Breaking News on Industrial Baking & Snacks

UK government committee backs halving free sugars limit to 5%

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...

Birmingham backs Mondelez over BelVita energy health claims

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.

Primrose’s Kitchen gains Holland & Barrett UK listing

Dorset ‘superfood’ company Primrose’s Kitchen has secured a listing with health food chain Holland & Barrett for its raw vegetable mueslis.

Me and my factory

Why United Biscuits had to invest £50M

United Biscuits has pumped millions into its flagship Harlesden site. Kevin McGurk tells Nicholas Robinson why the investment had to be made

EU wheat to maintain competitive edge over US

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.

General Mills CEO: Retailers want cereal innovation – think gluten-free, protein and granola

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.

Ultra-fast-growing aquatic plant promises year-round supply of sustainable vegetable protein

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...

FAPAS expands reference material range to support analysis demand

An expanded range of reference materials to meet increasing global demand have been launched by FAPAS, the proficiency testing division of Fera.

Kellogg unveils simpler ingredients NPD to spur breakfast category

Kellogg has developed a range of breakfast products focused on simpler ingredients, positive nutrition and better portability.

Healthier RTE cereals exist but consumers aren’t eating them: Study

Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.

Insect protein market has enthusiasm & sustainability – now it needs a business plan

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...

Artificial-free cereals: Will Kellogg follow General Mills?

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.


Fitness food is not mainstream, so stop selling it like it is

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?...

High levels of inorganic arsenic in rice snacks, warns BfR

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 to remove artificial ingredients from cereals by 2017

General Mills will remove all artificial flavors and colors from its breakfast cereals across the US over the next two to three years.

Euromonitor: Liquid breakfasts are overhyped - snack bars are the future

Liquid breakfasts are not truly catching on with consumers as an alternative to cereal-based breakfast options, says Euromonitor International.

Serial consumption: Nutritionists promote cereal-based beverages in Nestlé-backed e-book

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.

Fazer secures license for oat extraction technology

Finnish firm Fazer has secured a license for oat processing that enables extraction of beta-glucans, protein and oil for use in functional foods.

Reacting to allergies: Is self-diagnosis leading to malnutrition?

Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies. 

Is organic the best way to start the day?

Organic breakfast products are an easy and affordable way to dip a toe in organic, the Soil Association says.

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.

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