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.


Vitafoods: EU nutra space wriggles into new health claims clothes

Vitafoods celebrates its 15th birthday next week. It’ll be my 11th consecutive May visit to Geneva for the jamboree and promises to be one of the most intriguing chapters with the (partial...

Swedes debut oat protein on price-reliability premise

Swedish company Biovelop International AB has debuted an oat-based protein it says offers price competitiveness and supply benefits.

Biothera: ‘Using vitamins and minerals alone to support immune claims is not enough’

US food and beverage manufacturers have not been put off making immunity claims despite the fact that they have plunged several big brands into legal hot water, according to immune...

ConAgra to FDA: There is ‘ample evidence’ to support qualified health claim on whole grains and type II diabetes

ConAgra Foods says there is “ample scientific evidence” to support a qualified health claim about whole grain consumption and a reduced risk of type II diabetes.

PepsiCo targeted in new class action lawsuit over ‘improper’ nutrient content claims

PepsiCo is facing another class action lawsuit in California – this time accusing it of making a nutrient content claim (0 grams trans fat) on Frito-Lay snacks, without adhering to...

Enzyme can prolong bread shelf life up to two weeks, claims Mühlenchemie

German firm Mühlenchemie has developed a baking enzyme that it claims can increase the shelf life of bread by up to two weeks.

March 21 article 13 health claims list: ‘Pass it’ says FDE; ‘to the bin’ says ANH

Europe’s premier food industry body, FoodDrinkEurope (FDE), is backing next week’s European Parliament (EP) vote on the controversial 222-strong health claim register, as opponents rally last-minute veto support.

DuPont champions alternative hydrocolloids as guar replacers

Amid sky-high prices and shortages of guar gum driven by an unprecedented surge in demand, food formulators have renewed focus on finding replacers and DuPont is championing use of alternative...

Alternating taste intensities could help cut sugar and salt levels: NIZO

The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with...

Senomyx CEO hints at PepsiCo interest in enhancer to cut HFCS

Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up...

Trans fats linked to stroke incidence: Study

Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.

General Mills files motion to dismiss fruit snacks lawsuit: ‘We never said they were healthful and nutritious’

General Mills has filed a motion to dismiss a class action lawsuit accusing it of presenting products that were “little better than candy” as “healthful and nutritious”.

Functional Technologies’ yeast to take acrylamide prevention into non-bakery

Proprietary yeast technology may help reduce acrylamide levels in finished foods that do not usually include yeast to ‘near non-detectable levels’, say the developers of the ingredient.

Sonneveld responds to Dutch salt cap on bread

Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.

Natural mouthfeel is key for reduced-calorie formulations: Givaudan

Swiss flavor giant Givaudan has launched a new programme aimed at developing reduced-calorie products that do not compromise on taste or mouthfeel.

Sterol and stanol players defend safety record after German review call

Sterol food players Unilever and Raisio are surprised Germany’s food agency has called for a safety review of the cholesterol-lowering ingredient when, they say, the job has already been performed...

Germany calls for plant stanol-sterol safety review over heart health concerns

Plant sterol and stanol consumption by those like children who do not have raised cholesterol could itself lead to heart problems, the German foods safety agency has said.

News in brief

What does healthy snacking mean? Mintel asks

Most people consider fresh fruit and raw vegetables healthy snack choices, according to a recent survey from market research organization Mintel, but a surprising number think cookies and ice cream...

Food fraud – a greater public health risk than traditional safety threats?

Criminality, the global supply chain and the unpredictable nature of food adulteration for financial gain mean it can pose a greater public health risk than traditional safety threats such as...

Fiber may boost pancreatic health: Study

Increased intakes of fiber may reduce the risk of pancreatic cancer by 60%; with both soluble and insoluble forms offering benefits, suggests a new study from Italy.

PRODULCE head looking for healthy innovation

The Spanish confectionery sector must innovate on a health awareness platform, according to the head of the recently formed national confectionery association.

Cargill welcomes EU barley beta-glucan-cholesterol claim as innovation driver

Agrofood giant Cargill is alerting the world to look out for more food labels bearing its Barliv-branded barley beta-glucan in 2012 after winning a positive cholesterol-lowering opinion from the European...

Exclusive interview

Beneo: Prebiotic health claim rejections have put prospects “on hold”

The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory...

Exclusive interview

Beneo board: “Let us not forget that functional food responds to a clear demand of the consumer”

In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s...

Kraft to introduce BelVita breakfast biscuits to US amid other ‘healthy’ snack launches

Food giant Kraft has announced plans to introduce BelVita breakfast biscuits to the US market following European success and plans a string of other snacks product launches in 2012 to...

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