HSN735 - Weet-Bix: Analysis of Ingredients, Process and Innovations

This report provides a detailed analysis of Weet-Bix, a popular Australian breakfast cereal, examining its ingredients, manufacturing process, packaging, and innovations. It begins with an introduction to the product and its target market, highlighting the increasing consumer demand for high-fiber foods and the link between fiber intake and cardiovascular health. The report then delves into a thorough description of Weet-Bix's ingredients, including whole grain wheat, plant sterols, and various vitamins and minerals, followed by a step-by-step explanation of the manufacturing process, from mixing and moulding to baking, cooling, and packaging. Furthermore, the report explores recent innovations in Weet-Bix, such as sustainable packaging practices, the development of a gluten-free version, and the addition of cholesterol-lowering plant sterols. Finally, it discusses future opportunities for the product, including the potential for soy-free and reduced-sugar versions, emphasizing Weet-Bix's role in promoting healthy diets and reducing the risk of cardiovascular disease. The report concludes that Weet-Bix has a promising future in the Australian and New Zealand markets due to its health benefits and continuous innovation.

Running Head: Essentials of Food Science
Essentials of Food Science
Weet-Bix

1
Essentials of Food Science
Contents
Introduction.................................................................................................................................................2
Product and Key Definitions....................................................................................................................2
Target Groups and Market Trends...........................................................................................................2
Australia Fiber Intake and Cardiovascular Disease..................................................................................2
Issues to be addressed............................................................................................................................3
Product Description and its Ingredients......................................................................................................3
Ingredients..............................................................................................................................................3
Process....................................................................................................................................................4
Mixing..................................................................................................................................................4
Moulding.............................................................................................................................................5
Baking..................................................................................................................................................5
Cooling.................................................................................................................................................5
Packaging.................................................................................................................................................5
Innovation...................................................................................................................................................6
Packaging and Processing Innovations....................................................................................................6
Health Claim Innovations.........................................................................................................................7
Future opportunities...............................................................................................................................7
Conclusion...................................................................................................................................................7
References...................................................................................................................................................9

2
Essentials of Food Science
Introduction
Product and Key Definitions
Weet-Bix is known as the famous breakfast meal for all the Australians and people of New
Zealand too. This product is originally from Australia itself and was founded by Bennison
Osborne who hailed from South Wales in the 1920’s (1). At first, he tried this product on his
nephews and nieces. In the year 1926, he registered the product as Weet-Bix. Later he got the
financial support from Shannon for the production of the Weet-Bix. The product became famous
with the span of a very short time. Later a big and a very famous company named as Sanitarium
which deals in the food industry took over this product. The company then planned to sell it
across Australia, New Zealand and Auckland and Christchurch. It comes in different ingredients
with various other flavors. For example: They come as High Bran, Oat Bran, Multigrain etc.
Target Groups and Market Trends
People in Australia are just ready for the quick and healthy options in food products which
involve lots of fiber in them like Weet-Bix. There was a very recent research done in which it
was known that 89% of the Australians within the span of 17 years links themselves with the
fiber intake and relates to good health. This type of awareness for the healthy food has increased
as people age and get educated about such subjects (2). It was also found out that the women are
more conscious about taking the fiber intake and the benefits of fiber as compared to men. The
research also found that the texture, time pressures and tastes were the barriers for the
consumption of fibers yet the people were open to a high fiber intake in their diet. People were
ready only if these issues were overcome in a good food product. It was also known that the risk
reduction in health and the benefits were vital reasons for the subjects taking in mind that they
are ready to take more and more fiber in their diet. Later in the research, it was concluded that if
these trends will follow, there is always going to be an increase in the demand of the consumers
demand for new innovative ideas and also for high fiber intake (3).

3
Essentials of Food Science
Australia Fiber Intake and Cardiovascular Disease
In the survey a few years back, it was found out that the adults in Australia do not have enough
fiber intake and people who age 65 and above consume very less fiber than it is recommended
(25g for females and 30g for males) to maintain the general health. There are very vital health
issues related with not consuming fiber in good amount. Hence, people in Australia who are not
in taking good amount of fiber can have a risk of cardio vascular disease. 30% of the people in
Australia were found dead in 2013 due to CVD (4).
Issues to be addressed
This report gives the detail of the ingredients and the operations, process of manufacturing,
packaging and the innovation of the product of the product named Weet-Bix.
Product Description and its Ingredients
Weet-Bix can easily be found in every house hold across the country of Australia and it is being
consumed in every house hold every day by all ages. It is especially loved by the generation of
young people in Australia and it is considered to be the no. 1 breakfast cereal. The product is
packed completely with the goodness of 97% of whole grains and it gives a person a very good
source of iron and Vitamin B1, B2 and B3 for helping the release of energy which a person
needs for starting the day. It is also considered to be a balanced diet. It gives a natural source pf
fiber. It is low in fat and added sugars (5).
Ingredients
The whole grain wheat is 88%, plant sterols, Raw Sugar, salt and lots of vitamins like niacin,
thiamin, riboflavin, foliate etc. and minerals like iron.

4
Essentials of Food Science
Ingredient Content for Weet-Bix
Source: (Google, 2018).
Process
Mixing
In the mixing process, all the ingredients such as the flour, sugar and fats etc. are all
amalgamated in the correct proportion for making the dough. The mixture is put into the mixers

5
Essentials of Food Science
and then mixed for manufacturing the biscuits. Mixing takes the time of 15 minutes
approximately yet it will always depend on the features of the type of flour put into it. The
mixing is actually done in two to three processes at various speeds.
Moulding
After mixing, moulding starts. In the process, the dough is laminated wrapped in the sheets and
then it goes into the rollers and apt sheets which are thick is achieved for cutting. Now the
biscuits are made and then they are cut into the different shapes. The usage of moulder or the
cutter is done depending on the shape of the desired biscuits.
Baking
This is the 3rd stage in the process of biscuits making in which the biscuits are put into the oven
for baking as per the temperatures required. There are different type of ovens and temperatures
which are needed for baking the biscuits. Different types of ovens are used such as hybrid,
conventional. (7).
Cooling
The biscuits are cooled down and then they are ready to go for packaging. They are cooled by
nature process and not by any other process. This will help the biscuits to remain in their won
texture.
Packaging
When the biscuits are made, they are placed in the cardboard boxes which are lined with the
plastic. These biscuits can be availed in different packaging materials in different packs like slug
packs, pouch pack or family packs. fThe sides of the boxes are sealed with glue so that they do
not break open (8).

6
Essentials of Food Science
Packaging of Weet-Bix
Source: (Nzherald, 2018).
Innovation
Packaging and Processing Innovations
The sanitarium has developed, implemented and also review the atmosphere standards that are
applicable to the packaging of the product. The whole-of-chain approach makes sure that all the
staff members know about the take accountability for reducing the impact on the environment.
Weet-Bix also involves the customers via website and the product labeling and also engages with
major of the suppliers via regular packaging reviews. They also make sure that the handling and
the disposal of the waste is done in a proper way with the help of segregation and collection of
material which is recycled. It can also be done by helping the marketers for material which
would end up in landfill otherwise (9).

7
Essentials of Food Science
Sanitarium has recently developed a gluten free version of the Weet-Bix product. According to
Sanitarium, the gluten free version of the product has the similar look and taste of the regular
product. The only difference is that the version is gluten free.
Health Claim Innovations
The product lowers the cholesterol and is known to be as Australia’s no. 1 breakfast cereal. It
adds up t he functional benefits of cholesterol lowering plant sterols. This is the only product that
lowers the cholesterol and contains 2g of plant sterols in 1 serve. This makes Weet-Bix as the
ideal choice for the people who want to reduce their cholesterol levels and lead a healthy lifestyle
(10).
Future opportunities
Weet-Bix can play a vital and functional role in the healthy diet and its goal is to increase the
whole grain and fiber intake for reducing the serum cholesterol and risk of cardio vascular
disease. There is a good chance for the product to use future innovation for retaining into the
market by making changing in the products and develop more gluten free products. The products
can also be made soy free as there are people in Australia who are allergic to soy. It also might
product he products which are less in added sugars so that the products may help people more
and more in their diet (11).
Conclusion
This report talks about the product named as Weet-Bix which is known to be as the Australia’s
no.1 product when it comes to eating healthy biscuits. The report discusses about the market
trends and target market for the product followed by the process of manufacturing the biscuits,
packaging as well as the new innovations it has been in terms of health claims and packaging
innovations. The product is really healthy and it gives a good amount of fiber intake to the
people of Australia and one can conclude that its future is quite good in Australia and New
Zealand.

8
Essentials of Food Science

9
Essentials of Food Science
References
x
1. Weetbix. Products. [Online].; 2018 [cited 2018 October 6. Available from:
https://www.weetbix.com.au/products/cholesterol-lowering/.
2. Moore FF. Breakfast and Breakfast Cereal Choice and Its Impact on Nutrient and Sugar
Intakes and AnthropometricMeasures among a Nationally Representative Sampleof
Australian Children and Adolescents. [Online].; 2017 [cited 2018 October 6. Available from:
file:///C:/Users/Nidhi%20Vyas_JPR/Downloads/nutrients-09-01045-v2.pdf.
3. Jones JM. Consumer Trends in Grain Consumption. Elsevier. 2016.
4. Williams P. Functional Foods for the Australian industry: definitions and opportunities.
Researchgate. 2005.
5. Weetbix. Nitritional Info. [Online].; 2018 [cited 2018 October 6. Available from:
https://www.weetbix.com.au/products/original/.
6. Wallop H. How Weetabix is made. [Online].; 2014 [cited 2018 October 6. Available from:
https://www.telegraph.co.uk/finance/newsbysector/retailandconsumer/11158615/How-
Weetabix-is-made.html.
7. Madehow. The Manufacturing Process. [Online].; 2018 [cited 2018 October 6. Available
from: http://www.madehow.com/Volume-3/Cereal.html.
8. Sanitarium. Sustainable packaging. [Online].; 2018 [cited 2018 October 6. Available from:
https://www.sanitarium.com.au/social-purpose/caring-for-the-environment/sustainable-
packaging.
9. Businessawards. Sanitarium Health and Wellbeing | Weet-Bix Gluten Free. [Online].; 2015
[cited 2018 October 6. Available from:
http://www.businessawards.com.au/winners/2015/Product-Innovation/Sanitarium-Health-

10
Essentials of Food Science
and-Wellbeing-Weet-Bix-Gluten-Free.php.
10. Weetbix. Weet-Bix Cholesterol Lowering. [Online].; 2018 [cited 2018 October 6. Available
from: https://www.weetbix.com.au/products/cholesterol-lowering/.
11. Koksel H. Grain Science and Industry: Past, Present and Future. Future of Grain Science
Series. 2015; 60(2).
x