The US is considerably behind the UK in terms of sodium reduction, but is catching up and demand will boom over the next year, the CEO of Kudos Blends says...
Alpha-linolenic acid-rich canola oil, in combination with a low glycemic index diet, may help improve blood sugar control and other measures of heart health, says a new study from Canada.
Glanbia Nutritionals has introduced its full line of ancient grains into Europe, targeting the bakery, snack and cereal sectors.
White bread made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
The UK’s Advertising Standards Agency (ASA) has upheld four complaints about the implied health claims of Bioglan ‘superfood’ chia and flax seeds.
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
Three months after a federal judge in California gave the preliminary thumbs up to a $3.4m settlement of a class action lawsuit accusing Trader Joe’s of falsely advertising products as ‘all natural’,...
Food manufacturers don’t understand the urgency of sustainability and need to act faster, but also communicate actions better with consumers, says the president of global NGO Food Tank.
The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.
Wheat yields are looking good and prices are on a downward trend but manufacturers shouldn’t get their hopes up yet, according to one market analyst.
Hovis has received £80M of cash from commercial lender GE Capital to fund future growth plans following The Gores Group’s acquisition of a controlling stake in the bakery firm in...
The Zeelandia Group will invest several million euros into modernizing production in Turkey – an ‘inspiring’ economy brimming with new product development opportunities in bread and pastry, its CEO says.
Egyptian bakery equipment firm Morcos has faced financial difficulties amid political unrest in its home market, but an investment strategy saw it prosper against the odds, its purchasing manager says.
The next generation of bioactive wholegrain breads with ‘desirable sensory properties’ will be commercialized soon following taste tests, says TNO.
Healthy sandwich alternatives are trending and Kingsmill ‘bagel thins’ will tap into this in the UK, says Allied Bakeries’ category director.
Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
Fiber composite blends used in healthy food matrixes hold weight management promise, according to a professor from the University of Liverpool.
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...
Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up appeal even more, claims its global director.
The gluten-free industry must improve availability, quality and cost of products in light of a fourfold increase in UK celiac diagnosis over the past two decades, says the CEO of...
Norwegian brown algae is an attractive natural salt replacer for bakery because of its fat-busting punch, says developer Valagro.