There is more demand from snack makers to quantify ingredients with a bad name given new labeling requirements like front-of-pack nutrition panels, says a testing specialist.
A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that expels up to 50% of their fat, then reconstituted with water into ‘nut...
Snack makers must continue to innovate and develop new markets to succeed in a tough and increasingly competitive marketplace, says the president of the Snack Food Association (SFA).
Snack firms must battle with frugal consumers, expanded competition and the challenge to remain innovative, exciting and healthy, a leading sector analyst says.
Only one in ten US consumers gets the recommended amount of fiber, but fibrous whole grain ready-to-eat (RTE) cereals can boost daily intake by around 14%, a new study finds.
Biosciences firm Carritech Research has developed a processing and formulation technology to manufacture snacks and biscuits with heat-sensitive nutrients and vitamins.
The trade association representing margarine and vegetable fats makers in the EU has tightened its Code of Conduct for the third time since 1995, in an effort to reduce trans fat levels in foods and fats at retail.
Sunsweet Bakery has launched a new line of purple colored plum-infused baked goods that offer a tasty, new experience with a ‘myriad of health benefits’, it says.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Knowledge on ingredients and formulation puts Taura Natural Ingredients in good stead as it ventures into developing and manufacturing fruit snacks for selected partners, its marketing manager says.
German baking ingredients firm Ireks has launched a new chia seed bread mix for the UK that it claims will appeal to British consumer demand for “superfoods”.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
Contract manufacturer Laboratoire PYC has sliced carbohydrate content by 80% in its latest dietetic whole grain bread product to target the ‘strict diet stage’ in weight management, it said.
US supplier Balchem has joined with Dutch firm Van Eeghen Functional Ingredients (VEFI) to develop the European choline foods and food supplements market, after the nutrient won three EU health claims in 2012.
Taura Natural Ingredients’ newly launched gourmet fruit inclusion range plugs convenience, shelf-life and health for the artisanal baker, its marketing manager says.
UK firm Allied Bakeries has launched a high fiber white bread loaf and roll line under its Allinson brand to target huge opportunities in the healthier white segment, its brand manager says.
Yeast beta-glucan increases the body’s ability to fight pathogens, and showed a 25% better record of cold-fighting compared to placebo in a new German study.
The UK Food Standards Agency is assessing two novel food applications for clubmoss sporopollenin shell extracts and a novel omega-3 and omega-6 oil; while DSM is lauding the official EU recognition of nature-identical zeaxanthin.
More frequent meals and snacks among primary school children may be associated with a lower risk of overweight and obesity, according to new research published in Public Health Nutrition.
Canada needs a more standardized whole grain labeling system to better inform consumers on content and limit premium targeted marketing, researchers say.
Australian snack makers face continued stagnation and economic pressures and must innovate further in niche healthy sectors to ride the current wave of challenges, a report says.
CSM has developed and filed a patent for a method to slash fat content in doughnuts by a minimum of 40% and end products are preferred by consumers, it says.
The US popcorn sector has been resilient to a pinched and health-focused economy and is now fuelled by premium-priced healthier variants, according to a new report.
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
European snack makers want to cash in on the US legume trend and new product development (NPD) for 2013 is focused on lentil-based products, says European Snacks Association (ESA) director-general.
Rowse Honey cannot claim it gives “slow release energy” following a UK advertising watchdog ruling that has disappointed the Oxfordshire firm and left it wondering how spread rival Nutella can make similar claims.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
New product development in the breakfast foods segment must be defined by health, portability and convenience to target key consumer needs in a snowballing US market, Mintel says.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
A day after confirming the €500m acquisition of New York-based blends specialist Fortitech, Royal DSM has concluded the year by buying beta-glucan brand Oatwell from Swedish Oat Fiber (SOF).
Sugar prices in the US have fallen more than 40% since last summer and are now at “dangerously low levels for producers who are facing ever-increasing input costs”, according to Jack Roney, an economist with the American Sugar Alliance (ASA).
Despite giving us object lessons in corporate word wash, can PepsiCo pull off what seems like a slightly puzzling mission, namely a long-term plan to ‘drinkify' snacks and vice versa under its Power of One banner?
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
As the formlisation of the main organ (article 13.1 list) of the nutrition and health claims regulation (NHCR) kicks in this week, Professor Ambroise Martin, the new chair of the European Food Safety Authority (EFSA) health claims panel, tells NutraIngredients...
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
Eight ingredients have won EU health claims that can be used to back messaging around metabolic syndrome – although the take-up to date has been lacklustre, says Euromonitor analyst, Diana Cowland.
