Eating instant oatmeal for breakfast may help to manage hunger better than the leading oat-based, cold cereal, says a new study funded by Quaker Oats with implications for weight management.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.
US bakery, snack and cereal manufacturers should look to Europe for lessons on clean label and better-for-you products that don’t scream health, says Mintel’s innovation head.
Meat snack bars take beef jerky to a new level, appealing to busy and health-conscious Americans, says a Datamonitor researcher.
The Federation of Bakers has designed ‘breakfast boots’ to hold toast as part of an on-going campaign to promote bread as part of a healthy, balanced diet, its director says.
General Mills has developed a high-protein variant of its flagship cereal brand Cheerios using soy – a product it says will sit comfortably in the mainstream breakfast aisle.
The future of snacks will be positioning them as part of a 'meal bridge' solution that hits on convenience, value, taste and health, says the marketing head at Snyder’s-Lance.
Bare Snacks’ coconut chip line rides in the wake of a mega trend, its marketing head says, but not all future R&D will be reactive to market skews.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
Kraft Foods has developed a high-protein snack with a meat component to tap into a space in healthy-protein snacking that it says has been missed.
The next generation of bioactive wholegrain breads with ‘desirable sensory properties’ will be commercialized soon following taste tests, says TNO.
Healthy sandwich alternatives are trending and Kingsmill ‘bagel thins’ will tap into this in the UK, says Allied Bakeries’ category director.
Vital Solutions Swiss will publish in vitro research that shows its mango powder Careless mimics caloric restriction but the company is keen to invest in human trials, its CEO says....
Craft snack brands will lead innovation because of their fresh take on an old market, and balancing health and indulgence will be top of the agenda, says Innova Market Insights.
Increasing interest in cinnamon’s health properties has led to its use in more foods, but heavy rainfall in producer countries has affected supply, a leading ingredients company has warned.
When it comes to fiber, baked goods are king. That might sound obvious, but in a world where the nutrient, its source and end application are often separated, it is...
The ‘right’ type of snack can improve diet quality in children under the age of 11, according to researchers looking into how snack and meal frequencies affect total energy intake and diet...
Fortifying cereal-based products with fiber is less about nutrition and more about technical, formulation functions that align with mega-trends like sugar reduction and gluten-free, claim suppliers.
In this special edition article BakeryandSnacks.com takes a look at some of the key suggested benefits of fiber, and how manufacturers can utilize it to benefit consumers.
Fiber composite blends used in healthy food matrixes hold weight management promise, according to a professor from the University of Liverpool.
High cereal fiber intake after a heart attack may improve long-term survival rates, research suggests, but these benefits could be achieved with a balanced, healthy diet, rather than through fortified...
Europe's rubber stamp on Ingredia’s Benexia chia oil, expected in June, will heat up appeal even more, claims its global director.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Norwegian brown algae is an attractive natural salt replacer for bakery because of its fat-busting punch, says developer Valagro.