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Trends > 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.

Kids’ cereal in New Zealand needs regulatory overhaul, say researchers

Policies governing nutrient and health claims, labeling and use of mascots on breakfast cereals in New Zealand need a serious re-think, researchers say.

Cargill soluble fiber nears commercialization; big potential for kids’ products

Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...

Low-carb bakery to go mainstream, says expert

Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.

The US breakfast shift – think deli sandwiches, says Nielsen

Deli breakfasts have boomed in the US as consumers seek faster, fresher alternatives to traditional ready-to-eat (RTE) cereal category, according to Nielsen.

Patent Watch

General Mills files patent for sodium-reduction via enhanced saltiness

General Mills has developed a method to enhance perceived saltiness using taste-modulating bioactive compounds, thus enabling sodium reduction.

Does snacking have a place in dietary guidelines?

Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.

Paleo boom or bust? The Primal Kitchen hungry for US expansion

Expanding into the US snack sector needs to happen now or never and CrossFit could be the way in, says the founder of UK Paleo bar start-up The Primal Kitchen.

Tree nuts can improve glycemic control in type 2 diabetics: review

A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes. 

Researchers unravel EU hydrocolloid health claims

Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.

Consumers want fruit & veg servings in hot cereal

US consumers are looking for energy-dense hot cereals that provide a full serving of fruit or veg, according to FONA International.

News in brief

Kellogg launches Special K Nourish in Australia

Kellogg has launched Special K Nourish in Australia – a three-grain cold cereal variety that marks part of its 2014 brand revamp.

Guest article

EU health claims – lining functional coffins or an unseen silver lining?

The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a...

ASA upholds Honey Nut Shredded Wheat 'no added sugar' complaint

Cereal Partner UK's advert for Honey Nut Shredded Wheat is misleading in its use of a 'no added sugar' claim meant for its Shredded Wheat Original counterpart, the UK’s Advertising...

Sugar scare triggers home baking decline, says Mintel

The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia,...

Veggie bread: Yellow pepper boosts nutrition, lowers GI

Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.

Cassava bread could tackle food security in Africa

Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.

The bigger picture: Dietary fibre measurement method adopted globally

A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...

Nutrition Facts Panel could help bakers with sodium-nutrient ‘balancing act’

The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).

Russian all-natural snack start-up: 'We’re catching the wave, not chasing it'

The Marc Bakery aims to transform its $1m Russian snack business into $45m in just three years – a possible goal in a country where all-natural remains nascent, its founder says.

Garuda International: We’ll ride the coattails of bigger oat beta-glucan players

The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.

Dietetic products an ‘easily attainable’ goal for bakers: Review

Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.

Folates not folic acid for flour fortification, urge researchers

New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic...

Functional flours will ride on the gluten-free wave, says food consultant

The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.

Grain Millers working on fully-sprouted oats

Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.

Additives and carb backlash stumps bread innovation, says Mintel

Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.

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