‘World first’: Grill’d overhauls range with healthier buns in partnership with Melbourne Storm, Demons

Grill’d will be overhauling its selection of buns in all restaurants across the country in favour of healthier alternatives.

In a world first, the healthy burger joint will make all of its panini and traditional buns low GI and high fibre.

Made with 87 per cent less sugar than a standard brioche bun, they’re intended to release energy into the body slowly, which makes the customer feeling fuller for longer.

They also contain half the sugar of regular white rolls, making them a healthier alternative.

To celebrate the launch of the healthier burger buns, Grill’d is partnering with the Australian Institute of Sport and the Melbourne Demons and Melbourne Storm teams to celebrate the low-GI buns.

“Nutrition is a critical part of performance,” Melbourne Storm nutritionist Georgia Walker said.

“The right foods give our players the energy to train hard, recover well, and stay on the field.”

She said the new buns were an easier way to get the players to eat healthily.

“Our players train full-time, and their energy demands are huge,” she said.

“You can educate players on the right foods to eat, but if players don’t enjoy the food, it’s not sustainable.”

Grill’d founder and managing director Simon Crowe said the company had been developing the buns for several years, and it was an extraordinary step for the Australian restaurant chain.

“Health and performance are major priorities for Grill’d as a business,” he said.

“As leaders in innovation, we’ve developed Hi Fibre Lo GI buns, a breakthrough in product development for a burger restaurant.

“The creation of High Fibre Low GI food is incredibly challenging to achieve in fresh product production as it is governed by strict certification conformity,” he added.

“But we have been perfecting this product innovation for a number of years, trialling many different recipes to nail the right balance of nutrition and taste.

“The result? Buns that are better for your body, without compromising on taste or quality.”