News & Analysis on the Bakery and Snacks 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...
Kellogg has unveiled a series of new breakfast products with an emphasis on whole grains, fiber and reduced sugar.
GMO content is harder to quantify in breads made from maize flour than maize semolina because the grain has a smaller particle size and has been processed more, a new study finds.
Special edition: Fiber
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.
The Food and Agriculture Organization (FAO) has urged greater use of neglected traditional grains, saying that there is global overreliance on just a handful of staple foods.
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.
High distribution costs and no success in finding a European manufacturing partner has forced UK bread manufacturer Warburtons to end its export trial with Tesco across Central Europe.