General Mills has developed a method to enhance perceived saltiness using taste-modulating bioactive compounds, thus enabling sodium reduction.
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
Expanding into the US snack sector needs to happen now or never and CrossFit could be the way in, says the founder of UK Paleo bar start-up The Primal Kitchen.
A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
US consumers are looking for energy-dense hot cereals that provide a full serving of fruit or veg, according to FONA International.
Kellogg has launched Special K Nourish in Australia – a three-grain cold cereal variety that marks part of its 2014 brand revamp.
The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a...
Cereal Partner UK's advert for Honey Nut Shredded Wheat is misleading in its use of a 'no added sugar' claim meant for its Shredded Wheat Original counterpart, the UK’s Advertising...
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia,...
Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.
Africa has kick-started projects to improve the nutritional quality and production of cassava to enable better use of the woody shrub in bread.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels. ...
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
The Marc Bakery aims to transform its $1m Russian snack business into $45m in just three years – a possible goal in a country where all-natural remains nascent, its founder says.
The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.
Baked goods that meet specific nutrient needs, food intolerances or strict diets and still taste good are easy to develop, a review suggests.
New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic...
The gluten-free boom has sparked incentive to innovate in functional flours, says the president of food consultancy firm Best Vantage.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
Manufacturers should look to develop breads tailored to women’s nutritional needs, according to a Datamonitor researcher.
Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.
Corbion Caravan offers ‘Im-Prove 200 No ADA’ dough conditioner for bakeries looking to eliminate Azodicarbonamide (ADA) from their dough.
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.