Less salt, less fat or rich in added vitamins – great aspirations, but it’s more work to make a product that still tastes good. Although the industry has been making strides towards achieving reformulation targets, big technical challenges remain.
Sugar content has risen in a fifth of UK ready-to-eat breakfast cereals since 2012 with the largest spikes coming from retail own brands, finds Action on Sugar research....
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo...
Post Holdings CEO Rob Vitale said today that his firm’s $1.15bn move to buy smaller ready-to-eat cereal rival MOM Brands for $1.15bn was the “right move, at the right price,...
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.
General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.
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.
What are the hottest trends in snacks? Sprouted grains? Baked popcorn? Gourmet jerky? Join Elaine Watson from FoodNavigator-USA on a snacking odyssey at the Winter Fancy Food Show in San...
Kellogg has developed two lines under its Special K brand to appeal to health-conscious women.
Nutrition and health bars are stealing market share from the category leading snack and cereal bars in part because they tie into the health and wellness trend dominating many consumers’...
Lutein-enriched bakery products hold promise, particularly muffins and cookies where bioavailability is strong, say researchers.
The start-up explosion in bakery, cereal and snacks will continue as online shopping booms and consumers seek out the extraordinary, says Mintel.
European prebiotic giant Beneo is celebrating today after the European Food Safety Authority (EFSA) backed inulin to better bowel function.
Tesco UK has rolled-out its sweet-free checkout policy across convenience stores leaving space for snack makers to gobble up share, but some listing rules have been touted ‘deplorable’ by industry.
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.
Kellogg has developed a process that micro-grinds bran to create a more versatile and palatable powder.
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.
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.
Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.
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...
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says....
Developing baked goods for diabetics has heaps of potential in China given the rates of diabetes and mounting concern in the country, says Datamonitor Consumer.
Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.
Enjoying a special occasion, opportunistic eating and social pressures are just some of the drivers behind unhealthy snacking – factors that could be used to drive change, researchers claim.