The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also a deeper interest in rebirth and renewal, say consumer insight experts.
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 crowdfunding for its edible insect roadmap.
Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.
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.
Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.
Products flogging fitness may encourage weight-conscious consumers to eat more and exercise less – leading the scientists behind the research to call for closer monitoring of sports nutrition marketing practices.
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.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Hershey-owned KRAVE Jerky will go head-to-head with Clif Bar, Kind and Lärabar as it readies to launch protein bars with one-third of the sugar towards the end of this year.
Green tea compounds could be used to develop low glycemic index (GI) baked and steamed breads, claim researchers.
Organic packaged snacks remain fairly niche but resonate well with health-conscious consumers and retailers, says Euromonitor International.
Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.
As widely expected, the FDA has finalized plans to revoke the GRAS (generally recognized as safe) status of partially hydrogenated oils (PHOs) in a bid to eradicate artificial trans fats from the US food supply. However, it says manufacturers may petition the agency to permit specific uses of PHOs.
Finnish firm Fazer has secured a license for oat processing that enables extraction of beta-glucans, protein and oil for use in functional foods.
Manufacturers can expect a stable few months on the commodities front with no reason for corn and wheat price increases, subject to weather conditions remaining favorable, says Rabobank.
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
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Many bakers are on the lookout for egg replacers to maintain production and manage costs. But a key question is: How can you replace e...