Giuliani has developed a new mix of the flours that are now used in their new product lines. Giuliani’s GIUSTO MIX (G-MIX) is a patented combination of sunflower seeds, linen seeds, corn, rice and buckwheat. This formula provides a “naturally rich” source of Iron, Zinc, Magnesium, Folic Acid and Vitamin B6 to produce foodstuffs with a high nutritional value which satisfy recommended daily allowances (RDA). When taken as a food source, there is a higher absorption rate of vitamins and minerals into the body than with a capsule supplement.

Zinc is an essential mineral for the immune system.

Folic Acid (Vitamin B9) plays an important role in cell development.

Vitamin B6 is one of the factors in the metabolic processes
which produce energy.

Iron is important for the body’s well being and for
maintaining a healthy immune system.

Magnesium combines with calcium for healthy bones.

Giuliani is an Italian company established over 100 years ago. The company is highly recognised and has built up an excellent reputation in the European market. Giuliani have been regarded as experts in nutrition by the medical profession for many years.

For the last two years, Giuliani and particularly the Giusto brand have been recognised as the innovators of gluten-free products for the 21st Century.

Now, Irish coeliacs can enjoy the continental way and the gluten-free taste of Italy.

In general, gluten-free breads need to be toasted. Up to now, there has been no product available which provides the taste of ‘normal’ un-toasted bread for coeliacs.

Giuliani have used sourdough, which is commonly used in baked goods with biotechnology to improve the sensory, rheology, nutritional and shelf life properties of the product. The use of sourdough lactobacilli eliminates the risk of cross-contamination and improves the sensory and nutritional properties of gluten-free bread.

Giusto’s Homebaked Bread is processed over 16 hours through natural, yeast-based fermentation. This process ensures the flavour, taste and softness of freshly baked bread and does not need to be heated or toasted. It’s bioavailability is 10 times higher that that of bread processed with beer yeast and it is preservative free.