The healthy snacking boom has created a storm that small, boutique snack makers are benefiting from as their personal, niche products connect with the enthusiasm of consumers, Packaged Facts finds.
Convenience chain 7-Eleven has developed an organic better-for-you snack range to retail alongside premium brands – an interesting move but one that needs to be executed cleverly, warns an analyst.
Although federal efforts have led to “modest improvements” in food quality and marketing practices in recent years, “commercial interests have consistently overridden the health concerns of children”, according to one former government health expert.
Voluntary folic acid fortification of bread is sufficient but maximum limits should be set and the market carefully monitored, a public health expert says.
Bradford-based Seabrook crisps has slashed its products’ salt levels by 20% – but its boss says the industry as a whole is not getting the credit is deserves for undertaking such costly and challenging endeavours.
UK food makers have been focused on the lunchbox trend but have failed to notice a gaping hole full of promise – the after school snacking occasion, a Mintel analyst says.
A new survey has revealed that far from enjoying a traditional full English each morning, many Brits are skipping breakfast because they say they do not have enough time.
Quaker's involvement in oat research does not need to be compromised by its interest in the sector and should be supported given the lack of funding from elsewhere, says an analyst.
A broad new study has found that that mums with unhealthy diets of cereals and sweet drinks during pregnancy are more likely to have children with behavioural problems.
Two young entrepreneurs have developed a high protein bar using crickets that they say have superior nutritional qualities and can go a long way in making insect consumption mainstream in America.
The European Food Safety Authority’s (EFSA) recent backing of folate’s (vitamin B9) ability to reduce the risk of spinal birth defects is a good thing for infant health and the vitamin industry – but is it actually a prohibited disease claim in disguise?...
A lack of sleep could alter the way our brains work, making us more likely to consume unhealthy snack products than healthier options, say researchers.
A Minnesota-based firm making waves with anthocyanin-packed purple-corn ingredients says it has had significant interest from the snack food market, but is also talking to microbrewers, confectioners, and firms manufacturing everything from sourdough...
Ready-to-eat cereals giant Post Holdings has moved into the active nutrition and supplements market with a $180m deal to acquire Premier Nutrition Corporation (PNC) - maker of Titan and Premier Protein bars and shakes, and Joint Juice (liquid supplements...
Given the obesity epidemic and high rates of chronic disease in the US, consumers should replace convenience foods and snacks with cheaper options like fruit and vegetables, says the Center for Science in the Public Interest (CSPI).
Hostess Brands may develop new cake lines with added fiber, wholegrain or even gluten-free variants and it's not afraid of competition, its president says.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
Sports nutrition marketers have traditionally focused on young men, sports teams and hardcore athletes. In future, however, they will need to spend more time targeting women, weekend warriors and consumers pursuing individual sports and fitness activities...
A newly developed cereal high in protein and fiber but low in fat, salt and sugar has hit the market to tackle the global obesity epidemic, its developer ViSalus says.
Fibers from the blue lupin kernel may improve the function of the colon and potential reduce the risk of colon cancer, says a new study from Friedrich Schiller University of Jena in Germany.
PepsiCo UK needs marketing muscle behind its new reduced fat Mighty Lights potato chip line if the product is to have any public health impact among kids, a nutrition policy expert says.
Wholegrain consumption in Denmark has risen significantly thanks to industry efforts to incorporate the grain into breads and other food products, according to a new study.
There is a raft of options now available to food manufacturers looking to reduce salt - but how about mushrooms? Frozen mushroom giant Scelta Mushrooms has two ingredients for salt replacement, including one for (non-mushroom-flavoured) bread.
Fruit and vegetable residues typically discarded in the manufacture of isotonic sports drinks could be a rich nutrient source for other foodstuffs like bars and biscuits, Brazilian researchers have found.
Indian consumers have universally steered towards healthier breakfast options over the last decade and oat cereals have far outpaced other choices, Nielsen research shows.
Younger Mexican consumers have adopted healthier eating trends as US influence, obesity concerns and marketing efforts take hold, prompting a sharp rise in breakfast cereal consumption, according to Canadean.
Stratum Nutrition will be highlighting its ApuraGreen ingredient—a kiwi fruit paste functional food ingredient—at the upcoming IFT show. The company will present application studies showing the ingredient’s effectiveness in replacing fat as well as extending...
Wholegrain has its benefits but there is nothing negative about eating white bread and it can be a valuable part of a healthy, balanced diet, says the director of the Federation of Bakers.
Communicating sodium reduction efforts in bakery is a challenge given consumer knowledge is often limited, says the MD of UK-based firm The Low Sodium Sea Salt Company.
Industry has dedicated a lot of promotional efforts on wholemeal bread and this could have contributed to the slump in white bread, says the Federation of Bakers’ (FOB) director.
The EU energy market is set to grow by €1bn by 2017 and much of that could come from ‘natural energy’, a sub-sector that has been boosted by recent health claim approvals, says Euromonitor International analyst, Diana Cowland.
Unilever has applied to UK authorities for EU novel foods approval for its cholesterol-lowering phytosterol esters in liquid vegetable fats used in home cooking and baking.
Cereal majors Kellogg and Cereal Partners Worldwide (CPW) are reviewing the UK Department of Health’s (DoH) front-of-pack voluntary labeling scheme, but one nutrition policy expert says they will never sign.
There is a strong stereotype that women want indulgence and health when snacking, but in the US and Europe health comes eleventh in snack motivations, according to new research from Canadean.
Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
Infrared radiation (IR) can be used in place of part of the traditional frying process to reduce fat in gluten-free donuts without impacting taste, research finds.
US consumers don’t have the habit of eating hot cereal, but they are very open to new concepts and the Special K Nourish launch should do very well, says an analyst.
