Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.
Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.
Nearly a third of food businesses have no corporate allergen management systems in place, an SGS survey has found.
The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Alginates isolated from certain types of seaweed may have potential in weight loss supplements and foods, according to new research.
A gluten-free ready mix using non-wheat sourdough ensures better taste and color in rice breads, says DeutscheBack.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market - and its predicted growth - to be trusted?
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Snack maker PopChips looks set to become the latest firm to stop using the term ‘all-natural’ to describe its products after agreeing to settle a lawsuit alleging it misled consumers by using the controversial term.
High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.
Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.
The new non-GMO formulations of Original Cheerios and Grape Nuts might be made without ingredients from genetically engineered crops, but they also come with fewer vitamins - although brand owners General Mills and Post Foods won’t say why.
Kellogg Australia has reduced the sodium content of its Special K cereals by 15% in a recipe overhaul and says it will take a new, healthier direction in 2014.
Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.
The Kellogg Company has pledged to source fully traceable palm oil by the end of next year, a move that has been welcomed by NGOs that have been fighting for the cereal giant to change its policies for months.
Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a Datamonitor researcher.
British Baker presents expert opinion and discussion on the retail bakery market, offering an insight into its forthcoming
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