Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.
Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
General Mills will launch ancient grains Cheerios to take the fast-growing trend into mainstream cereal, its marketing manager for cereal innovation says.
While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.
The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.
Resmi International has recalled Manjilas Tapioca Chips Spicy in Australia due to high levels of hydrocyanic acid.
The Worshipful Company of Bakers is looking for a partner to develop and drive forward its bakery quality stamp in the UK.
Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to be delayed.
America has voted: they want wasabi ginger Lay’s chips. No big surprise, but a vote that should see snack makers running back to the lab to dream up ‘new’.
Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.
The USDA’s Agricultural Research Service has developed a soft durum wheat variety that can be used in a range of baked goods.
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
The US sugar progam is frustrating, over-protectionist and counterproductive to business, says the president and CEO of the American Bakers Association (ABA).
Daily consumption of at least 3 grams of oat beta-glucan may reduce cholesterol levels, with greater effects linked to high molecular weight forms of the ingredient, says a new meta-analysis of 28 randomized controlled trials.
An EU-funded project that aims to improve safety testing for genetically modified (GM) foods has published its first results.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
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