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‘Ole!’ Scientists engineer heart healthy Spanish peanut

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.

Cereal study urges US focus on oats to cut risk from ‘potent renal carcinogen’

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 step up sugar cuts, say shoppers

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.

Mornflake: Gluten-free oats will soon become competitive

The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.

Special Edition: Powered up and packing nutritional punch 

Health claims and indulgence can go 'hand in hand' for breakfast cereals: Mintel

Cereal is "playing catch up" with breakfast alternatives that have mastered the pairing of health claims and indulgence, says Mintel.

Special Edition: Powered up and packing nutritional punch

DSM: Just because a product is ‘natural’ doesn’t mean it is nutrient rich

Consumers may be interested in natural products but fortification remains vital given nutrient shortfalls in the US, says DSM.

SPECIAL EDITION: POWERED UP AND PACKING NUTRITION PUNCH

Slow-burning energy...Novel baked apple snack with isomalt shows satiety potential

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.

Special Edition: Powered up and packing nutritional punch

Bakers missing a trick by not labeling micronutrients, says consultant

Bakery manufacturers should list existing micronutrients such as iron and potassium on pack for an easy health win, says a bakery consultant.

Special Edition: Powered up and packing nutritional punch

IFIC consumer findings suggest industry could profit by fortifying healthful products

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.

VIP Nuts: We’ve cracked it with beer collaboration

Collaborating with major beer brands like Carlsberg and Cobra has stretched our reach even further, says the co-founder of VIP Nuts.

Judge: A reasonable consumer might be deceived by presence of SAPP in ‘all-natural’ baking mixes

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: We’re stepping away from ‘non-core’ B2C bakery

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 on cusp of Pinnacle sale

Kerry Group is in advanced discussions to sell its €160m ($181.28m) Australian bakery business Pinnacle, the company says.

UK energy bar sales triple and set to rise

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.

Meat Chips founder: ‘Chips with meat don’t happen overnight’

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.

Beauty and Traditional Chinese Medicine bars could be 'instant wins' in China

Snack bar makers can create instant wins in China with beauty bars or products containing Traditional Chinese Medicine ingredients, say Chinese consumer experts.

News in brief

An easier way to make low-fat crisps

Oil uptake in fried products, such as potato chips, can be reduced using Elea’s pulsed electric field system, the company claims.

Kellogg’s readies ‘real food prepared simply’: Origins cereal range primed for US launch

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’.

What's for breakfast? Reinventing the first meal of the day

Consumers prefer homemade breakfast to ready-to-eat packaged goods, Datassential found

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. 

Patent Watch

Nestlé crisps up China’s ‘monotonous’ Sachima

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.

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