Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.
The European Commission has approved Benexia chia oil as a novel food for use in food supplements and in place of other plant fats and oils in foods and drink applications.
Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.
Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.
General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.
Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
‘Nestlé is the least biggest risk taker because it is a Swiss organization. It is very controlled and calculated in what it does, but it had the faith to enter markets where no-one else wanted to go and stood the test of time’, according to Dharnesh Gordhon, MD/CEO, Nestlé, Nigeria.
Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.
Bread and milk have always been natural indicators for what is happening inside the average household. Both are reliable dietary staples and both have the ability to inspire passion and excitement on a marketable level.
A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team of campaigners and trade groups behind the claim.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.
Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.
Ingredients suppliers should target India’s sweet and savory snacks sector because it’s untapped and brimming with potential, says Euromonitor International.
Kellogg will overhaul Special K next year to pull the failing brand away from its weight management focus, the company CEO says.
When the nation’s largest cereal manufacturers and mass merchants say they want to use your ancient wheat as a primary ingredient in a granola line as part of a “better for you” brand collection, you say yes. Even if it’s on very short notice.
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
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