Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?
Nutritional research on grains is imperative because it will help overturn misperceptions among consumers, says the executive director of the Grain Foods Foundation (GFF).
Snack makers are gearing up for renewed nutrition focus in the EU when the Netherlands takes presidency of the Council in 2016, says the director-general of the European Snacks Association (ESA).
Sliced white bread remains king in India but there is huge promise in premium as consumers become more experimental and health conscious, says a ValueNotes analyst.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
The EU’s central science agency has clarified health claim procedures after a furore over a CLA weight management submission BASF and Stepan Lipid Nutrition unsuccessfully attempted to withdraw from the system earlier this year.
Health food store Holland & Barrett is making free-from food a priority, improving availability and convenience with the opening of 50 dedicated stores in the UK.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association (ABA).
Food and human nutrition expert: 'We can learn from the US and Denmark'
Extruded snack makers are using low output machines to run R&D tests in-house and many are working to develop healthier variants and inventive shapes, say equipment suppliers.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
The Snack Food Association (SFA) is determined to correct misperceptions held among consumers, government and regulators about the nature of the snack category and its role in health, its CEO says.
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
Bühler has carried out tests with the American Peanut Research & Education Society (APRES) to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using Salmonella surrogate, Enterococcus faecium.
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
Pleas to ditch ‘unhealthy’ snacks at tills have met with “disappointing” responses from Marks & Spencer (M&S) and WHSmith, according to the nutritionist driving the campaign.
The UK is the prime focus for Menken Orlando’s expansion of its Asian rice snack brand Mitsuba as consumers increasingly look for unusual snacking flavors, says its sales director.
Bunge North America has bought Illinois-based Heartland Harvest to bolster its expertise in extruded foods and serve consumer demand for better-for-you snacks.
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
'Simple Truth has been our most successful brand launch ever'
Kroger’s natural and organics brand Simple Truth notched up sales of $1.2bn in 2014, and continues to generate double digit growth, said CEO and chairman Rodney McMullen at the company’s q4 earnings call last week.
Dunkin’ Donuts parent company Dunkin’ Brands says it is phasing out its use of whitening agent titanium dioxide, commonly regarded as a source of nanomaterials, from all powdered sugar used to make its donuts.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
North Carolina-based brand Dick Stevens is looking for a slice of the action in the burgeoning high-protein-snacks market with a novel ‘jerky mix’ product combining meat, nuts and fruits in a paleo-friendly grab & go product that creates a new sub-sector...
Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.
D.D. Williamson tells BakeryAndSnacks.com that it was surprised by the results of company research exploring the color retention qualities of different natural colors in baked goods.
Target will double the size of its 'Made to Matter' range of natural, organic, and sustainable products this year as part of a plan to "reinvent" its grocery offering and "deliver more organic, natural, gluten-free items" to...
A US government scientist who developed a new peanut cultivar high in oleic acid that offers a longer shelf life and heart healthy properties says it has attracted interest from major US confectionery companies.
Scientists researching the presence of a mycotoxin considered a 'potent renal carcinogen' in US cereals have found levels above EU maximum limits in 8% of oat based cereals tested, and are urging action to reduce consumer risk.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
