High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
DISPATCHES FROM BAKERY INNOVATION EUROPE IN MUNICH
Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.
Health and wellness trends have boosted fruit ingredient sales, with shapes, inclusions and snacks gaining in popularity, says veteran fruit specialist Paradise Fruits.
Kellogg Australia has reduced the sodium content of its Special K cereals by 15% in a recipe overhaul and says it will take a new, healthier direction in 2014.
Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a Datamonitor researcher.
Puratos has added wild berries to its bakery fillings range to align with consumer interest in nutritional tasty ingredients and move away from watery, cultivated berries.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
A ban on manipulative junk food advertising to children is urgently needed to help fight increasing rates of childhood obesity, say University of Otago Wellington researchers.
KP Snacks has filed a patent on a method to incorporate flavors into the matrix of potato chips, rather than dust onto the surface with oil, enabling fat reduction.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II
Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s formulation expert.
CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I
Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.
The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.
Weetabix and Weight Watchers have joined forces to develop a high fiber cereal - a good example of how weight loss firms and breakfast brands can become more resilient in difficult dieting times, say analysts.
A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.
Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed.
Noodle pots, bagels, pizza slices, yogurts, soups – you name it – have muscled into the snack space. So what hope do old-fashioned potato chip, popcorn and nut makers really have?
British oat sales have soared amid a boom in healthy breakfast options like porridge and granola bars, but manufacturers should innovate with spices, says ingredient supplier EHL.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
It takes no genius to realize that if you deliver ready-made, healthy, portion-controlled snacks to the millennial snacker they’ll gobble the concept right up. What it does take a genius to do is to give that concept legs.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
Nestlé has defended itself and its allergy charity consort against criticism of the marketing of its ''lunchbox friendly'' muesli bars to schools despite them being unsuitable for nut allergy sufferers.
The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of intestinal glucose, say researchers.
A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma, according to new research.
The success of The Premium Snack Company’s freeze-dried veggie snack line depends on consumer understanding of the production process, says its sales and marketing director.
Snacking as we know it will evolve, driven by an unruly consumer desire to try new and exciting concepts and companies must buck up and innovate to profit, says a healthy foods analyst.
Nestlé, Kellogg and Asda are among those criticised by consumer group Children’s Food Campaign (CFC) for not doing enough to promote healthy eating as a government-backed scheme designed to do that launches.
People don’t eat cereal from a bowl every morning – they go to Starbucks, drink smoothies and eat breakfast biscuits. Cereal makers need to play catch up, says a healthy foods consultant.
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer.
Adolescents who consume breakfast cereal in the morning are more alert, content and in some instances show improved cognitive performance, according to Kellogg-funded research.
Organic pecan shells have antimicrobial properties against Listeria and can meet the demand for natural alternatives for use in organic meat processing.
Fiery flavors, popped chips and retail-ready pack designs were some of the biggest trends for snack makers this year, according to trade heads in Europe and the US.
A broad and mixed range of healthy and traditional snacks is important as snacking becomes a way of life for Americans, the CEO of the Snack Food Association (SFA) says.
