Japanese supplier Ajinomoto’s chilli extract has won European Union Novel Foods status at various levels in 22 foodstuffs including flavoured waters, meal replacements, baked goods and sugar-free gum.
Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
Steve Morrision was the COO at Provexis when the UK start-up won the EU‘s first ever article 13.5 health claim for its blood circulation-boosting tomato extract called Fruitflow in 2009. The now-consultant has serious qualms about how the EU’s health...
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
Daily consumption of flaxseed-fortified bakery products may reduce blood pressure levels in patients with peripheral arterial disease (PAD), suggests new data presented at the November American Heart Association 2012 Scientific Sessions.
Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.
A Zambian company has launched a fortified breakfast cereal; the profits of which will secure business for poverty-stricken farmers and aid conservation work in the Luangwa Valley.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
The swelling morning snack occasion should be a target for manufacturers, but health, nutrition and convenience will be the tonic for success, an analyst says.
PepsiCo’s baked potato chips are an outstanding example of fat reduction in a popular snack and from a public health perspective it is a tragedy they are not a mainstream choice, a nutrition expert says.
Fortified breads, snacks and cereals targeting mental health in older consumers is an avenue of opportunity for manufacturers, a Leatherhead analyst says.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
JM Smucker has urged a California judge to dismiss the third in a “trilogy of trans-fat lawsuits” it claims are just money-grabbing exercises “forcing food manufacturers to undergo wasteful, expensive and time-consuming litigation that cannot and will...
Cereal firms with products targeted at children have invested in sodium and sugar reductions and nutrient fortification in balance, according to the vice president of the Children’s Food and Beverage Advertising Initiative (CFBAI).
Dispatches from the Whole Grains on Every Plate conference
Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.
PepsiCo’s investment to localize its Quaker brand in China with traditional herbal medicine fortification and texture adaptations has enabled it to thrive, an analyst says.
Cereal Partners Worldwide’s reformulation plan for 20 of its Nestlé breakfast cereal brands must happen gradually and unobtrusively to succeed, warns a nutrition policy specialist.
The nutritional value of breakfast cereals marketed to children in Australia is disappointing, with high sugar and salt content and low fiber levels, the country’s consumer watchdog CHOICE says.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.
Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.
Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.
Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.
The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent Source Of’ claims if they use a vitamin D2 bakers’ yeast.
The Food and Drug Administration (FDA) has said it intends to examine consumer understanding of fortified foods, to work out whether people consider generally unhealthy snack foods to be healthier if they contain added nutrients.
Consumers understand the health benefits of consuming fibre but knowledge on recommended daily consumption levels is low and industry must work to educate in this area, Sensus says.
Healthy food should be made cheaper and a ‘fat tax’ should not be treated simplistically in Israel, the head of the public health lobby in Israel’s parliament has told FoodNavigator.
On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.
Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.
A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to quality and taste.
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center in Bradley, Illinois, says its North American boss.
Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global Ingredients Division.
A surging Argentinian cereal market, underpinned by a health shift among consumers has prompted food group Arcor to launch a new cereal line in the country via its Danone joint venture company Bagley.
Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner Biothera.
