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Trends > Health

Game changer? Folic acid wins EFSA health claim for neural tube defect risk reduction

A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team...

Not the only culprit? Celiacs react to non-gluten wheat proteins

Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.

Dispatches questions child safety of arsenic levels in rice crackers and Rice Krispies

A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies...

Brazilians at risk due to high trans-fat content of their snacks:Study

Increased saturated and trans fatty acids in salty snacks pose health hazard to Brazilian college students, say researchers.

Special K global rebrand set for 2015

Kellogg will overhaul Special K next year to pull the failing brand away from its weight management focus, the company CEO says.

Bran more effective than whole grain in alleviating obesity symptoms: Study

Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition....

DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER

Yogurt muffins: A protein punch with a twist

Baking muffins with yogurt can add a functional and nutritional punch while tapping into an explosive global trend, says a Datamonitor researcher.

Around a third of consumers want high-fiber white bread, finds Sensus

UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.

Dispatches: AACCI annual meeting 2014

Kellogg NPD scientist: Protein has plenty of challenges

Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.

Swapping out the sat fat backed for cholesterol benefits, finds ‘weight gain’ study

While replacing saturated fats with polyunsaturated fats may have no influence on overall weight, it may improve cholesterol and other markers of heart health, say researchers.

Exclusive talk with HealthBread project leader

HealthBread plans association to commercialize concepts

The EU HealthBread project wants to form an association by the end of the year to drive commercialization of its healthy bread technologies and concepts across Europe.

Olive oil may be best option for frying foods, say researchers

Olive oil withstands the heat of the fryer or pan better than several seed oils and also yields healthier foods, say researchers.

Australasia

Regulator to review request to delay transition to new fibre claims

Australasia’s food regulator has released a consultation paper on the back of calls by an Australian food industry body for the start date for new dietary fibre content claims to...

Kashi: Not enough people know about Kamut Khorasan wheat

Kashi says inclusion of Kamut Khorasan wheat in its organic granola should drive awareness of the nutrition-dense, lesser known grain.

Fermentation focus for €15m Puratos innovation center

Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.

Dispatches: AACCI annual meeting 2014

Sprouted grains not just about nutrition and taste, says Ardent Mills

Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.

Defatting oats for higher beta-glucan content: Study

Defatting oats creates more concentrated levels of dietary fiber, particularly beta-glucan, research suggests.

EFSA backs non-digestible carbs for sugar reduction

EFSA (European Food Safety Authority) has delivered positive opinions for two non-digestible carbohydrate ingredients based on their ability to improve blood glucose response.

Protein for breakfast cereals, French fries, and the aging population: Arla Food Ingredients talks key targets for fortification

The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.

“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"

EFSA rejects Fazer rye bread health claim

EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods...

Dispatches: AACCI annual meeting 2014

Cottonseed: The next big GMO-free protein for snacks?

The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.

Dispatches: AACCI annual meeting 2014

General Mills: Think globally; act local to tackle consumer problems

Bakery companies must have global strategies but act locally to solve consumer problems such as carb concerns and free from needs, says the innovation head of General Mills’ global bakery...

US tainted packaging incident saw recall of 28m boxes of cereal

Canadian wax supplier denied early exit from Kellogg v. Flexible Packaging Corp. court case

A US federal court has denied The International Group’s (IGI’s) motion for summary judgment in a case alleging the wax maker and FPC (Flexible Packaging Corp.) provided Kellogg with non-merchantable...

News in brief

GanedenBC30 granted approval in four Asian markets

Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification. 

Dispatches: AACCI Annual Meeting 2014

AACCI president: Cereal scientists need to think 5-10 years ahead

The cereal and grain science community must think ahead in order to remain relevant and overcome challenges amid huge change, says the president of AACC International.

Key Industry Events

 

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Live Supplier Webinars

Using Barley to Formulate Healthy Food Products
Alberta Barley Commission

On demand Supplier Webinars

Raising the Bar: Ingredients, Claims and Increasing Consumer Appeal
Almond Board of California
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