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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.

No clear benefit of low GI diet for heart health, say 'surprised' researchers

Using glycemic index (GI) as a guide to healthy food choices may not help improve cardiovascular risk factors or insulin resistance, researchers warn.

Federation of Bakers: 2015 will be a fight back on carbs

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...

NPD watch: Green tea cereal, meat bars and bread for women

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.

Researchers eye satiety market following 'encouraging' results

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.

Dr Zak’s flexes beyond bread with high-protein bagels and flatbreads

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....

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Bakery for diabetics: How to storm into China

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: The sustainable protein of the future?

Faba bean flour is a sustainable, cheaper way to make high-protein gluten-free breads, say European researchers.

What drives unhealthy snacking?

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.

Study backs satiety effect of patented oat lipid preparation

Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.

IRI F&B DATA: Part I on bread

White bread chomps into UK top 20 F&B but sales plummet

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.

Benexia chia oil wins EU novel foods approval

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...

High-protein cookies definitely hold mass market appeal, says Lenny & Larry’s

High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.

Patent Watch

Grupo Bimbo files patent for reduced-fat pork rinds

Grupo Bimbo has developed an alternative processing method that reduces the fat content of pork rind snacks.

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

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.

Secret snacking: Most Brits feel guilty, finds Canadean

Many British consumers feel guilty about snacking and even more associate it with ‘breaking’ a diet plan, research finds.

Good Greens CEO: The nutrition bars market is crowded, but there are still big growth opportunities

The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it...

Does the high-protein craze make sense from a nutritional perspective?

Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in...

Kellogg NPD flurry: Gluten-free, protein and sprouted grains

Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.

Dispatches from Food Matters Live, London

Gluten-free health benefits? For those without an intolerance there's no proof, claim experts

Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.

Can chlorella crunch into food? Allma launches microalgae crispy snacks

Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.

Special Edition: Tasty Fat Replacement

Next-generation emulsions the future for fat reduction, claim experts

Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.

Fat reduction: The future, the market, the consumer…

Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?

Special Edition: Tasty Fat Replacement

Reduced-fat must engage senses far beyond taste

Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.

Corporate responsibility programmes may create a ‘health halo’

Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.

Guest article

Boring bread? Ditch bland ads and bite into the revolution

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...

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Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

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Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
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