Kellogg and General Mills’ pledges to remove artificial ingredients from their cereals in the coming years will not be enough to help cereal rebound but could spark an R&D trend, says a Euromonitor analyst.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
Kellogg will remove all artificial colors and flavors across branded cereals, some snack bars and Eggo frozen foods by 2018 as part of wider efforts to rescue cereal.
Kellogg has finalized a five-year contract for employees across four US ready-to-eat (RTE) cereal plants following a difficult year with the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM).
Exclusive interview: Dr. Mehmood Khan, vice chairman and chief scientific officer for global R&D at PepsiCo
PepsiCo’s research and development used to be focused on brand refreshes but we’re now working with a whole new strategy that is ‘paying off in buckets’, says its global R&D head.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Consumers want simple and wholesome snack bars so ingredients and packaging must reflect this, says the category development head at General Mills Convenience.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
Bosch Packaging Technology has redesigned its Delta robotic (D3) packaging portfolio to give food producers a more simplified platform design, faster changeovers and ease of use.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show next week.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
General Mills has set the bar high with a pledge to remove all artificial ingredients from its cereals by 2017 and Kellogg will likely follow suit, says a Euromonitor International analyst.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate? I certainly didn't…
Industry must work to minimize levels of inorganic arsenic in rice and rice-based snacks as high levels pose a health risk to consumers, warns Germany’s Federal Institute for Risk Assessment (BfR).
The Portuguese Association of Nutritionists (APN) and Nestlé joined forces this month to unveil a new e-book promoting the benefits of cereal-based beverages in Portugal.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Kellogg invested in impressive sustainability initiatives last year and communicated efforts well, helping it secure the top spot in the consumer reputation charts, says a research expert.
Back to the Roots want to go beyond providing consumers with packaged food that has a simple ingredient list – it wants to give them the exact recipe so they can recreate the product; and big names in the food and tech world want to help the company do...
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of wheat and other grains.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment to offer options with limited added sugar.
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Kliklok, which has worked with McVities, Heinz and Twinings, has won a contract with Weetabix to pack its Alpen cereal bars and Weetabix biscuits at a factory in Kettering, UK.
Recent acquisitions to diversify Post Holdings’ portfolio are paying off more quickly than anticipated, prompting the cereal giant to raise its full year guidance despite a larger than expected negative impact from a supplier that tested positive for...
Consumers have never been more confused about food, argues Healthy Food Marketing chief Peter Wennstrom in this guest article. The food industry needs to step up...
Following successful pilot projects with Kellogg’s, Meadow Vale Foods and food processors ABP, Oxifree anti-corrosion resin has signed an agreement as the official supplier for Kellogg’s UK.
Clondalkin Flexible Packaging Wentus has developed two barrier films WSL 343040 and WSL 143031, for dry food products that it claims stops the migration of mineral oils from the outer packaging into food.
As widely predicted, multiple class action lawsuits were filed against KIND on Friday following the publication of a Food & Drug Administration (FDA) warning letter citing a long list of concerns over label claims on its bars and its website.
FDA: KIND bars do not meet the requirements for use of the nutrient content claim ‘healthy'
KIND LLC says it is working closely with the US Food and Drug Administration (FDA) to address a long list of concerns raised by the agency in a warning letter over label claims on its bars and its website.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.
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