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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.

Fortified bread matches supplements for vit D2

Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.

Bakery flakes could boost health and shelf-life profile of baked goods

New flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims Kampffemeyer Food Innovation.

Special edition: Natural and clean label

Developments in clean label ingredients

With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to...

Folic acid baking degradation should inform fortification policy, study

Heat degradation of folic acid during baking is between 21.9 per cent and 32.1 per cent with bread type being an influencing factor, claims a new Irish study aiming to...

Healthy cereals fuelling Asia Pacific baked goods sector growth

Demand for healthy low-fat breakfast cereals with more fibre or fortification with vitamins/minerals and claims pertaining to weight management, are some of the factors stimulating growth in the bakery and...

Study finds adding fibres to bake-off breads increases hardness

The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin...

Healthier snacking informs Zetar sales growth

UK snack and confectionery group, Zetar, claims its new healthy snacking range informed its accelerated sales growth and aided “strong” financial recovery in the second half of 2009.

Baked goods with aleurone fractions may boost heart health

Wheat aleurone integrated into breakfast cereals and bread could reduce heart disease and risk, according to a study that forms part of a EU funded research project cereal based products...

Comment

Groundhog Day for European health claims?

“Many in industry are pinning their hopes on EFSA showing them the light at the meeting, including the likes of Danone, which withdrew three probiotic immunity/digestive health article 13.5 claims...

General Mills announces sodium reduction strategy

General Mills has become the latest major food manufacturer to announce a sodium reduction strategy, pledging a 20 percent reduction in about 40 percent of its product portfolio by 2015.

High-fat breakfasts could be healthy option, scientists claim

Typical high-carbohydrate, low-fat breakfasts, such as cereal or toast, may not be as healthy as previously thought, if results from a new mouse study are shown to apply to humans,...

Wheatgerm salt replacer adds functionality, claims Hochdorf

A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.

USDA: Low-fat bakery possible with oil microdroplets

Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s...

Flavor firms can slash sodium but keep taste, says Bell

Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the...

News in brief

Lallemand Health Ingredients merges with Lal’Food

Lallemand Health Ingredients (LHI) and Lal’Food have merged in a move to benefit from synergies between the companies.

Special Edition: Vitamin D

Suppliers surmounting vitamin D fortification challenges

In many countries foods such as milk, yoghurt, margarine, oil spreads, breakfast cereal, pastries as well as bread are fortified with vitamin D, and in the third part of our...

Bakers slash salt with ‘micro’ salt particles

Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based...

Replace saturated fats with omega-3 to boost heart health: Harvard study

Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new...

Pectin-rich ingredients show fat replacing potential

Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.

Industry action on sodium would save lives, save money

Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says...

News in brief

AACC to hold short course on healthier formulation

The American Association of Cereal Chemists (AACC) is planning to hold a short course entitled Formulating to Attain Health and Wellness Initiatives in Phoenix next month.

Raisio sees huge growth in healthy snacking

The growth potential in the premium functional snack category on the heels of increased consumer and regulatory demand for healthy snacking is the driver behind Finnish company Raisio’s bid to...

Layered gels may help sugar reduction

By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.

Louisville Health Board endorses trans fat ban

The Metro Health Board in Louisville, Kentucky has endorsed plans to bring in a trans-fat ban in the city within 18 months.

Kellogg calls for industry wide engagement on salt reduction

Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to...

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