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.
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
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.
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...
Europe is driving global bakery innovation ahead of the US, representing over half of all new product launches for 2012. But what are some of the ‘most innovative’ products?
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.
