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.
Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.
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.
Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.
Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
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...
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...
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...
Increased saturated and trans fatty acids in salty snacks pose health hazard to Brazilian college students, say researchers.
Kellogg will overhaul Special K next year to pull the failing brand away from its weight management focus, the company CEO says.
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....
Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.
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.
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.
Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.
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...
Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.
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.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.