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Trends > Health

Health

Health

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.

Swedish start-up gets EFSA nod on vitamin D bread

The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.

Healthier RTE cereals exist but consumers aren’t eating them: Study

Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.

Insect protein market has enthusiasm & sustainability – now it needs a business plan

The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks...

“Shhh!” seaweed swell could tackle UK iodine deficiency

Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.  

Artificial-free cereals: Will Kellogg follow General Mills?

General Mills has set the bar high with a pledge to remove all artificial ingredients from its cereals by 2017 and Kellogg will likely follow suit, says a Euromonitor International analyst.

How effective is fortifying flour at reducing anaemia?

Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.

Comment

Fitness food is not mainstream, so stop selling it like it is

We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate?...

Double jeopardy: Do fitness foods make people eat more and exercise less?

Products flogging fitness may encourage weight-conscious consumers to eat more and exercise less – leading the scientists behind the research to call for closer monitoring of sports nutrition marketing practices.

General Mills to remove artificial ingredients from cereals by 2017

General Mills will remove all artificial flavors and colors from its breakfast cereals across the US over the next two to three years.

Seeking a definition: What makes whole grains whole?

Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.

NPD EXCLUSIVE: 'We're going to deliver more protein with a third of the sugar,' says CEO

KRAVE Jerky to launch low-sugar protein bars

Hershey-owned KRAVE Jerky will go head-to-head with Clif Bar, Kind and Lärabar as it readies to launch protein bars with one-third of the sugar towards the end of this year....

Green tea extract promising for low-GI bread: Study

Green tea compounds could be used to develop low glycemic index (GI) baked and steamed breads, claim researchers.

Snack trends: Could organic be as big as gluten-free?

Organic packaged snacks remain fairly niche but resonate well with health-conscious consumers and retailers, says Euromonitor International.

Industry backs 3-year PHOs phase-out but criticizes GRAS revoke

Bakery and snack makers have welcomed the FDA’s three-year period to remove partially hydrogenated oils (PHOs) but have criticized its strategy to revoke GRAS (generally recognized as safe) status.

Fazer secures license for oat extraction technology

Finnish firm Fazer has secured a license for oat processing that enables extraction of beta-glucans, protein and oil for use in functional foods.

Reacting to allergies: Is self-diagnosis leading to malnutrition?

Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies. 

Fruit snack industry: The future has to be ‘less is more’

Fruit snacking has many forms but industry collectively agrees the future must be about stripping back ingredients and giving consumers fruit in its purest form.

M&S vit D bread is a good public health move, says Leatherhead Food Research

Marks & Spencer’s move to fortify its entire bakery range with vitamin D is a good public health move given the population is deficient, says the nutrition and innovation head...

Patent Watch

General Mills tackles sodium reduction with leavening method

General Mills has filed a patent on a method to regulate the reaction rate of leavening agents in packaged dough using ions, enabling bakers to use less leaveners which are...

EFSA stands by acrylamide cancer concerns

The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all...

Mushroom mycelium could breathe new life into declining cereals category, claims MycoTechnology

Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of...

Campden BRI: Reduced-sugar oat bars possible thanks to beta-glucan

Sugar binders in oat bars can be removed completely if certain process adjustments are made to leverage beta-glucan as the binding agent, says the bakery science manager at Campden BRI.

Dispatches: Campden BRI Snacks Technology Conference

Nutrition promise via extrusion ‘potentially huge’, says food technologist

Extrusion can be used to break down raw materials to extract functional compounds for use in final snack products, suggests a food technologist.

Kids’ fruit snacks criticised for high sugar content

Many fruit snacks aimed at children contain more sugar than confectionery – but could be misconstrued as ‘healthy’ because of their association with real fruit, according to pressure group Action...

Big baking: The trends, challenges and opportunities

Where are the opportunities for bakers in retail? How important will grain research be for the future? And what kind of policy hurdles are industry truly up against?

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