Egypt – 2 September 2026: Rich Bake, a leading bakery company, participated in the EISNO Nutri Club Annual Conference 2026, which brought together a distinguished group of physicians, nutrition specialists and healthcare experts, alongside companies operating across the food and healthcare sectors.
Rich Bake’s participation reflected its commitment to raising awareness of its latest healthy products and showcasing a diverse range of bakery and food alternatives. During the conference, the company presented nine new products developed in response to growing consumer demand for options that combine taste, variety and nutritional value, while reflecting Rich Bake’s continued efforts to evolve its portfolio in line with changing consumer needs and preferences in healthier eating.
This year’s conference was held under the theme “Ending Traditional Nutrition,” presenting a forward-looking vision for the future of nutrition based on scientific and technological advancements. Discussions addressed developments in personalized and precision nutrition, the impact of the microbiome and genetics on metabolism and the body’s response to food, as well as the growing role of artificial intelligence and data in advancing nutrition and healthcare practices.
Gilbert Hobeika: Expanding Our Healthy Portfolio to Meet Consumer Needs
Gilbert Hobeika, CEO of Rich Bake, said the company’s continued expansion in the healthy products category reflects its belief that the food and bakery industry is undergoing a rapid shift in consumer needs and preferences, requiring companies to continuously innovate and introduce products that keep pace with these changes.
Hobeika said that Rich Bake remains committed to investing in the development of new products that provide consumers with more diverse food choices. He explained that expanding the company’s healthy portfolio goes beyond simply adding new products; it represents a strategic direction aimed at offering alternatives that suit different needs and lifestyles while maintaining the taste and quality consumers expect.
He added that Rich Bake considers innovation a key driver of its ability to respond to changes across the food market. The company continues to develop its portfolio and introduce new ingredients and food options that deliver meaningful value to consumers and support more informed dietary choices.
Recently, Rich Bake has expanded the use of ingredients such as barley, bran, and chia seeds across a number of its products, while also introducing a wider variety of rice cakes and bread products. This approach provides consumers with a broader range of alternatives rather than limiting them to only a few options.
The company’s portfolio also includes products designed for different everyday occasions, whether as part of meals, sandwiches, or lunchboxes, helping make healthier choices a practical part of everyday life rather than a temporary option associated with following a specific diet.
Nine New Products Added to Rich Bake’s Healthy Portfolio
During the conference, Rich Bake showcased nine of its latest healthy products, developed to provide greater variety for consumers seeking healthier food choices.
The range includes Plain Rice Cakes, Black Seed Rice Cakes, Himalayan Salt Rice Cakes, Cumin Seed Rice Cakes, Chia Tannour Bread, Bran Tannour Bread, Barley Tannour Bread, Bran Baladi Sourdough Bread and Barley Baladi Sourdough Bread.
The new products reflect Rich Bake’s continued expansion within the healthy bakery segment and its focus on incorporating a wider variety of ingredients into its product formulations, giving consumers more options to suit different dietary preferences and lifestyles.
Rich Bake’s healthy portfolio extends beyond the nine new products. The company already offers a range of products designed to address different dietary preferences, including low-carb, high-protein and no-added-sugar options, alongside a variety of toast breads and other bakery products.
Through this expansion, Rich Bake aims to promote a broader approach to healthier eating, centered around variety and accessibility rather than limiting consumers to a narrow selection of products or associating healthier lifestyles with giving up everyday food staples.
Dr. Mohamed Helmy: Healthy Alternatives Can Help Shift Dietary Perceptions
Dr. Mohamed Helmy, Clinical Nutrition Consultant, President of the Egyptian International Society for Nutrition and Obesity, and President of the Nutri Club Conference, welcomed Rich Bake’s participation and highlighted the importance of making healthy food alternatives more widely available alongside growing public awareness of proper nutrition and healthier lifestyles.
Helmy highlighted the distinction between education and awareness, explaining that traditional dietary habits in Egyptian society have often focused on consuming larger quantities of food to achieve a feeling of fullness, particularly at a time when a diverse range of healthier alternatives was not widely available.
He added that the emergence of brands offering varied healthy alternatives can support nutrition specialists in changing patients’ perceptions of food. The challenge, he explained, is not only to encourage patients to make healthier choices, but also to ensure that these choices are actually available in the market.
He stressed that food can play an important role in both health and disease, emphasizing the importance of addressing lifestyle and nutrition alongside medical treatment. He noted that some health concerns may be directly associated with inappropriate dietary choices.
The Conference President also explained that this year’s theme, “Ending Traditional Nutrition,” reflects a shift away from conventional dietary concepts toward practices increasingly grounded in science and innovation. He added that carbohydrates should not necessarily be viewed as an enemy, provided that appropriate sources and healthier options are selected.
He also called for continued collaboration between nutrition professionals and food companies to make healthier options more accessible for everyday diets, including healthy meal ideas and lunchbox solutions for children.
Dr. Magdy Helmy: Healthy Alternatives Give Nutrition Specialists Greater Choice
Dr. Magdy Helmy, Clinical Nutrition Consultant, Vice President of the Egyptian International Society for Nutrition and Obesity, and Vice President of the Nutri Club Conference, said one of the conference’s main objectives is to present the latest developments in nutrition science and explore how artificial intelligence and technological advancements can contribute to improving nutrition practices.
He explained that providing healthy alternatives is an important way for food companies to support nutrition specialists in designing more varied diet plans. Patients, he noted, need multiple options to help them maintain their dietary plans without feeling bored or deprived.
Helmy praised the products showcased by Rich Bake, noting that the variety of breads and the use of ingredients such as barley, chia seeds, and bran provide different options that can be incorporated into a wide range of dietary plans according to individual needs and circumstances.
He also emphasized the importance of moving away from an approach based entirely on restriction. Instead, he encouraged identifying appropriate alternatives that allow patients to meet their nutritional needs while following the dietary plan recommended by their physician.
Dr. Abdel Aziz Helmy: Healthy Alternatives Can Support Long-Term Dietary Adherence
Dr. Abdel Aziz Helmy, Vice President of the Conference, highlighted the importance of nutritional awareness as a fundamental element in the success of any healthy lifestyle plan. He explained that dietary changes alone may not be sufficient in some cases and that an integrated approach may be required, including medical follow-up, education, and, where necessary, treatment or supplements based on the individual case and under medical supervision.
He also highlighted the importance of providing healthier carbohydrate alternatives, given that carbohydrates are a fundamental part of many everyday meals. The solution, he explained, is not always to eliminate carbohydrates from the diet, but rather to select more suitable sources.
He praised Rich Bake’s range of products, including brown toast and other bakery alternatives, noting that having healthier options available can help patients adhere to their dietary plans without feeling deprived of foods they are accustomed to eating.
He added that the success of any dietary plan depends on an individual’s ability to turn it into a sustainable lifestyle rather than following a short-term diet. Providing healthy alternatives and greater product variety, he said, can play an important role in helping people maintain their dietary choices over the long term.
Rich Bake’s participation in the EISNO Nutri Club Annual Conference 2026 reflects the company’s commitment to keeping pace with the rapidly evolving field of healthy nutrition and maintaining an ongoing dialogue with specialists to better understand market needs. At the same time, the company continues to develop new products that provide consumers with greater variety and choices suited to their different dietary preferences and lifestyles.