Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo...
Post Holdings CEO Rob Vitale said today that his firm’s $1.15bn move to buy smaller ready-to-eat cereal rival MOM Brands for $1.15bn was the “right move, at the right price,...
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.
Nutrition and health bars are stealing market share from the category leading snack and cereal bars in part because they tie into the health and wellness trend dominating many consumers’...
Bright Food will need to protect Weetabix’s UK brand heritage should speculation of a full buyout come true, says a China-based analyst.
The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.
European prebiotic giant Beneo is celebrating today after the European Food Safety Authority (EFSA) backed inulin to better bowel function.
Company executives, research experts and industry advocates are among those in our top 10 battling to be crowned BakeryandSnacks’ 2014 ‘Personality of the Year’.
Kellogg has secured a gateway to introduce its own brands in the promising MEA region by acquiring a controlling stake in Egyptian biscuit maker BiscoMisr, says an analyst.
Kellogg will launch its gluten-free corn puffs into free-from sections of major UK retailers this month to align with shopper expectations, it says.
Nestlé has filed a patent on a method to manufacture shelf stable, instant congee made adding hot water to target busier consumers.
Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.
Halo Foods has breached advertising codes with ‘goodness’ claims on the honey content of Honey Monster cereal, the UK Advertising Standards Authority (ASA) has ruled.
The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.
Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.
General Mills has reported a significant slump in profits for its second quarter, pulled down by a tough environment in North America, particularly across breakfast cereals.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Light-weight, smaller bakery and snack packages are more affordable and convenient for consumers, says Euromonitor International.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
A healthy quinoa bar concept developed by a team of final year culinary arts management students has picked up the award in the ‘culinary product development challenge’, run by the...
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
General Mills has brought back French Toast Crunch cereal to US shelves but has reformulated the product to align with “current nutritional goals”, it says.
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its...
Mediterra Nutrition’s recently launched savory bars seek to tap into one of the increasingly rare white spaces remaining in the crowded nutritional bar category, which is laden with sweets. ...