Finagle launches flavoured cookie trio
Finagle Lanka (Pvt) Ltd., the first and only bakery to obtain the ISO
22000:2005 and HACCP certification in Sri Lanka, recently launched a
range of new cookie products in three flavours, Finagle Cookies, Ginger
Cookies and Coconut Cookies at the recently concluded Propack 2010
exhibition at the BMICH, a company spokesperson said.
Made to a traditional Danish cookie recipe using imported ingredients
from Denmark, Finagle Cookies is available in 125g packs. The cookie is
prepared with a Belgium Jam centre giving a delightful experience to a
consumer's taste buds.
Managing Director of Finagle Lanka (Pvt) Ltd. Mahinda Ranasinghe
said, "Our Company strives to produce nutrients of the highest standards
for our consumers and the market. The demand for the recently launched
Multi Seed Health Bread is a testament of the trust and loyalty to our
products. The newly introduced cookies would also create a new dimension
in the market without a doubt, adding a new experience to our
Finagle Lanka (Pvt) Ltd., was a venture which started with a capital
of Rs. 210 million, which is the first and yet the only bakery to obtain
the ISO 22000:2005 and HACCP certification in Sri Lanka. The company has
a 54 percent market share in the sandwich bread market in Sri Lanka and
is a joint venture between the USA-based Finagle a Bagel, Phoenix
Ventures and Ran Ovens.
Finagle's state-of-the-art Italian technology leads to a distinctive
production process, using high-protein Prima flour, positioning the
company as the third largest prima flour buyer in the country.
In addition Finagle recently introduced "Finagle Multi Seed Health
Bread" produced under a Low GI, rated 54 in the Glycemic Index-GI as per
research by the British Oxford Brookes University, making the consumers
enjoy a nutritious meal.
Glycemic Index ranks food on how they affect a human beings blood
glucose levels. Carbohydrates that break down quickly during digestion
and release glucose rapidly into the bloodstream have a high GI;
carbohydrates that break down more slowly, releasing glucose more
gradually into the bloodstream, have a low GI.
A lower Glycemic Index suggests slower rates of digestion and
absorption of the foods' carbohydrates and may also indicate greater
extraction from the liver and periphery of the products of carbohydrate