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Breaking News on Industrial Baking & Snacks

Kellogg 'most reputable' US consumer firm thanks to vocal sustainability efforts, says expert

Kellogg invested in impressive sustainability initiatives last year and communicated efforts well, helping it secure the top spot in the consumer reputation charts, says a research expert.

Back to the Roots raises $2 million to develop new RTE products & growing kits

Back to the Roots want to go beyond providing consumers with packaged food that has a simple ingredient list – it wants to give them the exact recipe so they...

EFSA stands by acrylamide cancer concerns

The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all...

Mushroom mycelium could breathe new life into declining cereals category, claims MycoTechnology

Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of...

Campden BRI: Reduced-sugar oat bars possible thanks to beta-glucan

Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.

Mars appeals to health-conscious consumer with goodnessknows national launch

The inclusion of dried fruit in Mars Chocolate North America’s goodnessknows snack squares helps deliver the sweetness consumers seek from confections, while also helping the candy-giant deliver on its commitment...

How can industry warm the Western palate to eating insects?

To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets. 

dispatches from IPACK-IMA 2015, Milan

Bühler evaluating how IoT might improve food safety

Bühler has said the Internet of Things (IoT) could be one way of improving the safety of food and feed in the future.

Dispatches: Campden BRI Snacks Technology Conference

PepsiCo: Validating the kill step in oats is a ‘complex’ task

Working to validate the kill step in mass oat production is extremely complex, says the head of process authority at PepsiCo Europe.

Post Holdings’ acquisitions pay off faster than expected

Recent acquisitions to diversify Post Holdings’ portfolio are paying off more quickly than anticipated, prompting the cereal giant to raise its full year guidance despite a larger than expected negative...

Kellogg Q1 results 'greater than the company's expectations'

Despite a decline in both sales and profit, Corn Flakes manufacturer Kellogg claims it exceeded its Q1 "expectations."

Disptaches from Vitafoods Europe 2015

Start-ups stake vital claim to nutrition leadership at Vitafoods

Experts at Vitafoods Europe say the true age of the start-up is upon us as markets fragment and larger players are caught behind the innovation curve.

"The consequence of this is a fundamental blow to the belief in health claims as a magic bullet."

Consumers are food confused...Are you helping?

Consumers have never been more confused about food, argues Healthy Food Marketing chief Peter Wennstrom in this guest article. The food industry needs to step up...

Oxifree anti-corrosion resin becomes official supplier for Kellogg’s UK

Following successful pilot projects with Kellogg’s, Meadow Vale Foods and food processors ABP, Oxifree anti-corrosion resin has signed an agreement as the official supplier for Kellogg’s UK.

Clondalkin creates packaging to stop migration of mineral oil – but is it enough?

Clondalkin Flexible Packaging Wentus has developed two barrier films WSL 343040 and WSL 143031, for dry food products that it claims stops the migration of mineral oils from the outer...

Patent Watch

Quaker files patent on expandable microwave oatmeal pot

Quaker has developed a pot that can be expanded ahead of microwaving, improving convenience for consumers and saving shipping costs for manufacturers.

And now the lawsuits… FDA warning letter to KIND triggers wave of consumer litigation

As widely predicted, multiple class action lawsuits were filed against KIND on Friday following the publication of a Food & Drug Administration (FDA) warning letter citing a long list of...

FDA: KIND bars do not meet the requirements for use of the nutrient content claim ‘healthy'

KIND LLC working with FDA over string of labeling errors; consumer litigation could follow, predict attorneys

KIND LLC says it is working closely with the US Food and Drug Administration (FDA) to address a long list of concerns raised by the agency in a warning letter...

Manufacturers, consumers, retailers or government: Whose responsibility is gluten-free?

A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views....

Primal Pantry founder: 'You can't protect your product. You can only protect your brand'

When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.

General Mills profits drop 16%: ‘We can learn a lot from entrepreneurs’, says CEO

General Mills’ net profits have continued to slide despite improvements in US cereal and snacks, but its CEO says the company can learn plenty from start-up competition.

Kellogg Australia: ‘We’re closely looking at health star ratings’

Kellogg is exploring Australia’s voluntary front-of-pack health star rating scheme following public attacks from consumer advocacy group Choice.

Savory bars ‘reinventing’ sports nutrition

America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.

Low mycotoxin levels found in European cereals, EFSA

A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed...

Sugary cereal bars better suited to candy aisle, says Which?

Most leading UK cereal bars and breakfast biscuits contain between 30 and 40% sugar and would be better suited in confectionery aisles, Which? says.

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