Breaking News on Industrial Baking & Snacks

Trends > 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.

Insights from IFT 2014

Is your product ready for nutrition label changes?

Food and beverage manufacturers are holding their collective breath in anticipation of the proposed changes to the Nutrition Facts panel put forth by the Food and Drug Administration and likely...

Picking through ideas with Saatchi & Saatchi X on shopper behavior: Part II

Snacks: Too much health, not enough joy? Saatchi & Saatchi X says maybe…

Snacks have the power to drive positive emotional shopping behavior, but too much focus on health and a lack of in-store innovation could kill the joy factor, says the VP...

Euromonitor: Health concerns could slow breakfast biscuit boom

Breakfast biscuit makers should reduce sugar and calorie content and develop healthier variants if they want to secure continued growth, says Euromonitor International.

Date palm: Eco-efficient and functional, claim researchers

The natural sweetness and antioxidant properties of dates could add value to dairy, pastry and meat products, and would reduce waste of a fruit that was not being eaten fresh,...

Kudos Blends anticipates US boom with Brenntag partnership

The US is considerably behind the UK in terms of sodium reduction, but is catching up and demand will boom over the next year, the CEO of Kudos Blends says...

‘Timely findings’: Canola oil offers blood sugar management potential for diabetics

Alpha-linolenic acid-rich canola oil, in combination with a low glycemic index diet, may help improve blood sugar control and other measures of heart health, says a new study from Canada.

Leatherhead top trends: Holistic R&D, healthy marketing, food safety and the environment

Healthier products remain a top consumer demand, interpreting and communicating health claims is an ongoing challenge, and food safety is top of mind amid eco-friendly advances, according to Leatherhead Food...

White bread promotes improved gut microbiota: Study

White bread made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.

‘The unique characteristics of oatmeal’: Quaker Oats-funded study shows that instant oatmeal keeps hunger at bay from breakfast until lunch

Eating instant oatmeal for breakfast may help to manage hunger better than the leading oat-based, cold cereal, says a new study funded by Quaker Oats with implications for weight management.

Healthy bread: The promise and challenges of maize, oat, barley, sorghum and millet

Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.

ASA: Chia and flax ad should be ‘super-seeded’

The UK’s Advertising Standards Agency (ASA) has upheld four complaints about the implied health claims of Bioglan ‘superfood’ chia and flax seeds.

Patent watch

Nestlé files patent for bite-size sports snacks

Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.

What can the US learn from Europe? Clean label and subtle nutrition, says Mintel

US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Meat bars: The next beef jerky?

Meat snack bars take beef jerky to a new level, appealing to busy and health-conscious Americans, says a Datamonitor researcher.

Booting up breakfast: Federation of Bakers pushes toast for kids

The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.

General Mills: Soy protein Cheerios hold mainstream appeal

General Mills has developed a high-protein variant of its flagship cereal brand Cheerios using soy – a product it says will sit comfortably in the mainstream breakfast aisle.

Dispatches from Sweets & Snacks Expo 2014

Snyder’s-Lance: ‘Snack solutions’ will be gigantic as grazing grabs America

The future of snacks will be positioning them as part of a 'meal bridge' solution that hits on convenience, value, taste and health, says the marketing head at Snyder’s-Lance.

Dispatches from Sweets & Snacks Expo

Bare Snacks chases the coconut craze

Bare Snacks’ coconut chip line rides in the wake of a mega trend, its marketing head says, but not all future R&D will be reactive to market skews.

Dispatches from Sweets & Snacks Expo 2014

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.

Kraft: Meat has been largely absent from healthy-protein snacking

Kraft Foods has developed a high-protein snack with a meat component to tap into a space in healthy-protein snacking that it says has been missed.

High-fiber bioactive breads ‘could become mainstream’, says TNO

The next generation of bioactive wholegrain breads with ‘desirable sensory properties’ will be commercialized soon following taste tests, says TNO.

Bagel Thins will boom in the UK, says Allied Bakeries

Healthy sandwich alternatives are trending and Kingsmill ‘bagel thins’ will tap into this in the UK, says Allied Bakeries’ category director.

DISPATCHES FROM VITAFOODS EUROPE 2014

Mango metabolic promise: Vital Solutions wants to advance human trials

Vital Solutions Swiss will publish in vitro research that shows its mango powder Careless mimics caloric restriction but the company is keen to invest in human trials, its CEO says....

The future of snacks? Popped, ancient grains and the rise of craft brands

Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.

Health properties of cinnamon drive demand

Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.

Key Industry Events

 

Access all events listing

Our events, Events from partners...