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Ingredients

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General Mills settles ‘100% natural’ Nature Valley lawsuit; does not admit liability

General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.

Nestlé gluten-free cornflakes hit Europe

Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.

Special Edition: Tasty Fat Replacement

Fat reduction no piece of cake in bakery, say Cargill, DuPont and Palsgaard

Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.

Fat reduction: The future, the market, the consumer…

Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?

Gulfood Manufacturing 2014 special edition

Nestlé: ‘In a market like Nigeria you have to take leaps of faith and enjoy the adventure’

‘Nestlé is the least biggest risk taker because it is a Swiss organization. It is very controlled and calculated in what it does, but it had the faith to enter markets where no-one else wanted to go and stood the test of time’, according to Dharnesh Gordhon, MD/CEO, Nestlé, Nigeria.

Special Edition: Tasty Fat Replacement

Next-generation emulsions the future for fat reduction, claim experts

Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.

Special Edition: Tasty Fat Replacement

Reduced-fat must engage senses far beyond taste

Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.

Guest article

Boring bread? Ditch bland ads and bite into the revolution

Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and excitement on a marketable level.

Game changer? Folic acid wins EFSA health claim for neural tube defect risk reduction

A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team of campaigners and trade groups behind the claim.

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

Dispatches questions child safety of arsenic levels in rice crackers and Rice Krispies

A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.

What does ‘may contain’ mean? Half of labelled products are allergen-free

Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.

Euromonitor: India snacks hold explosive growth promise for ingredients

 Ingredients suppliers should target India’s sweet and savory snacks sector because it’s untapped and brimming with potential, says Euromonitor International.

Special K global rebrand set for 2015

Kellogg will overhaul Special K next year to pull the failing brand away from its weight management focus, the company CEO says.

Kamut for the masses!

When the nation’s largest cereal manufacturers and mass merchants say they want to use your ancient wheat as a primary ingredient in a granola line as part of a “better for you” brand collection, you say yes. Even if it’s on very short notice.

Bran more effective than whole grain in alleviating obesity symptoms: Study

Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Yogurt muffins: A protein punch with a twist

Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.

Dispatches: AACCI annual meeting 2014

Bay State Milling touts flax and chia for clean label gluten-free

Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.

Around a third of consumers want high-fiber white bread, finds Sensus

UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.

Dispatches: AACCI annual meeting 2014

Kellogg NPD scientist: Protein has plenty of challenges

Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.

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