Europe is still behind America on the nutrition bar trend and European perceptions of sweetness levels are different, says ADM marketing boss.
Tereos Syral says despite innovations within the bakery sector, guilt associated with these products must be overcome to ensure growth.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry...
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
Reducing the density of bread increases the perception of saltiness providing bakers with a novel salt reduction strategy, researchers say.
The Almond Board of California talks pollination, global supply and Chinese demand at this year’s FiE event in Frankfurt.
The marolo fruit should be used in flour form for snack bars because of its powerful nutritional properties and ability to improve taste and quality, researchers say.
The percentage of new US food product launches featuring ancient grains or seeds has almost tripled since 2008, according to Datamonitor. But the bulk of activity is focused around just...
Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.
There will be pressure from some corners to give the food industry several years to phase out partially hydrogenated oils, but from a technical perspective, viable alternatives are already out...
Amcor Flexibles has optimized its ‘bag-in-box’ technology to offer greater protection against contamination of products like cereals from carton board, inks or the environment, it says.
Across most countries, sandwiches and fruit are popular in children's lunchboxes while the inclusion of chips, yoghurt and cheese snacks varies considerably across regions, according to a consumer report by...
Price is a top priority for bread consumers, but long-term growth opportunities for the struggling bread sector may well lie outside of these 'cheap and cheerful' ingredient walls, says an...
Scientists have optmized a method to detect inorganic arsenic (iAs) at low levels in cereal-based food like bread, breakfast cereals and corn snacks, an issue which is not currently regulated...
Bunge has developed a patented trans-free bakery shortening without the hydrogenation process in reaction to consumer concern over ‘hydrogenated’ oils on the label, its innovation director says.
Bakery is like fashion – fresh bakery is in and ‘fresh at your convenience’ is the latest trend hitting runways, says Nielsen’s bakery expert.
Vegetable fortified bread has gone mainstream in Canada and this could help combat some of the sector’s bad health press, says an analyst.
Wheat chips can be fortified with flaxseed but frying temperatures must be high to counteract textural and taste impacts, research shows.
Puratos Group has developed a line of multifunctional baked good fillings that can slash fat and improve shelf life while tapping into indulgence, its product manager says.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the...
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
Snikiddy has developed a soy and ginger variety of its vegetable snack to tap into unique flavor demands, it says.
There is a flurry of regulation and sustainability pressures facing bakers along with changing consumer tastes and retail demands – but how are bakers and equipment suppliers coping with these challenges?
Natural fruit snack specialist Bare says its two new flavor combinations are ‘unexpected’ and should draw consumers in.
Gums and modified starch have strong adhesive properties and can therefore replace oil and sugar for powder toppings on crackers, in turn reducing fat content, finds research.