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.
Five new weight management concepts from DuPont Nutrition and Health focus on the bakery sector, including breads, cakes and cereal bars.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
General Mills has developed a method to remove residue oil from fried snacks using an air flow chamber.
UK-headquartered bakery ingredients specialist International Taste Solutions (ITS) has expanded its team into Spain, Italy and Portugal, the company has said.
Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.
Consumers are familiar enough with pulses for bakers to seriously consider incorporating the ingredient into industrial breads, says Best Cooking Pulses.
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
Consuming beta-glucan may help slash total and LDL cholesterol levels for people with elevated levels, says a new meta-analysis of 17 RCTs.
The EU’s central science agency has clarified health claim procedures after a furore over a CLA weight management submission BASF and Stepan Lipid Nutrition unsuccessfully attempted to withdraw from the...
Health food store Holland & Barrett is making free-from food a priority, improving availability and convenience with the opening of 50 dedicated stores in the UK.
A pioneering salt reduction scheme was derailed by the UK government leading to 6000 preventable deaths, says Consensus Action on Salt and Health (CASH).
PepsiCo, the world's largest snack maker, said it was “going through a little change in our thinking” as it reported its Q1 2015 results.
The demand for in-line nutrition analysis is on the rise as snack makers face increasing pressure for accurate nutrient content, says the sales director of Foss North America.
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association...
The UK needs more whole grain products and daily intake recommendations to drive consumption up to healthy levels, says an expert.
Extruded snack makers are using low output machines to run R&D tests in-house and many are working to develop healthier variants and inventive shapes, say equipment suppliers.
Isomalt can be used to protect the ascorbic acid content of apple snacks during baking, say researchers.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
The Snack Food Association (SFA) is determined to correct misperceptions held among consumers, government and regulators about the nature of the snack category and its role in health, its CEO...
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
Bühler has carried out tests with the American Peanut Research & Education Society (APRES) to evaluate the effectiveness of industrial peanut dry roasting parameters in Salmonella reduction using Salmonella surrogate,...
Sourdough is becoming increasingly popular in baking because of its versatility and ability to enhance flavor and texture as well as lengthen shelf life, says a food technologist.
Pleas to ditch ‘unhealthy’ snacks at tills have met with “disappointing” responses from Marks & Spencer (M&S) and WHSmith, according to the nutritionist driving the campaign.
Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.
White bread fortified with antioxidant-rich onion skins presents promise in preventing onset and spread of gastric cancer cells, researchers claim.