Sales and profits were up in Q2 at Raisio, with CEO of the €500m Finnish agro-food player Matti Rihko content its re-housing of key brand Benecol was paying off.
Kellogg and General Mills’ pledges to remove artificial ingredients from their cereals in the coming years will not be enough to help cereal rebound but could spark an R&D trend, says a Euromonitor analyst.
More than half of consumers seek out gluten-free items at the grocery store and salty snacks are pulling in a large percentage of these sales, according to Packaged Facts.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
'There’s going to be little tweaks in the direction of better-for-you because it isn’t just a niche group like granola people, it’s everybody'
The alternative chip craze has exploded with a flurry of root veg and plant products on shelf, but can they compete with or even kill off the infamous potato chip?
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
Graze.com is set to launch in over 1,200 major retailers in the UK as the firm looks to build on its successful US launch with further rapid expansion.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says a new study from the Appalachian State University.
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show next week.
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks crowdfunding for its edible insect roadmap.
Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.
General Mills has set the bar high with a pledge to remove all artificial ingredients from its cereals by 2017 and Kellogg will likely follow suit, says a Euromonitor International analyst.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate? I certainly didn't…
Products flogging fitness may encourage weight-conscious consumers to eat more and exercise less – leading the scientists behind the research to call for closer monitoring of sports nutrition marketing practices.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Hershey-owned KRAVE Jerky will go head-to-head with Clif Bar, Kind and Lärabar as it readies to launch protein bars with one-third of the sugar towards the end of this year.
Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Fruit snacking has many forms but industry collectively agrees the future must be about stripping back ingredients and giving consumers fruit in its purest form.
Marks & Spencer’s move to fortify its entire bakery range with vitamin D is a good public health move given the population is deficient, says the nutrition and innovation head at Leatherhead Food Research.
General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are often high in sodium.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of wheat and other grains.
Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.
Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action on Sugar.
![“[T]here is an urgent need for many countries (including the UK) to update antiquated national flour fortification legislation to conform to the more recent WHO recommendations on Fe compounds and fortification levels.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/2/3/2/522327-1-eng-GB/Antiquated-national-flour-fortification-laws-must-be-updated-to-meet-WHO-recommendations-Researcher.jpg)
