The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find out what changes to expect.
As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’, as well as how the amount of whole grain should be...
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
The marolo fruit should be used in flour form for snack bars because of its powerful nutritional properties and ability to improve taste and quality, researchers say.
The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just two ingredients: Chia and quinoa.
Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out there for pretty much every application, according to one...
Amcor Flexibles has optimized its ‘bag-in-box’ technology to offer greater protection against contamination of products like cereals from carton board, inks or the environment, it says.
Across most countries, sandwiches and fruit are popular in children's lunchboxes while the inclusion of chips, yoghurt and cheese snacks varies considerably across regions, according to a consumer report by the Irish Food Board.
SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS
Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an analyst.
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated by any fixed quantities in Europe, they say.
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
Simply reducing portion sizes is not an easy solution to reducing energy intakes as results from laboratory based experiments do not necessarily reflect what happens in the real world, according to a new review.
Snacking on almonds could fill you up and provide you with nutrients without making you put on weight, a study which looked at people with an increased risk of type 2 diabetes has claimed.
Dietary exposure to cancer-causing compounds polycyclic aromatic hydrocarbons (PAHs) in bread and cereal products are of little concern to consumer health, according to researchers.
Incorporating whole grains into bakery formulations dramatically impacts functionality and so it is easier if bakers start from scratch, says the director of R&D at Archer Daniels Midland.
The Federation of Bakers has designed a toast-scented fragrance in a ‘quirky’ marketing ploy to encourage young women to think differently about bread, its director says.
Porridge is proving a top breakfast choice, enjoyed by nearly half (49%) of British consumers, with nearly a quarter eating a bowl almost daily, reveals new research from Mintel.
Butter flavour alternatives touted as replacements for the potentially harmful popcorn butter flavour diacetyl may be just as unsafe, warn researchers.
The traditional snacks category has veered off course with pulses, beans and veg being favored over potato and corn. But what does this mean for old favorites?
European recommendations to reduce and label saturated fats have prompted DuPont to develop a liquid margarine with 60% less saturated fat for use in cakes.
Smaller salt crystals give a faster, more concentrated perception of saltiness in potato chips, offering a viable sodium reduction strategy, researchers say.
Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.
The incorporation of prebiotic sugar substitutes can optimize nutrition and improve the eating quality and consumer acceptance of gluten-free bread, research finds.
High levels of fiber and/or calcium can be incorporated into a ready-to-eat (RTE) cereal without impacting eating quality by pelletizing the ingredients, General Mills says.
UK-based Tyrrells has expanded its premium, hand-cooked chip portfolio with the launch of two apple varieties – taking the brand into permissible indulgence territory, its marketing manager says.
Live from the 20th International Congress of Nutrition
Prebiotics and other fibres have a big role to play in curbing spiraling obesity, diabetic and pre-diabetic rates in emerging economies like India and China, according to one respected nutrition academic here at the ICN in Granada.
Understanding and behaviours on salt consumption differ hugely from market to market across the globe – something manufacturers must take heed of when reducing levels, researchers warn.
A bill proposing sweeping changes to food labeling laws covering everything from ‘natural’ claims to whole grain statements has been welcomed by consumer groups, but stands little chance of success, legal experts have told FoodNavigator-USA.
The US breakfast cereal category can be bolstered by unlocking neglected brands and pushing deeper into the natural segment, the head of cereals at General Mills says.
