Breaking News on Industrial Baking & Snacks

News > Ingredients

Low carb diets bounce back in 2005

The low-carb diet industry is defying media reports from the end of last year which claimed the fad was on its way out, according to the latest survey from Opinion...

NAMA to color-code snacks on health merits

The US National Automatic Merchandising Association (NAMA) is introducing a colour-coding system to help children select healthy snacks from vending machines.

NPD focus for convenience snacks

Britons spends four times as much on snacks as their Spanish counterparts, eating their way through €17.3 billion a year, finds a new report highlighting the ongoing opportunities for players...

Acrylamide levels low in UK diet

Part of a global effort to clarify consumer exposure to harmful chemical identified in starch-rich fried foods two years ago, findings from a new survey by the UK food watchdog...

Parents, not kids, barrier to childhood healthy eating?

Many children know what constitutes a healthy diet but often their parents are uninterested in their eating habits, finds new consumer research.

Kraft extends nutrition labelling to US audience

Kraft Foods, the world's biggest food company, has announced its US operation is to provide consumers with more nutritional information about its products - a precedent already set by its...

Snack habit set to spur UK growth despite obesity threat

British snack makers will face the most testing period in their recent history over the next few years as the war on obesity gathers momentum, threatening to stall growth and...

GM foods 'as safe as plant-derived,' finds EU group

Brussels addresses the issue of consumer cynicism and fear of agricultural biotechnology in European citizens, setting up a thematic network on the safety risk assessment of genetically modified food crops,...

Irish food sector raises focus on healthy eating

Irish food and drink companies are pooling funds under a new project designed to increase healthy eating in their home market, reports Dominique Patton.

Proteomic research to improve flour quality

An improvement in the quality of flour ingredients is the focus of new research by US government scientists who are taking a closer look at hundreds of different proteins in...

Low-carb led 2004 food launches

Whatever misgivings some companies may have about the longevity of the low-carb trend, 2004 was a record year for no- and low-carb product launches.

Oils and fats industry to gather in Spain

The international oils and fats industry will gather in Spain later this year to tackle issues affecting the market.

Bakery sector hoping dietary guidelines will boost wholegrain sales

Leading US bakery Sara Lee is banking on renewed interest in wholegrains as it introduces a new range of breads to carbohydrate-conscious consumers.

EU ministers reject GM food crop

European environment ministers failed to back a proposal to bring a GM food crop designed by US biotech giant Monsanto onto the EU market.

Weight loss programmes lack evidence

There is little evidence to support the use of many commercial weight loss programmes, according to a study in the US, which suggests that the search for new, more effective...

Eastern Europe key growth area for flavours market

Eastern Europe, the Middle East and Africa are strong growth areas for the flavours market while in western Europe low calorie and low carb diets will continue to spur demand,...

Suppliers identify solutions for new probiotic foods

Probiotic chocolate bars and cereals could emerge on the market next year as strong demand for the gut health ingredient pushes food makers to invest in the complex processes required...

Low carb bakery boom cannot last

Low carbohydrate bakery products have become common place in the US, but competition is about to get tougher as the growth surge slows, according to a new report from Euromonitor...

Café concept refreshes US cereal sector

A new 'healthy' café concept, providing branded breakfast cereals and milk-based drinks all day long, is looking to take off in Chicago led by a former executive of successful coffee...

Name and shame campaign for saltiest own brands

Only two out of over 100 'standard' food products in a recent survey of retailers' own brand foods met with salt slashing targets set by the UK's food watchdog, suggesting...

New gluten-free bread highlights niche market

Scientists in Ireland claim to have dramatically improved the quality of gluten-free bread, presenting an opportunity for bakers as the number of people with a known gluten intolerance grows, writes...

Tate & Lyle controls supplies on Splenda success

Tate & Lyle, the world's only maker of the increasingly popular sweetener sucralose, must prioritise needs of existing customers as demand for the additive 'far exceeds our expectations.'

Speciality breads inspiring UK market

Retailers and suppliers are increasingly turning to high quality, speciality breads to try and jazz up Britain's dormant bread sector and raise profits by inspiring consumers, writes Chris Mercer.

Cerealia taps into Russian convenience growth

A new bakery capable of producing up to 70 million bread loaves per year is set to be built in Moscow by Swedish firm Cerealia to serve the growing convenience...

Soy bread cuts prostate cancer marker

A bread rich in soy reduced levels of the prostate cancer marker PSA in a group of cancer patients, according to a recent study.

Key Industry Events