Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Less than 10% of UK adults say they monitor salt intake ‘strictly’, with almost half revealing they do not monitor salt intake at all, according to new data.
BASF tells us its 20% vitamin B2 (riboflavin) price hike is due to “rising demand” across human and animal nutrition, but gave no further data on the significant jump.
By Gary Paoli, director of research and project development at Daemeter Consulting
Having completed a review of RSPO, Gary Paoli of Daemeter Consulting outlines how the sustainable palm oil certifier has fared in addressing key market demands.
Kellogg and J.M. Smucker have topped the consumer likeability charts in the US with Eggo waffles and Pillsbury bread mix – indicating a love of carbs, according to insights specialist Instant.ly.
Wheat supplies have hit record levels across the globe, but for France and some other European markets quality concerns are emerging, warns an analyst.
Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are far higher for non-labeled ‘gluten-free’ foods, says a new survey...
Asda has pledged to stock eight staple gluten-free products across all of its UK stores; a commitment that should spark innovation and encourage new players into the market, says Coeliac UK’s CEO.
DISPATCHES FROM INTERNATIONAL WHEY CONFERENCE 2014
The elderly needn't make significant dietary changes to boost their daily intake of protein and could instead rely on enriched "everyday food", research by Fonterra suggests.
Flowers Foods is open-minded on the lookout for future acquisition opportunities and is committed to driving its portfolio into new US markets, its CEO says.
‘Thins’ have taken off in the US and Canada with bread, bagel and even tortilla varieties offering less calories for the health-conscious consumer, and it’s an area that holds great promise for Europe, says Mintel.
Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager has said.
The secret to successful innovation is about taking risks, being open to failure and trying again, says the vice president of innovation at Grupo Bimbo.
Gluten-free manufacturers should develop products according to metabolic disorders common among celiacs; improving the nutritional profile and lowering glycemic load, says a nutrition expert.
Danish biotech firm Novozymes has been ranked 38th in the Forbes’ annual ‘world’s most innovative companies’ list featuring top 100 companies across all sectors.
Givaudan has developed a compound blend that creates an acceptable umami impression in food and beverages, enabling elimination or reduction of monosodium glutamate (MSG).
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
The Ebola Virus Disease (EVD) outbreak has threatened upcoming cereal harvests across Liberia, Sierra Leone and Guinea, says the Food and Agriculture Organization (FAO) as it issues a ‘grave food security’ warning.
Organic seeds, spicy ingredients as well as organic versions of everyday meals are key trends, according to the company EHL Ingredients and a food marketing expert.
Bakers can take simple steps to go green by switching to eco-friendly cleaning products and it's surprising it hasn't happened already, says the CEO of Green Endeavor.
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber and powerful antioxidant, as consumers worldwide (and at all ages)...
What new gluten-free product launches, market analysis tell us
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year...
More than 800 job cuts have been proposed at 2 Sisters Food Group’s Gunstones bakery and Avana Bakeries, previously owned by 2 Sisters and now owned by Utopia Foods.
Strategic partnerships with ingredients suppliers, not simple vendor contracts, will prove critical to the success of environmental programs like carbon emission reductions and sustainable sourcing, says a procurement expert.
The USDA has said global wheat supplies for 2014/15 will hit record highs, which is good news for stability but quality will be critical for industry, says an analyst.
The American Bakers Association wants the US FDA to revise its proposed dietary fiber definition, reconsider mandatory declaration of added sugars and leave a five-year compliance window for the Nutrition Facts Panel overhaul.
Gluten-free EU labeling laws now fall under the Food Information for Consumers (FIC) regulation – a shift that will help push the category into mainstream food, says the CEO of Coeliac UK.
The closure of Allied Bakeries’ Orpington plant in Kent threatens up to 170 jobs and local MP Jo Johnson has demanded answers from Allied’s parent company Associated British Foods (ABF).
Honeytop Speciality Foods denies Channel 4 health and safety allegations of blocked exits and unruly conditions describing them as ‘misleading’ and ‘speculative’.
Haydens Bakery has restructured its operations by securing more contracts to safeguard jobs and prevent a similar situation to 2 Sisters’ Avana Bakeries site, where 650 jobs were at risk.
The European Food Safety Authority (EFSA) has said French documentation supporting the country's attempt to ban Monsanto's MON810 genetically modified maize in Europe contains no new information or scientific basis to support such a ban.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels.
