Agricultural Research Service (ARS) scientists have developed a new peanut with especially high levels of oleic acid that they claim offers a longer shelf life as well as heart healthy properties.
Scientists researching the presence of a mycotoxin considered a 'potent renal carcinogen' in US cereals have found levels above EU maximum limits in 8% of oat based cereals tested, and are urging action to reduce consumer risk.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
Cereal is "playing catch up" with breakfast alternatives that have mastered the pairing of health claims and indulgence, says Mintel.
Consumers may be interested in natural products but fortification remains vital given nutrient shortfalls in the US, says DSM.
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Bakery manufacturers should list existing micronutrients such as iron and potassium on pack for an easy health win, says a bakery consultant.
Manufacturers could profit by fortifying products with innate healthy properties, because consumers expect and accept fortification from them, research findings from the International Food Information Council (IFIC) suggest.
Collaborating with major beer brands like Carlsberg and Cobra has stretched our reach even further, says the co-founder of VIP Nuts.
The latest in a series of class action lawsuits filed over the use of synthetic leavening agent sodium acid pyrophosphate (SAPP) in foods marketed as ‘all-natural’ has been given the green light by a federal judge.
Kerry Group’s decision to sell its business-to-consumer Australian bakery is part of a strategy to re-focus on core B2B work, its corporate affairs director says.
Kerry Group is in advanced discussions to sell its €160m ($181.28m) Australian bakery business Pinnacle, the company says.
Sales in the energy bar and nutrition market in the UK have been growing at a faster rate than the US tripling in the past five years to reach €137m, while the US market doubled in the same period to €2314m.
Developing potato chips that contain high levels of real chicken has been complex and taken eight years of NPD, but the concept is poised for success, says the founder of Meat Chips.
Snack bar makers can create instant wins in China with beauty bars or products containing Traditional Chinese Medicine ingredients, say Chinese consumer experts.
Oil uptake in fried products, such as potato chips, can be reduced using Elea’s pulsed electric field system, the company claims.
Kellogg’s chief growth officer Paul Norman says the company plans to launch a new healthy cereal, muesli and granola range in the US this summer called Origins, and describes it as ‘real food prepared simply’.
When it comes to breakfast, the vast majority of Americans want something quick and easy at home, but surprisingly most people prefer to make their first meal of the day “from scratch” instead of consuming a ready-to-eat or heat-and-serve consumer packaged good, according to Datassential research.
Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.
The 2015 Sweetener360: Are You Marketing to Buzz or Behavior?With over 15,000 consumers surveyed, we’ve validated our findings...
Ninety-nine percent of U.S. consumers say it’s important to get enough fiber in their diets, but most Americans fall short on consumin...
From cronuts to townies, traditional sweet treats are getting a modern makeover due to strong consumer interest in novel eating experi...