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...
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
Graze.com is set to launch in over 1,200 major retailers in the UK as the firm looks to build on its successful US launch with further rapid expansion.
Sahale Snacks wants to develop an entire snacking platform beyond nut blends under JM Smucker ownership, says its associate brand manager.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit...
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show...
Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says...
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
The insect protein market has been relying on its youthful enthusiasm and faith in sustainability but it needs a solid business plan to move forward, says Invenire as it seeks...
Edible algae could help tackle iodine insufficiency in the UK, but very few manufacturers are bragging about this nutrient content on pack, research finds.
General Mills has set the bar high with a pledge to remove all artificial ingredients from its cereals by 2017 and Kellogg will likely follow suit, says a Euromonitor International analyst.
Fortifying flour with micronutrients is effective in decreasing national prevalence of anaemia, say researchers who looked at 32 different countries.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate?...
Products flogging fitness may encourage weight-conscious consumers to eat more and exercise less – leading the scientists behind the research to call for closer monitoring of sports nutrition marketing practices.
General Mills will remove all artificial flavors and colors from its breakfast cereals across the US over the next two to three years.
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.