Breaking News on Industrial Baking & Snacks

Trends > 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.

Natural antioxidant offers shelf-life boost for extruded cereals

Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests...

Millions of Europeans still at heart disease risk from trans fat

Millions of Europeans are still at increased risk of heart disease due to consumption of artificial trans fatty acids, according to a new pan-European review published in BMJ Open.

Fibre-enrichment formulation challenges: Study

Enriching breads with wheat bran, resistant starch and locust bean gum results in favourable tasting products but can reduce volumes and lengthen mixing times, study finds.

‘We unlock the power of wheat’: Kampffmeyer

Kampffmeyer Food Innovation has developed a highly nutritious wheat aleurone that plugs a market demand for healthy, good-tasting baked goods, according to its product manager.

Regulation change could help turn bread into key source of vitamin D

The Food and Drug Administration (FDA) has amended food additive regulations to allow bakers to significantly increase levels of vitamin D in bread and make ‘High’, ‘Rich In’ or ‘Excellent...

The healthy bread loaf: Review

Fibre, prebiotics, quinoa and omega-3 are just some of the ingredients manufacturers are formulating into bread as health commands a hold on the sector.

News in brief

Arla cracks egg mathematics

Cake manufacturers could save more than €1m each year by substituting half of eggs used in formulations with replacers, claims Arla Foods Ingredients.

Voluntary bread folate policy hailed by industry

Industry leaders have hailed New Zealand’s decision for voluntary folic acid fortification in bread.

FDA to probe consumer understanding of fortification

The Food and Drug Administration (FDA) has said it intends to examine consumer understanding of fortified foods, to work out whether people consider generally unhealthy snack foods to be healthier...

Industry must educate consumers on fibre intake: Sensus

Consumers understand the health benefits of consuming fibre but knowledge on recommended daily consumption levels is low and industry must work to educate in this area, Sensus says.  

News in brief

Raisio’s Brands division healthy UK hopes

Raisio’s healthy snacks Brands division pulled in €85.6m for the second quarter (Q2) with the UK its biggest market with most opportunity.

Healthy food should be cheaper, argues Israeli lobbyist

Healthy food should be made cheaper and a ‘fat tax’ should not be treated simplistically in Israel, the head of the public health lobby in Israel’s parliament has told FoodNavigator....

Healthy snacks for stressed workers – new opportunity

Food manufacturers looking for a growth market should investigate producing healthy snacks for stressed workers.

Filipino legislator seeks trans fats law rewrite

A Philippines lawmaker has introduced a new bill in the country’s Congress that would make it mandatory for food makers to label food products containing industrial trans-fatty acids (TFAs).

Fibre-rich bakery goods: An on-going industry challenge

On-going quality issues with high-fibre baked goods mean consumer acceptance of such products remains low, despite increased demands for healthy products, say researchers.

Penford R&D to plug soaring reduced formulation bakery demands

Penford Food Ingredients is injecting R&D efforts into allergen reduction and fat replacement formulations amid a soaring, lucrative ‘better-for-you’ US market.

News in brief

Penford egg replacer to plug allergen and pricing concerns

Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.

Reducing sodium needs increased knowledge: Review

A scientific review has suggested that wider knowledge on the role of sodium chloride in baked goods is needed should industry wish to reduce levels successfully with little disruption to...

China driving snacking market, with healthy snacking leading the charge: Blue Diamond

Global demand for almonds is increasing, with snacking driving a lot of opportunities. China is the premier snack growth region, says Bill Morecraft, General Manager of Blue Diamond Almonds Global...

Bunge North American CEO: 'Who would have thought Bunge would be involved in cooking and kitchens a few years ago?'

Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation...

Arcor Group diversifies into healthy, lucrative Argentina cereal sector

A surging Argentinian cereal market, underpinned by a health shift among consumers has prompted food group Arcor to launch a new cereal line in the country via its Danone joint...

Fortify gluten-free bread with calcium without quality loss, say researchers

Calcium salts can be added to gluten-free breads with the addition of inulin without affecting product quality, according to a study.

Biothera CEO: It’s public knowledge that today’s immune system is not as developed as it was decades ago

Manufacturers of everything from bread to sports supplements are now incorporating beta glucan-based ingredient Wellmune WGP into their products as consumer demand for immune health products grows, says brand owner...

EU health claims may spell global opportunities: National Starch Food Innovation

National Starch Food Innovation has been granted health claims for its maize and barley ingredients and the firm’s EU regulatory manager said this should drive business within Europe and beyond....

Mandatory flour fortification in Africa needs educational support, says Mühlenchemie

Mandatory flour fortification across most of francaphone Africa is fuelling business opportunities for enrichment specialists, but education at ground-level will be crucial to the sector’s future, says Mühlenchemie.

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