Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the American Bakers Association (ABA), which has urged the FDA to consider four alternative...
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
Nutrition labeling will expose snacks for what they are, but we’re committed to being transparent and confident US consumers will remain a snacking nation, says the CEO of the Snack Food Association (SFA).
Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.
The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
Premier Foods now has “the brightest outlook for a decade”, after re-engineering its balance sheet with a major refinancing plan, says City analyst Shore Capital.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
A third of all snacking takes place at our desks and marketing professionals top the unhealthy table, with lawyers at the bottom, according to UK research from yogurt brand Fruyo.
The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people.
Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches to every student, regardless of income,...
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
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.
