General Mills has defended the future of Annie’s natural and organic snacks under its ownership, but two experts say the company will have to work hard to beat the critics.
The demand for hot cereals like porridge has continued to experience a dramatic resurgence and will continue an upward trajectory for the next four years, according to a Key Note report.
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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.
Bakeries are being forced to shrink the size of their sweet products, as weight-conscious consumers demand better quality desserts with less sugar and fewer calories.
‘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.
Eating a handful of almonds may help lower risk of coronary heart disease (CHD) in populations with abnormally high fat concentration in the blood (hyperlipidaemia), according to a study published in the British Journal of Nutrition.
The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.
US total sales for Special K dropped $56m for the year; a slump that could be rescued with lifestyle-focused NPD, says the head of innovation at Mintel.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according to new research in rats.
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Almost a quarter of primary grocery shoppers are unable to correctly identify the total amount of sugar in products featuring the FDA’s ‘new-look’ Nutrition Facts labels, which require manufacturers to list ‘sugar’ and ‘added sugar’ separately, according...
Policies governing nutrient and health claims, labeling and use of mascots on breakfast cereals in New Zealand need a serious re-think, researchers say.
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)...
Deli breakfasts have boomed in the US as consumers seek faster, fresher alternatives to traditional ready-to-eat (RTE) cereal category, according to Nielsen.
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
Expanding into the US snack sector needs to happen now or never and CrossFit could be the way in, says the founder of UK Paleo bar start-up The Primal Kitchen.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a positive and unpredicted consequence? argues Pegasus's...
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia, says a Mintel analyst.
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.
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 Marc Bakery aims to transform its $1m Russian snack business into $45m in just three years – a possible goal in a country where all-natural remains nascent, its founder says.
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.
New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic acid.
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.
Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.
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US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
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.