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‘Antiquated’ national flour fortification laws must be updated to meet WHO recommendations: Researcher

If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.

Corbion targets avian flu woes with bakery egg replacer

Corbion Caravan has developed two ingredients that can replace powdered and whole eggs in baked goods at a time when manufacturers have been stung by sharp prices caused by the US avian flu outbreak. 

Diamond Foods opens doors to US innovation center

Diamond Foods will heat up flavor NPD at its newly-opened US innovation center, says its VP of innovation.

How is Californian drought affecting almond supply?

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.

Dispatches from IFT 2015

Bunge claims 'push forward' in shelf life and trans-fat elimination with tortilla tech

St. Louis-based Bunge says its Silos De Oro Specialty Tortilla Shortening is a huge step forward for better shelf life and improved health benefits.

DISPATCHES FROM IFT 2015

Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and candies may be creating harmful cycles within the human body.

Quinoa's protein potential: From healthy whole food to versatile ingredient

After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.

Gluten-free products are no better for you, claims study

Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.

dispatches from codex alimentarius, geneva

Codex backs work on international standard for quinoa

Bolivia and the US have been given the go ahead to work on an international standard for quinoa by the Codex Alimentarius Commission (CAC).

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.

Sahale Snacks moves beyond nut mixes with snack bars

Sahale Snacks wants to develop an entire snacking platform beyond nut blends under JM Smucker ownership, says its associate brand manager. 

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.

Whole grains 101: Highlights from the 2015 Whole Grain Summit

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit  - organized by Oregon State University and the Grains for Health Foundation - to find out...

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 next week.  

Chia seeds fail to boost athletic performance but athletes ‘should still include them in their diet’

Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says a new study from the Appalachian State University.

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.

Limagrain and Canterra Seeds in new Canadian jv

Canadian farmers are set to benefit from access to the very latest wheat seed varieties with enhanced characteristics, following a new research joint venture (jv) known as Limagrain Cereals Research Canada, located in Saskatoon, announced yesterday between French agricultural grain and seeds co-operative Limagrain and Canadian firm Canterra Seeds after around 18 months of negotiations.

Swedish start-up gets EFSA nod on vitamin D bread

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.

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.

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