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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.

SFA: Nutrition labeling will ‘expose’ snacks but we remain confident

Nutrition labeling will expose snacks for what they are, but we’re committed to being transparent and confident US consumers will remain a snacking nation, says the CEO of the Snack...

Almonds & their skins show prebiotic potential: Human data

Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.

News in brief

Premier has ‘brightest outlook in a decade’: City

Premier Foods now has “the brightest outlook for a decade”, after re-engineering its balance sheet with a major refinancing plan, says City analyst Shore Capital.

Kellogg muesli launch taps into ‘superfood’ trend

Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.

Allergens survey highlights risks in industry practice

Nearly a third of food businesses have no corporate allergen management systems in place, an SGS survey has found.

Functional bakery: Could ‘edible films’ be a new strategy for probiotic delivery?

The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.

Indonesia to become a top 3 wheat importer in next five years

With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by...

Decoding the future of healthy bakery

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to...

Sat fat linked to increased levels of dangerous abdominal fat

The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.

Food and drink marketing to kids under spotlight

The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people. ...

Convenience trend hurts both cereal and baked breakfast goods: Analyst

The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report. 

Which profession is the worst offender for snacking ‘al desko’?

A third of all snacking takes place at our desks and marketing professionals top the unhealthy table, with lawyers at the bottom, according to UK research from yogurt brand Fruyo....

Let's Move! Food policy expert hails 'sensational' announcements on school meals, junk food marketing to kids

Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches...

Consultant: Mineral salts are an ‘elegant’ choice for sodium reduction in bakery

High magnesium, low potassium mineral salts represent a functional and nutritious solution for sodium reduction in baked goods, according to a food science consultant.

Daily breakfast consumption linked to lower obesity risk in girls

Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition....

DISPATCHES FROM BAKERY INNOVATION EUROPE IN MUNICH

Communication and science crucial for bakery health claims, says Vaasan

Health claims in bakery need science but communicating them remains challenging when the benefits cannot be directly perceived by consumers, says the research head at Vaasan Group.

Special K Australia eyes ‘healthier direction’ after slashing salt

Kellogg Australia has reduced the sodium content of its Special K cereals by 15% in a recipe overhaul and says it will take a new, healthier direction in 2014.

Healthy snacking trend boosts sugar-free fruit ingredients

Health and wellness trends have boosted fruit ingredient sales, with shapes, inclusions and snacks gaining in popularity, says veteran fruit specialist Paradise Fruits.

Carob flours: The novel antioxidant option for cereal?

Mediterranean carob seed flours hold potential as a novel, antioxidant ingredient for cereal products, according to scientists.

DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER

Green tea cereal: The next big nutritional punch at breakfast

Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a...

Puratos: Wild berry bakery fillings on trend

Puratos has added wild berries to its bakery fillings range to align with consumer interest in nutritional tasty ingredients and move away from watery, cultivated berries.

Corn-based protein targets veggie health boom, says Penford R&D head

Penford Ingredients has developed a corn-based protein to tap into a surge in health and wellness, vegetarianism and gluten-free, its R&D head says.

Are 3D printed insect snacks the taste of the future?

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

KP Snacks files patent to flavor chips without fat emulsion

KP Snacks has filed a patent on a method to incorporate flavors into the matrix of potato chips, rather than dust onto the surface with oil, enabling fat reduction.

Academics call for ban on child-facing junk food advertising

A ban on manipulative junk food advertising to children is urgently needed to help fight increasing rates of childhood obesity, say University of Otago Wellington researchers.

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