
permitted
vitamins and
minerals and
amounts (41)
Manufactur
er details
Standard
1.2.1-8 (1)(c)
Labelling
requirements,
name and
address of
the supplier
(41)
Standard
1.2.2
Food
Identification
requirements
(41)

11GO NATURAL MUESLI SLICE
Material
and disposal
Standard
1.2.1-8 (1)(g)
Labelling
requirements,
directions for
use (41)
Standard
1.2.6
Directions
for use and
storage (41)
Bar Code Standard
1.2.1-8 (1)(g)
Labelling
requirements,
storage
conditions
(41)
Standard
1.2.6
Directions
for use and
storage (41)
Table 2: The ‘Packaging Matrix’ Intersections in ‘Go Natural Muesli Slices’
(Image Source: Author’s own images)

12GO NATURAL MUESLI SLICE
Innovation
The following section of the report highlight the innovative procedures involved in the
packaging, processing and nutritional principles of ‘Go Natural Muesli Slices’.
Packaging and processing Innovation
One of the key innovations highlighted by ‘Go Natural Muesli Slices’ lies in their product
processing principles, which highlights the necessity of advocating the wholesomeness.
Freshness and healthiness of ingredients which are procured indigenously through locally
conceived sources, for the purpose of manufacturing of the concerned food item. The oats
required as a major component in the manufacturing of ‘Go Natural Muesli Slice’ are procured
from Australia itself, through establishment of supportive communication networks with
localized farmers markets (1).Hence, through the conductance of such principles, as prior step
before commencement of product manufacturing, ‘Go Natural Muesli Slice’ presents a rare and
novel innovation by the executing the simultaneous advocacy of locally manufactured goods and
agricultural practices, along with the conductance of production of varied flavors of energy bars
(2).
‘Go Natural’ also underwent key innovations and modifications in its packaging and
labeling with regards to the inclusion of fruit pieces within the coatings of yogurt, as
supplementary ingredients added to its various innovative breakfast and cereal bars. Prior to the
amendments, there was prevalent consumer confusion where it was considering that the
organization was implementing the usage of fruit ingredients devoid of any procedures of
processing. However, upon expression of concerns by the Australian Competition and Consumer

13GO NATURAL MUESLI SLICE
Commission, ‘Go Natural’ actively executed the required amendments of clarified mentioning
regarding the usage of dried or processed fruits, along with concentrated fruit based products, in
its packaging and labeling, as well as website based information content (31).
Table 3: Packaging and processing innovations of Go Natural Muesli Slice
Consideration Innovation Advantage
Advocacy of freshness and
wholesomeness of ingredients
Procurement of ingredients
from indigenous Australian
sources and farmers markets
(1, 2)
Increasing awareness of
localized food production
groups (1, 2)
Modifications of product
packaging
Highlighting usage of fruit
based concentrates in product
labeling (31)
Enhanced customer awareness
regarding product ingredient
profile (31)
Nutritional Innovations
Proteins have been advocated widely for their beneficial nutritional implications
enhancing the process of muscle repair and regeneration, as well in the enhancement of satiety
with resultant benefits in reduction of faulty food cravings and increased insulin resistance,
further beneficial for the optimum functioning of diabetics (32). Hence, on the major nutritional
innovations highlighted in ‘Go Natural Muesli Slice’ is the addition of a novel variety of muesli
bar in the form of ‘Baked Protein Lumberjack’ (30). The concerned muesli bar is concentrated in
essential protein-rich components such as whey proteins which will not only enhance fullness
and satisfaction, but also muscle recuperation (33).
Further, there has been an increased nutritional recommendation in the reduction of
consumption concerning fat-rich processed and cooked products which are key factors in the
resultant increase in serum cholesterol and triglyceride levels, further paving the way for
susceptibility to the occurrence of metabolic disorders such as cardiovascular diseases (34). ‘Go
Source: (As designed by the Author)

14GO NATURAL MUESLI SLICE
Natural Muesli Slices’ considers this imperative nutritional concern and aims to mitigate the
shortcomings by addition of another novel variety in its muesli slices labeled as ‘Baked 97% Fat
Free Banana Muesli Slice’. The concerned product provides over 11 grams of saturated fat,
which is significantly lower than the rest of the available variations (29). The concerned muesli
slice also incorporate cinnamon - a warm spice known to aid in weight loss and fat reduction,
through the enhancement of the body’s metabolic rate (20).The incorporation of fiber dense
ingredients such as dates and bananas, further reduce the incidences of weight gain through
increased satiety by regulation of the transit time of the gastrointestinal system (12, 17), a benefit
also implicated by the incorporation of whole grains such as oats. Further, the increased satiety is
also advantageous for the enhanced regulation of glucose metabolism, further resulting in
improved metabolic control during the occurrences of diabetes (10).
Another additional product manufacturing innovation formulated by ‘Go Natural Muesli
Slices’ is the incorporation of the fundamental principle of manufacturing of ‘on-the-go’ snacks,
which reveals to be a convenient food consumption solution for employed individuals who
encounter comprise in adequate dietary habits due to ongoing occupational stresses and lack of
flexible or feasible work timings (2). The availability of adequate nutritional options along with
the opportunities for food consumption, have been reported to inculcate beneficial health
implications upon the overall physiological health and cognitive performance of the concerned
employees. (35).
Future Opportunities
‘Go Natural Muesli Slices’ presents itself as an innovative and nutritionally beneficial
product, aimed at incorporating the consumption of wholesome food ingredients, aiming to
reinforce the importance of obtaining high quality ingredients from locally grown, farmers

15GO NATURAL MUESLI SLICE
market and agricultural products (1). ‘Go Natural Muesli Slice’ has engaged in the inclusion of
nutritionally advantageous innovations, which proves to be a major adequate dietary food
product for Australian employed individuals, engaged in grueling employment frameworks (35).
Recent research has advocated a strict avoidance in the consumption of the above sugar-based
ingredients, which are widely prevalent in processed products such as breakfast cereals, cereal
and granola bars (36). This is due to the rising occurrences of obesity and metabolic disorders in
Australia, which is heightened by consumption of excessive sugars. Hence, there is a need for
‘Go Natural Muesli Slice’ to formulate novel products consisting of avoidance of usage of the
harmful sweeteners, or opting for artificial calorie-free substitutes. Celiac diseases and gluten
intolerances are commonly prevalent, and considering the presence of gluten-rich cereals in its
products, ‘Go Natural Muesli Slice’ should aim to incorporate gluten-free counterparts of the
same (37). Adequate implementation of such promising future opportunities, would be an
effective way for ‘Go Natural Muesli Slice’ of increasing its market positioning, brand
awareness and consumer purchasing, by inclusion of the varied needs of today’s diverse
customer population (38).
Conclusion
Hence, to conclude, ‘Go Natural Muesli Slice’ presents itself to be an innovative
processed food product with documented health and nutritional benefits. However, conductance
of possible modifications would further enhance its marketing and consumer buying
opportunities in the future.

16GO NATURAL MUESLI SLICE
Table 4: Evidence for health benefits of Go Natural Muesli Slice’s characterizing
ingredients and compliance to FSANZ standards
Ingredient Health Benefit
(stated health
claim marked
by *)
Study Outcome Study Type Standard 1.2.7
and Schedule
health claim
compliance
Whey protein *Source of high
protein beneficial
for the human
body
Consumption of
32 grams of
whey protein per
day along with
exercise
enhances fat free
muscle mass,
strength and
wellbeing (33)
Randomized
clinical trial (33)
Notified general
claim (41)
Rolled oats Reduction of
serum cholesterol
Consumption of 3
grams of oats beta
glucan reduces
LDL cholesterol
levels (39)
Randomized
controlled trial
(39)
Not a stated health
claim
Dried fruits Rich in
antioxidants and
fiber and reduces
blood glucose
Consumption of
fiber and
antioxidant rich
dried fruits along
with green tea,
reduces insulin and
pos-prandial blood
glucose levels (40)
Randomized
controlled trials
(40)
Not a stated health
claim
(Source: As designed by the Author)

17GO NATURAL MUESLI SLICE
References
1. Go Natural - Goodness Tastes Better [Internet]. Gonatural.com.au. 2018 [cited 27
September 2018]. Available from: https://www.gonatural.com.au/
2. Our Story | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27 September 2018].
Available from: https://www.gonatural.com.au/our-story
3. Baked Muesli Slices | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27 September
2018]. Available from: https://www.gonatural.com.au/products/baked-muesli-slices
4. Keke LM, Samouda H, Jacobs J, Di Pompeo C, Lemdani M, Hubert H, Zitouni D,
Guinhouya BC. Body mass index and childhood obesity classification systems: A
comparison of the French, International Obesity Task Force (IOTF) and World Health
Organization (WHO) references. Revue d'epidemiologieet de santepublique. 2015 Jun
1;63(3):173-82.
5. Azzopardi PS, Sawyer SM, Carlin JB, Degenhardt L, Brown N, Brown AD, Patton GC.
Health and wellbeing of Indigenous adolescents in Australia: a systematic synthesis of
population data. The Lancet. 2018 Feb 24;391(10122):766-82.
6. Kim Y, Keogh JB, Clifton PM. Consumption of red and processed meat and refined
grains for 4 weeks decreases insulin sensitivity in insulin-resistant adults: A randomized
crossover study. Metabolism. 2017 Mar 1;68:173-83.
7. Ryu H, Moon J, Jung J. Influence of Health Behaviors and Occupational Stress on
Prediabetic State among Male Office Workers. International journal of environmental
research and public health. 2018 Jun 14;15(6):1264.

18GO NATURAL MUESLI SLICE
8. Yadav L, Bhatnagar V. Consumer Acceptability of Developed Legume Supplemented
Ready to Eat Cereal Bars. Age (Yr). 2016;15(20):20-5.
9. Kizirian NV, Kong Y, Muirhead R, Brodie S, Garnett SP, Petocz P, Sim KA, Celermajer
DS, Louie JC, Markovic TP, Ross GP. Effects of a low–glycemic index diet during
pregnancy on offspring growth, body composition, and vascular health: a pilot
randomized controlled trial. The American journal of clinical nutrition. 2016 Mar
2;103(4):1073-82.
10. Błaszczyk K, Wilczak J, Harasym J, Gudej S, Suchecka D, Królikowski T, Lange E,
Gromadzka-Ostrowska J. Impact of low and high molecular weight oat beta-glucan on
oxidative stress and antioxidant defense in spleen of rats with LPS induced enteritis. Food
Hydrocolloids. 2015 Oct 1;51:272-80.
11. Aune D, Keum N, Giovannucci E, Fadnes LT, Boffetta P, Greenwood DC, Tonstad S,
Vatten LJ, Riboli E, Norat T. Nut consumption and risk of cardiovascular disease, total
cancer, all-cause and cause-specific mortality: a systematic review and dose-response
meta-analysis of prospective studies. BMC medicine. 2016 Dec;14(1):207.
12. Singh B, Singh JP, Kaur A, Singh N. Bioactive compounds in banana and their associated
health benefits–A review. Food chemistry. 2016 Sep 1;206:1-1.
13. Manganaris GA, Goulas V, Vicente AR, Terry LA. Berry antioxidants: small fruits
providing large benefits. Journal of the Science of Food and Agriculture. 2014 Mar
30;94(5):825-33.

19GO NATURAL MUESLI SLICE
14. Yacoub R, Kaji D, Patel SN, Simoes PK, Busayavalasa D, Nadkarni GN, He JC, Coca
SG, Uribarri J. Association between probiotic and yogurt consumption and kidney
disease: insights from NHANES. Nutrition journal. 2015 Dec;15(1):10.
15. Zhang X, Tao N, Wang X, Chen F, Wang M. The colorants, antioxidants, and toxicants
from nonenzymatic browning reactions and the impacts of dietary polyphenols on their
thermal formation. Food & function. 2015;6(2):345-55.
16. Babbar N, Dejonghe W, Gatti M, Sforza S, Elst K. Pectic oligosaccharides from
agricultural by-products: production, characterization and health benefits. Critical
reviews in biotechnology. 2016 Jul 3;36(4):594-606.
17. Chang SK, Alasalvar C, Shahidi F. Review of dried fruits: Phytochemicals, antioxidant
efficacies, and health benefits. Journal of Functional Foods. 2016 Mar 1;21:113-32.
18. Prado FC, Lindner JD, Inaba J, Thomaz-Soccol V, Brar SK, Soccol CR. Development
and evaluation of a fermented coconut water beverage with potential health benefits.
Journal of functional foods. 2015 Jan 1;12:489-97.
19. Rebello CJ, Greenway FL, Finley JW. Whole grains and pulses: A comparison of the
nutritional and health benefits. Journal of agricultural and food chemistry. 2014 Jul
11;62(29):7029-49.
20. Ranasinghe P, Galappaththy P. Health benefits of Ceylon cinnamon
(Cinnamomumzeylanicum): a summary of the current evidence. Ceylon Medical Journal.
2016 Mar 21;61(1).

20GO NATURAL MUESLI SLICE
21. McKay DL, Chen CY, Zampariello CA, Blumberg JB. Flavonoids and phenolic acids
from cranberry juice are bioavailable and bioactive in healthy older adults. Food
chemistry. 2015 Feb 1;168:233-40.
22. Hernández-Ledesma B, García-Nebot MJ, Fernández-Tomé S, Amigo L, Recio I. Dairy
protein hydrolysates: Peptides for health benefits. International Dairy Journal. 2014 Oct
1;38(2):82-100.
23. Appelt P, Alves da Cunha MA, Guerra AP, Kalinke C, Aparecido de Lima V.
Development and characterization of cereal bars made with flour of jabuticaba peel and
okara. ActaScientiarum. Technology. 2015;37(1).
24. Granola Bars | Baker Perkins [Internet]. Bakerperkins.com. 2018 [cited 27 September
2018]. Available from: https://www.bakerperkins.com/cereal/processes/processes-
granola-products/granola-bars
25. Wikström F, Williams H, Verghese K, Clune S. The influence of packaging attributes on
consumer behaviour in food-packaging life cycle assessment studies-a neglected topic.
Journal of Cleaner Production. 2014 Jun 15;73:100-8.
26. Wyrwa J, Barska A. Packaging as a source of information about food products. Procedia
Engineering. 2017 Jan 1;182:770-9.
27. DelleCese F, Saha K, Roy S, Singh J. Effect of Liquid Contamination on Hermeticity and
Seal Strength of Flexible Pouches with LLDPE. Journal of Applied Packaging Research.
2017;9(1):5.

21GO NATURAL MUESLI SLICE
28. Boekeloo JA, Suryanarayanan R, Stufflebeam JL, Cigallio EJ, inventors; Printpack
Illinois Inc, assignee. Easy open flow wrappers. United States patent application US
15/127,511. 2017 Jun 22.
29. Baked 97% Fat Free Banana Muesli Slice | Go Natural [Internet]. Gonatural.com.au.
2018 [cited 27 September 2018]. Available from:
https://www.gonatural.com.au/products/baked-muesli-slices/baked-97-fat-free-banana-
muesli-slice?
30. Baked Protein Lumberjack | Go Natural [Internet]. Gonatural.com.au. 2018 [cited 27
September 2018]. Available from: https://www.gonatural.com.au/products/baked-protein-
lumberjack?
31. Go Natural amends 'fruit pieces in yoghurt' packaging [Internet]. Australian Competition
and Consumer Commission. 2018 [cited 27 September 2018]. Available from:
https://www.accc.gov.au/media-release/go-natural-amends-fruit-pieces-in-yoghurt-
packaging
32. Stokes T, Hector AJ, Morton RW, McGlory C, Phillips SM. Recent Perspectives
Regarding the Role of Dietary Protein for the Promotion of Muscle Hypertrophy with
Resistance Exercise Training. Nutrients. 2018 Feb 7;10(2):180.
33. Rondanelli M, Klersy C, Terracol G, Talluri J, Maugeri R, Guido D, Faliva MA, Solerte
BS, Fioravanti M, Lukaski H, Perna S. Whey protein, amino acids, and vitamin D
supplementation with physical activity increases fat-free mass and strength, functionality,
and quality of life and decreases inflammation in sarcopenic elderly. The American
journal of clinical nutrition. 2016 Feb 10;103(3):830-40.

22GO NATURAL MUESLI SLICE
34. Morris MJ, Beilharz JE, Maniam J, Reichelt AC, Westbrook RF. Why is obesity such a
problem in the 21st century? The intersection of palatable food, cues and reward
pathways, stress, and cognition. Neuroscience &Biobehavioral Reviews. 2015 Nov
1;58:36-45.
35. Leedo E, Beck AM, Astrup A, Lassen AD. The effectiveness of healthy meals at work on
reaction time, mood and dietary intake: a randomised cross-over study in daytime and
shift workers at an university hospital. British Journal of Nutrition. 2017 Jul;118(2):121-
9.
36. Malik VS, Hu FB. Fructose and cardiometabolic health: what the evidence from sugar-
sweetened beverages tells us. Journal of the American College of Cardiology. 2015 Oct
6;66(14):1615-24.
37. Balakireva A, Zamyatnin A. Properties of gluten intolerance: gluten structure, evolution,
pathogenicity and detoxification capabilities. Nutrients. 2016 Oct 18;8(10):644.
38. Wolever TM, van Klinken BJ, Bordenave N, Kaczmarczyk M, Jenkins AL, Chu Y,
Harkness L. Reformulating cereal bars: high resistant starch reduces in vitro digestibility
but not in vivo glucose or insulin response; whey protein reduces glucose but
disproportionately increases insulin, 2. The American journal of clinical nutrition. 2016
Aug 31;104(4):995-1003.
39. MS Wolever T, Raederstorff D, Duss R. Oat β-Glucan Reduces Serum LDL Cholesterol
in Humans with Serum LDL Cholesterol< 160mg/dL. Immunology, Endocrine &
Metabolic Agents in Medicinal Chemistry (Formerly Current Medicinal Chemistry-
Immunology, Endocrine and Metabolic Agents). 2016 Jun 1;16(2):122-8.

23GO NATURAL MUESLI SLICE
40. Nyambe-Silavwe H, Williamson G. Polyphenol-and fibre-rich dried fruits with green tea
attenuate starch-derived postprandial blood glucose and insulin: a randomised, controlled,
single-blind, cross-over intervention. British Journal of Nutrition. 2016 Aug;116(3):443-
50.
41. Poon T, Labonté MÈ, Mulligan C, Ahmed M, Dickinson KM, L’Abbé MR. Comparison
of nutrient profiling models for assessing the nutritional quality of foods: a validation
study. British Journal of Nutrition. 2018 Sep;120(5):567-82.