Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.
Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products with free-range eggs.
Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada.
Plant-based product developer, Snack it Forward claims it’s ‘reinventing the fruit snack’ with the expansion of the Sunkist range - free from gelatin and added sugar.
Propercorn is showcasing its Crunch Corn range for the European market, at SIAL, Paris, this week October (16-20).
Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of 2008 and 2014.
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
Experts from the cannabis edibles industry have shattered the popular belief that manufacturers of cannabis-infused bakers are able to make large profit margins due to the growing cannabis market.
Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep their clean labels.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.
SubConnection, a deli concept from Sodexo, a food and facilities management company in North America, is going bold this season by introducing a line of freshly baked, flavored breads. But there is more than meets the eye, behind this carefully pondered decision.
Brazil’s national health surveillance agency ANVISA has opened a public consultation over plans to revamp a 15-year old regulation that requires food companies to enrich wheat and maize flour with iron and folic acid.
High protein is considered the second most important product claim by consumers who purchase better-for-you snacks, according to a recent Mintel survey sampling 993 internet users.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.
Probiotic is booming as an ingredient in the US market, particularly in the beverage category as companies target consumer interest in digestive and gut health.
The $4bn global dried fruit market has inspired snack manufacturers to come up with new ideas to gain a competitive edge in the category. But what’s the next grounder breaker as more and more companies begin cutting ingredients in their products and experimenting with new flavors?
IBIE 2016 is just around the corner, and major ingredient companies are gearing up to present their latest products for the bakery industry. Here, BakeryandSnacks offers a preview of a few of the goods that will be on show and tap into key industry concerns including sugar reduction, clean label and shelf-life improvement.
Clean-label products represent a small but growing part of the bakery market, according to ingredients supplier DuPont Health and Nutrition.
Eating bread with ancient grains can significantly reduce total cholesterol and blood glucose levels, according to a recent randomized, double-blinded crossover trial.
The number of people following a gluten-free diet is on the rise, and expectations of product quality are soaring. To solve the comple...