The US trend for ‘all things fiber’ has steadily entered Europe with intake now considered more important than calorie counting among consumers, a Beneo research manager says.
Garuda International has received GRAS (Generally Recognized As Safe) approval for its oat beta-glucan ingredient.
Fortified breads, snacks and cereals targeting mental health in older consumers is an avenue of opportunity for manufacturers, a Leatherhead analyst says.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
JM Smucker has urged a California judge to dismiss the third in a “trilogy of trans-fat lawsuits” it claims are just money-grabbing exercises “forcing food manufacturers to undergo wasteful, expensive...
Cereal firms with products targeted at children have invested in sodium and sugar reductions and nutrient fortification in balance, according to the vice president of the Children’s Food and Beverage Advertising...
Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.
Organic snack purchases are on the rise across the US but consumers do not associate this branding with health, new research finds.
When it comes to snacking, consumers will always put indulgence over health and this puts pressure on healthy snack manufacturers, says an analyst.
PepsiCo’s investment to localize its Quaker brand in China with traditional herbal medicine fortification and texture adaptations has enabled it to thrive, an analyst says.
Cereal Partners Worldwide’s reformulation plan for 20 of its Nestlé breakfast cereal brands must happen gradually and unobtrusively to succeed, warns a nutrition policy specialist.
The nutritional value of breakfast cereals marketed to children in Australia is disappointing, with high sugar and salt content and low fiber levels, the country’s consumer watchdog CHOICE says.
Nu-Tek Food Science has struck a partnership to bring its patented potassium-based salt replacer to Europe.
Bread manufacturers can make health claims on blood cholesterol with a newly developed barley bakery pre-mix from DeutscheBack.
Backaldrin has introduced a bread mix that combines both brown and white bread.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
Bakers can reduce sodium by controlling raising agents used in products, according to UK research institute Campden BRI.
A new, vacuum film pack enables bakery firms to slash formulation costs and increase shelf-life when cooking products, Multivac says.
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
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 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.
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.
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.
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...