23 April 2008, Australia: New research released today by the University of Sydney* has revealed daily bread choice can play a role in satisfying hunger and decreasing food intake at a subsequent meal.

The research study** asked subjects to consume standard white sandwich bread and Burgen� Wholemeal and Seeds bread - and rank their feelings of fullness following each meal, as well as the subsequent meal's food intake.

Results demonstrate that eating two slices of Burgen� Wholemeal and Seeds bread as part of a breakfast meal left subjects feeling fuller for longer. On average, subjects reduced their intake by 500 kilojoules and 4g of fat compared to when they ate two slices of standard white bread.

Research investigator - Professor of Human Nutrition at the University of Sydney and Australian Director, Glycemic Index (GI) Symbol Program - Jennie Brand-Miller, says the results shed new light on the issue of satiety and weight management.

"A lack of satisfying, filling foods is a hurdle for many when trying to maintain a balanced, healthy diet. There are a lot of diets and food fads that claim to improve satiety - which is why we were keen to conduct a scientific study in this area.

"The research clearly demonstrates eating Burgen� Wholemeal and Seeds bread enhances satiety and consequently decreases food intake at the next meal."

The trial also revealed that after eating two slices of Burgen� Wholemeal and Seeds bread subjects had a lower glycemic response as compared to white bread, which may have contributed to keeping hunger pangs at bay.

Burgen Wholemeal and Seeds bread is also a good source of dietary fibre and provides protein � both of which may have also helped to provide the greater satiety response.

The research is unveiled with the re-launch of several newly reformulated Burgen� bread variants. The Burgen� range includes seven variants - each of which has been specifically developed with Nutritionists to provide the goodness of wholegrains as well as a wide range of vitamins, minerals and phytochemicals*** which are essential for good health.

Kathy Usic, Accredited Practising Dietitian and Nutrition Manager, George Weston Foods Baking, says the Burgen� range helps consumers to tailor their choice of bread to their specific health requirements.

�Burgen� recognises that everyone has different nutritional needs and in response has launched a newly reformulated range to provide choice and variety when it comes to making healthy eating choices. We understand that a healthy and fulfilling lifestyle can mean different things to different people, and we cater for a range of different needs�

"The new research demonstrates one way our Burgen� Wholemeal and Seeds bread may assist with weight management****, which is just one area we focus on in the range. For example, our newly reformulated Burgen� Oatbran and Honey bread contains soluble fibre from oats to help lower cholesterol absorption and Burgen� Rye bread contains 3 types of fibre to assist with digestive balance by providing 30 per cent of your daily fibre needs - two key focus areas for overall health and wellbeing."

Burgen� is available in supermarkets nationwide at a recommended retail price (RRP) of $4.56 per loaf. Variants include:

Burgen� Wholemeal and Seeds Burgen� Soy-Lin Burgen� Rye Burgen� Oatbran and Honey Burgen� Pumpkin Seeds Burgen� Fruit and Muesli Burgen� Mixed Grain

For more information or recipes please visit www.burgen.com.au.

For interviews with Jennie Brand-Miller or Kathy Usic, product images and samples please contact:

Karina Lamb / April Sunarya Weber Shandwick (02) 9994 4056 / (02) 9994 4471 klamb@webershandwick.com / asunarya@webershandwick.com

- NOTES TO EDITORS -

About the Research ________________________________________

Research conducted at the University of Sydney by Prof. Jennie Brand-Miller, Human Nutrition Unit University of Sydney on behalf of George Weston Foods from January-March 2008.

Subjects (20) were aged from 18-45 years, BMI 18-25, non smokers with normal glucose tolerance. Subjects were required to complete a restrictive eater questionnaire to ensure only subjects with normal eating habits participated in the study.

The study was a laboratory-based research study with two test sessions per subject, with foods consumed in a random order.

* Research conducted by Prof. Jennie Brand-Miller - Human Nutrition Unit, University of Sydney on behalf of George Weston Foods from January-March 2008. ** Twenty healthy subjects (male and female) aged 18-45, BMI 18-25, non-smokers with normal glucose tolerance participated in two separate test sessions, each consuming either two slices of Burgen Wholemeal & Seeds Bread (83g) or two slices of test white bread (74g) with margarine and jam and a glass of water on each separate occasion, with a washout period of at least three days in between testing. *** Phytochemicals are substances in food that have health benefits in addition to vitamins, minerals and other nutrients (Dietitians Association of Australia - http://www.daa.asn.au/index.asp?PageID=2145834453) **** When combined with a healthy diet and lifestyle