News & Analysis on the Bakery and Snacks Industries
Special edition: Closing the fiber gap
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified goods, says British Heart Foundation senior dietician.
The American Frozen Food Institute is bolstering frozen food sales by highlighting the nutritional and quality benefits of freezing.
The European Commission has adopted new measures to reduce consumer’s maximum levels of exposure to cadmium in foods such as chocolate and infant formula.
Danone's US 'yogurt with toppers' business YoCrunch has teamed up with Kellogg's to combine the latter's most popular breakfast cereal brands with Greek and traditional yogurt.
DISPATCHES FROM VITAFOODS EUROPE 2014
Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up appeal even more, claims its global director.
Obesity buzzword now a part of the food processing language
Future food processing trends will focus on convenience, which in turn will see healthier options for snacks on-the-go in terms of the variety of flavour and texture, according to tna.
SPECIAL EDITION: CLOSING THE FIBER GAP
Fiber composite blends used in healthy food matrixes hold weight management promise, according to a professor from the University of Liverpool.