A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Consumers want simple and wholesome snack bars so ingredients and packaging must reflect this, says the category development head at General Mills Convenience.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
Bosch Packaging Technology has redesigned its Delta robotic (D3) packaging portfolio to give food producers a more simplified platform design, faster changeovers and ease of use.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from...
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
Dorset ‘superfood’ company Primrose’s Kitchen has secured a listing with health food chain Holland & Barrett for its raw vegetable mueslis.
United Biscuits has pumped millions into its flagship Harlesden site. Kevin McGurk tells Nicholas Robinson why the investment had to be made
More bakers could source more EU wheat as a strengthening dollar and uncertain weather conditions in the US make prices more competitive, says a grains expert.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show...
An expanded range of reference materials to meet increasing global demand have been launched by FAPAS, the proficiency testing division of Fera.
Kellogg has developed a range of breakfast products focused on simpler ingredients, positive nutrition and better portability.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks...
General Mills has set the bar high with a pledge to remove all artificial ingredients from its cereals by 2017 and Kellogg will likely follow suit, says a Euromonitor International analyst.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate?...
Industry must work to minimize levels of inorganic arsenic in rice and rice-based snacks as high levels pose a health risk to consumers, warns Germany’s Federal Institute for Risk Assessment (BfR)....
General Mills will remove all artificial flavors and colors from its breakfast cereals across the US over the next two to three years.
Liquid breakfasts are not truly catching on with consumers as an alternative to cereal-based breakfast options, says Euromonitor International.
The Portuguese Association of Nutritionists (APN) and Nestlé joined forces this month to unveil a new e-book promoting the benefits of cereal-based beverages in Portugal.
Finnish firm Fazer has secured a license for oat processing that enables extraction of beta-glucans, protein and oil for use in functional foods.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Organic breakfast products are an easy and affordable way to dip a toe in organic, the Soil Association says.