Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
Baobab – the African superfruit packing an unparalleled nutritional punch – is being tested by a major player in the cereals sector and is set to feature in a clutch of new launches later this year from granola to chocolate covered fruit snacks.
Baked snacks manufacturer Baptista’s Bakery plans to double the size of its factory in Franklin, Wisconsin, in a move that taps into the trend for better-for-you snacking.
A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
Increased intakes of folate following the introduction of fortification in the US was associated with a reduction in the incidence of colorectal cancer, says a new analysis.
Finnish supplier Raisio has turned in a bumper half-year with earnings before interest, tax and depreciation (EBIT) surging from €10.3m to €16.2m – a 73% rise.
Kraft Foods Europe is “delighted” to have become only the second company to win an article 13.5 health claim but is focusing now on how the opinion will be viewed by the European Commission and member states.
Kraft Foods Europe is the second company to win a positive article 13.5 proprietary and emerging science health claim opinion from the European Food Safety Authority (EFSA) with a submission linking starch and glycaemic response in baked products.
European food makers are beginning to utilise positive article 13, general function health claim opinions issued by the European Food Safety Authority (EFSA), precipitating a flood of potentially meaningless claims, according to one industry observer.
The newly renamed Natural Colors Division was the star performer in Danish ingredients supplier Chr Hansen’s Q3 results, showing 34% organic sales growth for the quarter, compared to 5% for Cultures and Enzymes, and 9% for Health and Nutrition.
Data gaps are preventing a comprehensive assessment of the risk and benefits of probiotics in processed cereal-based baby foods, finds a Norwegian food safety body, which has flagged up the need for randomized placebo-controlled research.
The European Food Safety Authority last week delivered the fifth batch of article 13, general function health claim opinions bringing the total issued to 2723. There are just 35 to go – to be published next month in a final mini-batch that will conclude...
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
November 2011 should see steviol glycosides get regulatory backing for use in food in drink products in the European market, according to a European Commission (EC) representative.
There is no health risk arising from European consumers' intake levels of the mycotoxin zearalenone, said the EU risk assessor, in an evaluation of dietary exposure to the contaminant associated with grain and bakery products.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
Bakery and cereals account for almost 23 per cent of the global functional foods market with sales worth $5.5bn between 2006 and 2010, claims Leatherhead Food Research; And heart health is the leading claim in the sector.
Concerns over health have benefited the healthier sweet biscuits segment, according to new research by Mintel, as the industry seeks to improve its health credentials by reducing saturated fat levels and calorie content.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Intense and bulk sweetener suppliers are basking in the glow of positive sugar replacement health claim opinions issued by the European Food Safety Authority (EFSA) last week.
Consumers may consider organic cookies, yogurt and potato chips to be tastier, healthier and lower in calories because they carry an organic label, according to a new study conducted by researchers at Cornell.
The decline in sales of white bread and hike in sales of brown bread in the UK is a reflection of how consumers there are opting for loaves with more dietary fibre and nutrients, claims a market analyst.
Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.
Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.
Germany’s K+S Kali has unveiled its new brand of food grade potassium chloride called KaliSel, which is billed as a cost-effective salt replacer in food.
Finnish ingredients and branded foods player Raisio – the owner of the stanol-cholesterol reduction brand Benecol, will continue seeking acquisitions, it announced in its 2010 financial statement that saw EBIT come in at €19.4m for the year.
Collaboration with the wider scientific community on R&D projects is an essential component of project work at a new Switzerland based breakfast cereal development centre, said Nestlé.
New Zealand opposition party members are calling on the government to fortify the country’s flour supply and bread output with folic acid, following reports of the success of a similar program across the Tasman Sea in Australia.
The Kellogg Company will pay $5m to consumers misled by children’s immunity claims for its Rice Krispies breakfast cereal, after agreeing terms in an amalgamated class action in a California court.
Funding of research at a Belgian university into how cereal-derived prebiotics benefit human health will enable the development of fibre-rich cereal foods with greater nutritional value, claims Kellogg’s.
Change4Life healthy food vouchers are just the ticket for food industry marketers. But changing eating habits requires consistent, co-ordinated policy – not hand-outs to ease the population’s post-Christmas conscience.
Daily doses of folic acid as low as 0.2 milligrams are sufficient to lower homocysteine levels – an amino acid linked to increased risks of heart disease and dementia, says a new study.
Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published in Pediatrics.
Britain's biggest biscuit producer, United Biscuits, is aiming to drive growth across the biscuit and cake categories in 2011 through reformulation of products for a stronger health positioning as well as updating packaging, amid ongoing divesture...
A method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
A former Health Canada official has criticized the agency for failing to publish health claim-backing data, after recently approving an oat fiber-cholesterol health claim.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The UK market for functional foods on a bone health platform grew 6.8% in the year to March 2010, but at just £38M, it still represents a niche part of the £556m functional foods market, according to new data from Kantar Worldpanel.
The UK market for nuts, seeds and dried fruit reached £547m last year reflecting the continuing trend towards healthy eating and a revived interest in home-baking, according to the latest food report from global research organisation, Mintel.
The growth potential of the fortified snacks market was a driver behind the release of a calcium enriched cookie, according to its US based developer, Dr. Siegal & Son.
