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.
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...
Breakfast biscuit makers should reduce sugar and calorie content and develop healthier variants if they want to secure continued growth, says Euromonitor International.
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,...
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...
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.
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 made from refined grains may promote increased Lactobacillus levels in the gut, researchers say.
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.
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.
The UK’s Advertising Standards Agency (ASA) has upheld four complaints about the implied health claims of Bioglan ‘superfood’ chia and flax seeds.
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.
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.
Meat snack bars take beef jerky to a new level, appealing to busy and health-conscious Americans, says a Datamonitor researcher.
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 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.
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.
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.
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 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.
The next generation of bioactive wholegrain breads with ‘desirable sensory properties’ will be commercialized soon following taste tests, says TNO.
Healthy sandwich alternatives are trending and Kingsmill ‘bagel thins’ will tap into this in the UK, says Allied Bakeries’ category director.
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....
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.
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.
When it comes to fiber, baked goods are king. That might sound obvious, but in a world where the nutrient, its source and end application are often separated, it is...