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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.

Commission urged to stop delaying trans fat report

The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.

'There’s going to be little tweaks in the direction of better-for-you because it isn’t just a niche group like granola people, it’s everybody'

Trendy snacks: Will seaweed, hummus and cassava spell the death of the potato chip?

The alternative chip craze has exploded with a flurry of root veg and plant products on shelf, but can they compete with or even kill off the infamous potato chip?

Wholegrain consumption may prevent early death

A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.

Breakthrough discovery for lowering arsenic in rice

Researchers at Queen’s University Belfast have made a breakthrough discovery in lowering levels of arsenic in rice.

‘Antiquated’ national flour fortification laws must be updated to meet WHO recommendations: Researcher

If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.

Renaissance Bioscience files patent for non-GMO, acrylamide-reducing baker’s yeast

Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.

Dispatches from IFT 2015

Bunge claims 'push forward' in shelf life and trans-fat elimination with tortilla tech

St. Louis-based Bunge says its Silos De Oro Specialty Tortilla Shortening is a huge step forward for better shelf life and improved health benefits.

DISPATCHES FROM IFT 2015

Emulsifiers, fat, sugar may cause inflammation and alter gut bacteria, say researchers

Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...

Quinoa's protein potential: From healthy whole food to versatile ingredient

After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.

UK government committee backs halving free sugars limit to 5%

The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from...

Birmingham backs Mondelez over BelVita energy health claims

Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.

From online to in-store: graze.com aims to ‘transform snacking’ with UK retail move

Graze.com is set to launch in over 1,200 major retailers in the UK as the firm looks to build on its successful US launch with further rapid expansion.

Sahale Snacks moves beyond nut mixes with snack bars

Sahale Snacks wants to develop an entire snacking platform beyond nut blends under JM Smucker ownership, says its associate brand manager. 

General Mills CEO: Retailers want cereal innovation – think gluten-free, protein and granola

US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.

Whole grains 101: Highlights from the 2015 Whole Grain Summit

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit...

Ultra-fast-growing aquatic plant promises year-round supply of sustainable vegetable protein

A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show...

Chia seeds fail to boost athletic performance but athletes ‘should still include them in their diet’

Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says...

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.

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