Consumers are moving toward healthier options such as breakfast biscuits and away from sweet in the UK biscuits and cake market, according to a report from Key Note.
Belgium-based Lotus Bakeries has seen its share price jump to a near 52-week high after it acquired two-thirds of UK-based snack firm Natural Balance Foods on Monday for about £60m...
Oldways Whole Grains Council is spearheading an effort to set standards for increasingly popular sprouted grains, which are popping up exponentially in more products as manufacturers try to catch consumers’...
Kashi's muesli to soak overnight and sweet potato cereal hit on important consumer trends and could take off, says one innovation expert.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Shrimp-fortified corn snacks contain 70% more protein and make good use of an underused local fish source, say Iranian researchers.
The global savory snacks market pulled in $93bn in 2014 alone, but what is trending and where is the market potential for future growth?
Saturated fats are not associated with an increased risk of death, heart disease, stroke, or type 2 diabetes, says a new study published in the BMJ.
Organic food specialist SunOpta will stretch its fruit snacking capabilities with the acquisition of Canada-based Niagara Natural Fruit Snack Company.
Sales and profits were up in Q2 at Raisio, with CEO of the €500m Finnish agro-food player Matti Rihko content its re-housing of key brand Benecol was paying off.
Chia mucilage gel can be used to directly replace vegetable fat in pound cakes without impacting texture or color, researchers have found.
Kellogg and General Mills’ pledges to remove artificial ingredients from their cereals in the coming years will not be enough to help cereal rebound but could spark an R&D trend,...
The savory snack market will grow 7.1% each year, driven by the increasing purchasing power of developing countries, says P&S Market Research.
Swedish ingredients firm Bayn Europe has packed dietary fibers into its marzipan sugar replacer to add a valuable health twist, its developer says.
More than half of consumers seek out gluten-free items at the grocery store and salty snacks are pulling in a large percentage of these sales, according to Packaged Facts.
The European Commission should stop dragging its feet over its awaited trans fat report – and explain why it is already over six months overdue, says Socialist MEP.
The alternative chip craze has exploded with a flurry of root veg and plant products on shelf, but can they compete with or even kill off the infamous potato chip?
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
Researchers at Queen’s University Belfast have made a breakthrough discovery in lowering levels of arsenic in rice.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.
St. Louis-based Bunge says its Silos De Oro Specialty Tortilla Shortening is a huge step forward for better shelf life and improved health benefits.
Fatty, sugary snacks have been popular in the US and UK for decades, but new research shows that the emulsifiers, fat and sugar content of some snacks, baked goods and...
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from...