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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.
Plant-based protein craze drives renewed interest in peanut flour
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to...
Don’t dismiss industry encouragement of physical activity, says obesity expert
Food industry encouragement of physical activity in obesity prevention should be welcomed, according to an obesity expert who spoke at the European Congress on Obesity in the UK on Monday.
New data proves once again that voluntary approaches to sodium reduction are not working, says CSPI
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board...
Post strengthens natural offerings with Hearthside buy
A second acquisition will further strengthen Post Holding’s position in the high-growth natural cereal segment, its CEO says.
Symphony Consulting: Growth rates of key label claims - organic, natural, gluten-free - are leveling off
Growth rates of several individual label claims under the health & wellness umbrella have started to level off, according to new research from Symphony Consulting.
CHEWING OVER IDEAS WITH PURATOS
‘It’s quite a challenge to satisfy consumers’: Puratos R&D head
Consumers want the best of everything and the challenge for bakery manufacturers is to address complicated paradoxes, says the head of research and development (R&D) at Puratos.
Cain Foods partners with Nu-Tek to slash sodium in bakery
The US bakery sector can now reduce salt levels by up to 50% with access to Nu-Tek technology, says Cain Foods Ingredients.
Kraft drops its MilkBite milk and granola bars. But were they doomed from the start?
In February 2012, Kraft unveiled a category first: MilkBite milk and granola bars for the refrigerated dairy aisle combining “real milk” (and as much calcium as an 8floz glass of...
Gluten-free app could drive nutrition innovation, says research fellow
A gluten-free scanning app in Australia could prompt industry to improve nutritional content and label on-pack, says a research fellow from the George Institute for Global Health.
‘Spice is a way to bring nuts and seeds mainstream’: Analyst
European consumers have got a taste for exotic flavors and a desire for healthier snack alternatives which means spiced nuts and seeds have enormous potential, an analyst says.
SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE
Room to grow: Bakery sector fiber health claims
The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products...
SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE
The hunt for that ‘added extra’: Pushing beyond a health claim
The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that...
SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE
How are market-leading kids’ cereal firms tackling health claims?
Use of health and nutrition claims on kids' cereal is widespread, but manufacturers are using them with caution and the majority favor nutrient content claims.
SPECIAL EDITION: RIDING THE HEALTH CLAIMS WAVE
Omega-3 bread: Health claims, sources and dosage
BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have...
High fructan barley holds wholegrain promise, says CSIRO
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Sorghum: The next big gluten-free grain?
Leading scientists have hailed sorghum as a highly nutritious and cost-effective gluten-free grain, but said industry use remains nascent.
RTE cereals reduce BMI in obesity-prone minority, low-income kids: Study
Obesity-prone minority US children from low-income families could reduce their body mass index (BMI) by prolonged consumption of ready-to-eat (RTE) breakfast cereals, new research suggests.
Fibrous barley and mushroom beta-glucans reduce glycemic response of extruded snacks: Study
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
Flaxseed may offer improvements for obese pre-diabetics
Adding flaxseed to the diet may decrease insulin resistance in pre-diabetics and help reduce the risk of developing type-2 diabetes, suggests new data from the US and Canada.
CHOICE Australia slams ‘alarmingly’ high salt levels in kids’ snacks and cereal
CHOICE Australia has slammed industry on high sodium levels in snacks and breakfast cereal targeting kids and has called for tougher action towards change.
NJ firm launches ‘world’s first low fat, low calorie, snack nuts’. But are they better for you?
A New Jersey-based firm is seeking to patent the process behind the ‘world’s first commercial low fat snack nuts’: nuts that have been pressed using a novel high-speed process that...
Seaweed is unexploited and brimming with prospects for snacks, says expert
Seaweed is an extremely nutritious yet unexploited food ingredient that holds huge prospects for snack makers, a research expert says.
Nestlé targets coconut water frenzy with new frozen snack
Nestlé says its newly launched coconut water-based frozen snacks will hold great appeal among US consumers.
SNAXPO 2013: FROM THE FLOOR
Demand for fat, sodium and sugar testing in snacks mounts, specialist
There is more demand from snack makers to quantify ingredients with a bad name given new labeling requirements like front-of-pack nutrition panels, says a testing specialist.
Innovation and new markets: How snack firms can ride the recessionary wave
Snack makers must continue to innovate and develop new markets to succeed in a tough and increasingly competitive marketplace, says the president of the Snack Food Association (SFA).
