Sara Lee Breakfast Breads
Sara Lee is introducing a new breakfast bread lineup with three great-tasting varieties that also contain whole grain. New Sara Lee Cinnamon with Raisins, Brown Sugar Cinnamon and Blueberry Crumble bakery breads use Sara Lee's technique of blending enriched and whole-grain flour. Sara Lee breakfast breads use between 35 percent and 45 percent whole-grain flour.

The breads give consumers the opportunity to introduce whole grain into their diet through a favorite breakfast/snack food. Bread products that deliver whole-grain health benefits while retaining the taste, texture, and appearance of popular enriched-flour bakery goods are playing an important role in mainstreaming whole-grain consumption.

Sara Lee uses a blend of enriched and whole-grain flour to reach mainstream "white-bread" consumers with its Soft & Smooth Made with Whole Grain White Bread, which launched in July 2005 and is now the country's best-selling loaf. In addition to breakfast breads, Sara Lee has a portfolio of mainstream white breads, bagels and English muffins made from a blend of enriched and whole-grain flour.

Product Attributes

• Combines taste, texture and aroma of all-enriched breakfast breads with whole-grain nutrition
• Moist, half-inch thick slices in a 16-ounce specialty loaf
• Made from a blend of enriched and whole-grain flour (whole wheat ratio ranges from 35 percent to 45 percent)
• 8.5g to 8.7g of whole grain per two-slice serving
• Good source of fiber
• No trans fat
• Blueberry Crumble variety is low in fat

Nutritional Information
Sara Lee Brown Sugar Cinnamon Bakery Bread
Sara Lee Cinnamon with Raisins Bakery Bread
Sara Lee Blueberry Crumble Bakery Bread