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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: Increased fiber intake can slash health care costs

A Kellogg-commissioned study has suggested that $12.7bn in US healthcare costs could be saved if consumers ate more fiber.

High-protein bread could bake up a storm: Euromonitor

High-protein bread will be a functional niche of the future if manufacturers can play up the satiety angle and get the taste right, says a health and wellness expert.

Woats Oatsnack plans expansion as it nears $1m mark

The founder of Woats Oatsnack has plans to expand the kids snack line and says the company’s pledge to inspire young kids has underpinned business success so far.

The secret to healthy cereal NPD? More air, less flake...

Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist...

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats and sugars in products are becoming detrimental to the quality of their products, a bakery manager...

General Mills slashes trans and sat fats in dough

General Mills has filed a patent to lower the trans fatty acid and saturated fat content in dough shortenings using a blend of non-tropical oils and hard stock fat.

Love Grown Foods CEO: Why not bring beans into breakfast cereal?

Love Grown Foods has developed a line of bean-based ready-to-eat breakfast cereals that its CEO said should soak up interest from the bean craze.

Celiac Disease breakthrough?

Natural protein elafin ‘promising’ in battle against gluten toxicity: Study

The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.

Breakfast cereal ingredients will hit $755.4m by 2019

Increasing demand for healthy, ready-to-eat breakfast options, particularly across Asia Pacific, will fuel growth in breakfast cereal ingredients over the next five years, according to MarketsandMarkets.

Fruit ingredients shows super European growth

Food manufacturers have pampered to health-conscious Europeans with a raft of new fruit-based product launches in 2013, with overall fruit ingredient launches up 22% over the preceding year, according to...

Yogurt and cereal: The new snap, crackle and pop?

Kellogg Australia reckons there’s a new breakfast cereal trend afloat as consumers replace traditional milk with yogurt or fruit juice, but Mintel’s innovation head says this is nothing new....

Oilseeds International: Non-GMO and ‘canola factor’ drive sunflower oils

The sunflower oil market will saturate in the next five years, fueled by the step away from GMO oils and canola, says Oilseeds International.

Call for UK-wide folic acid fortification

The government at Westminster is being urged to press ahead with mandatory fortification of bread and flour with folic acid across the UK in a bid to reduce neural tube...

Guest article

Folic acid: The double-edge sword of the golden micronutrient

Folic acid is backed to deliver important health benefits in the scientific literature and by regulators – but is over-consumption a real problem? asks Robert Verkerk, PhD, the founder, executive...

DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER

Sweet potato cookies: The new way to indulge

Sweet potato should be seriously considered by cookie makers looking to tap into better-for-you indulgence, says a Datamonitor researcher.

Indian start-up targets global snacks with high protein, price stable quinoa

Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral...

News in brief

Special K targets Swedish women with Cracker Crisps launch

Kellogg has launched three variants of Special K Cracker Crisps into the Swedish market, boasting a 60% less fat on-pack claim to target health-conscious females.

Spherical snacks, upscale nuggets, and healthfulness: Snacking category broadens as consumers consume more

A consumer’s definition of ‘snack’ is broadening to encompass beverages and foodservice items, and snacking at least twice a day is up, according to new research from foodservice research and...

Europain 2014

Philibert Savours CEO: Organic cuts my world in two

Philibert Savours CEO said a new organic variety in the firm’s Campasine bread mix line may offer value-added possibilities and be closer to his own ethos, but the firm must provide something...

Non-GMO factor gives Omega-9 canola a boost in battle of next generation healthy oils

Production of omega-9 canola oils from Dow AgroSciences' patented Nexera seeds has surged 250% since 2011 as food manufacturers  continue to seek healthier alternatives to oils high in trans- and...

News in brief

Cape Cod targets ‘guilt-free’ snacking with popcorn line

Snyder’s-Lance has re-introduced its Cape Cod White Cheddar popcorn and developed Sea Salt and Kettle Corn varieties, targeting the guilt-free snacking sector.

US FDA upholds approval of Lallemand vitamin D2 baker’s yeast

The US Food and Drug Administration has upheld its authorization of Lallemand’s enriched yeast after investigating objections from AB Mauri.

Bakers blast 'flawed' FDA trans-fat crackdown: 'It's unlawful, unnecessary and will have unintended consequences'

Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the...

Kamut wheat reduces IBS symptoms, finds human study

Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.

The FoodNavigator Forum

How does sugar affect health? Find out at FoodNavigator’s Sugar Debate: Separating Fact from Fiction

Sugar – at least in excess – has been blamed for everything from heart disease to obesity and cancers in recent months. But is it as bad as all that?

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