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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.

IRI F&B DATA: Part I on bread

White bread chomps into UK top 20 F&B but sales plummet

Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.

High-protein cookies definitely hold mass market appeal, says Lenny & Larry’s

High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.

Patent Watch

Grupo Bimbo files patent for reduced-fat pork rinds

Grupo Bimbo has developed an alternative processing method that reduces the fat content of pork rind snacks.

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

Secret snacking: Most Brits feel guilty, finds Canadean

Many British consumers feel guilty about snacking and even more associate it with ‘breaking’ a diet plan, research finds.

Good Greens CEO: The nutrition bars market is crowded, but there are still big growth opportunities

The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it...

Does the high-protein craze make sense from a nutritional perspective?

Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in...

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.

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.

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

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.

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