SUBSCRIBE

Breaking News on Industrial Baking & Snacks

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.

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.

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

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.

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...

Game changer? Folic acid wins EFSA health claim for neural tube defect risk reduction

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...

Not the only culprit? Celiacs react to non-gluten wheat proteins

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.

Dispatches questions child safety of arsenic levels in rice crackers and Rice Krispies

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...

Brazilians at risk due to high trans-fat content of their snacks:Study

Increased saturated and trans fatty acids in salty snacks pose health hazard to Brazilian college students, say researchers.

Special K global rebrand set for 2015

Kellogg will overhaul Special K next year to pull the failing brand away from its weight management focus, the company CEO says.

Bran more effective than whole grain in alleviating obesity symptoms: Study

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....

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Yogurt muffins: A protein punch with a twist

Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.

Around a third of consumers want high-fiber white bread, finds Sensus

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.

Dispatches: AACCI annual meeting 2014

Kellogg NPD scientist: Protein has plenty of challenges

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.

Swapping out the sat fat backed for cholesterol benefits, finds ‘weight gain’ study

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.

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

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 may be best option for frying foods, say researchers

Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.

Australasia

Regulator to review request to delay transition to new fibre claims

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: Not enough people know about Kamut Khorasan wheat

Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.

Fermentation focus for €15m Puratos innovation center

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.

Dispatches: AACCI annual meeting 2014

Sprouted grains not just about nutrition and taste, says Ardent Mills

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 for higher beta-glucan content: Study

Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.

Key Industry Events

 

Access all events listing

Our events, Events from partners...