Rules on gluten-free labeling have been published under the EU Food Information to Consumers (FIC) regulation, and there are some important changes for the future, says the Association of European Coeliac Societies (AOECS).
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.
Genius Foods, the UK’s leading gluten-free food producer, made a big investment into its summer campaign after being asked to be an official provider of the Glasgow 2014 Commonwealth Games.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER
Researchers claim they have developed proteins that could help bring a wider variety of low-fat foods to market without compromising on texture and taste.
Cake, bread and bakery goods manufacturer Finsbury Food Group expects to post full-year profit ahead of market expectations, thanks to market promotions and cost cutting, according to its pre-close trading statement for the year to June 28.
A report from lobby group Pesticide Action Network (PAN UK) claims nearly two thirds of UK bread tested between 2000 and 2013 contained pesticide residues, but DEFRA says there is no threat to human health.
Andean Grain Products has received a positive draft novel food opinion from the UK’s Food Standards Agency (FSA) for its chia seeds – deeming them sufficiently ‘equivalent’ to those already approved for market in the EU.
40 jobs are threatened at logistics firm Swansea Bakeries Limited (SBL) amid proposals to shift its contract to handle logistics for Premier Foods’ Hovis brand to Hovis’ Avonmouth depot.
Associated British Foods (ABF) has blamed lower sugar prices and weak EU sales volumes for its poor sugar revenues in an interim management statement today (July 10).
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
DIGGING INTO WHEAT TRENDS WITH ARDENT MILLS: PART II
The grain-based industry is late to the protein game and they need to catch up because opportunities are vast, says Ardent Mills’ director of consumer insights.
The European Snack Association (ESA) says it welcomes EFSA’s recent draft opinion on acrylamide in food, but will push for greater clarity on safe levels and product categorization in the final document due in September.
Finnish firm Fazer has announced the closure of two of its bakeries – a move it said was unavoidable considering a market shift from pre-packed bread to in-store baked.
Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing and changing lifestyles have finally driven some grain-based categories into terminal decline. However, flour milling giant Ardent Mills begs to differ.
Sales of wraps, sandwich thins and gluten-free products have helped Warburtons offset “difficult” trading conditions to increase turnover and operating profit in the 52 weeks to September 28 2013.
DIGGING INTO WHEAT TRENDS WITH ARDENT MILLS: PART I
Grain-based products must diversify into adjacent, growing categories – particularly those in decline like bread, baking mixes and breakfast cereal, says the head of consumer insights at Ardent Mills.
Iconic Australian food maker Goodman Fielder has finally agreed to an A$1.34bn (US$1.26bn) offer by Wilmar International and First Pacific Company to acquire the company after the last two bids were turned down.
Stevia in bakery faces huge technical hurdles given baking temperatures and duration and it’s an area that warrants hefty R&D efforts, says the chief scientific officer of Stevia Leaf.
On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans...
Food and beverage manufacturers are holding their collective breath in anticipation of the proposed changes to the Nutrition Facts panel put forth by the Food and Drug Administration and likely to be finalized next year.
Picking through ideas with Saatchi & Saatchi X on shopper behavior: Part III
Successful shopper marketing campaigns must be developed using a breadth of knowledge from data and depth from a human perspective, says the VP of shopper psychology at Saatchi & Saatchi X.
Peanuts, wheat and egg are among several allergens that continue to be a global public health issue, and so industry must act with caution when developing allergen-free products, warns a scientific expert.
It is vital that the yeast industry is not forgotten in European sugar and energy policies if Euro-firms are to remain competitive on an increasingly international stage, according to the Confederation of European Union Yeast Manufacturers (COFALEC).
Australian retail major Coles misled consumers with false claims that its bakery products were ‘freshly baked’ in store when they were par-baked, the Federal Court of Australia has ruled.
The US is considerably behind the UK in terms of sodium reduction, but is catching up and demand will boom over the next year, the CEO of Kudos Blends says as it secures US distribution with Brenntag North America.
![FIC gluten-free labeling: Logos remain outside the remit of FIC, the European Commission ruled [Pictured: Coeliac UK's crossed grain symbol]](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/5/5/7/8/2878755-1-eng-GB/FIC-gluten-free-label-changes-AOECS-discusses.jpg)
