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Ingredients

News headlines

High omega-3 linseed flour enables bakery health claims, says developer

Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.

Labeling the origin of 0.9% meat flavoring is ‘ridiculous’, says European Snack Association

The European Snack Association (ESA) has criticized a European committee decision in favor of mandatory meat origin labeling, saying it's meaningless for low-level flavor use.

General Mills packs whole grain into pancakes and waffles

General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.

The icing on the cake: Real Good Food acquires Rainbow Dust Colours

Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.  

Personality of the Year 2014: 'When you’re working for the EU it has to be innovative'

Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.

PepsiCo: Sum Of Us Doritos palm oil attack is ‘patently false’

PepsiCo has slammed a campaign from Sum Of Us against its Doritos brand that suggests the chips contain unsustainable palm oil.

News in brief

Special K targets female New Year snacking

Kellogg has developed two lines under its Special K brand to appeal to health-conscious women.

Durum shortage drives German firm to find pasta alternatives

Massive predicted durum wheat losses have driven German firm to research alternative formulation options for pasta manufacturers.

Frito-Lay wins snack and candy TV ‘brand of the year’

Frito-Lay’s 2014 TV ads for Lay’s in the US were the most effective across the snack and confectionery category, staving off competition from Hershey and Mars, according to analysis firm Ace Metrix.

High-fat bakery good ‘vehicle’ for lutein delivery: Study

Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.

Police investigate Cali bakery over drug-laced bread

Police have launched an investigation into a Californian bakery that was shut down after bread containing drugs sickened more than 30 consumers.

Research

Soybean salt tolerance gene identified as crop land gets more saline

With the amount of saline agricultural land expected to double by 2050, a Sino-Australian research effort has identified a specific soybean gene that it believes will vasty improve crop resistance to salt.

EFSA health claim opinion

Prebiotic inulin wins EFSA bowel health claim

European prebiotic giant Beneo is celebrating today after the European Food Safety Authority (EFSA) backed inulin to better bowel function.

European snack innovation ‘conservative’ in 2014, says ESA

Snack sales and volumes across Europe remained strong last year, creating a conservative R&D sentiment throughout industry, says the European Snacks Association (ESA).

‘Just add water’ - Nestlé files patent for instant congee

Nestlé has filed a patent on a method to manufacture shelf stable, instant congee made adding hot water to target busier consumers.

Health priorities? Grain-based RTE desserts have not improved sugar, fat and energy

Ready-to-eat grain-based dessert manufacturers in the US must do more to reformulate cakes, donuts, pastries, pies and cookies because there has been little change between 2005 and 2012, researchers warn.

Honey Monster cereal slammed for ‘goodness’ claim

Halo Foods has breached advertising codes with ‘goodness’ claims on the honey content of Honey Monster cereal, the UK Advertising Standards Authority (ASA) has ruled.

Good carbs, bad carbs to play into 2015

The steer away from carbs will continue into 2015 but if industry is clever, the shift presents plenty of opportunities, says a healthy foods expert.

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

Federation of Bakers: 2015 will be a fight back on carbs

The UK will publish an extensive report on the role of carbohydrates in the diet next year, presenting opportunities for bread makers to fight back against carb-bashing, says the Federation of Bakers (FOB).

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