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.
Optimizing volume and crumb texture in rice-based gluten-free bread leads to higher glycaemic index levels, finds research.
Snacking as we know it will evolve, driven by an unruly consumer desire to try new and exciting concepts and companies must buck up and innovate to profit, says a...
UK bread major Warburtons will pump £20m ($32.8m) into a new production plant dedicated to sandwich alternatives as demand in the segment booms.
Nestlé, Kellogg and Asda are among those criticised by consumer group Children’s Food Campaign (CFC) for not doing enough to promote healthy eating as a government-backed scheme designed to do...
Back to Nature Foods plans to increase its scale in the ‘important’ cookie and cracker categories with newly acquired SnackWell’s business.
People don’t eat cereal from a bowl every morning – they go to Starbucks, drink smoothies and eat breakfast biscuits. Cereal makers need to play catch up, says a healthy...
General Mills reported lower-than-expected earnings for Q2, fiscal 2014 but said it plans to reinvigorate business in the second half with NPD.
Trans fats have been discussed for nearly two decades rendering the FDA’s extended comment period trivial in the grand scheme of things, says the innovation insights director at Datamonitor Consumer....
A new study has suggested that even a short-term diet of junk food can have a detrimental and damaging effect on the brain’s cognitive ability.
Adolescents who consume breakfast cereal in the morning are more alert, content and in some instances show improved cognitive performance, according to Kellogg-funded research.
Organic pecan shells have antimicrobial properties against Listeria and can meet the demand for natural alternatives for use in organic meat processing.
Maltitol, isomalt and sorbitol can successfully replace sugar in muffins without any drastic changes to batter properties, finds research.
Fiery flavors, popped chips and retail-ready pack designs were some of the biggest trends for snack makers this year, according to trade heads in Europe and the US.
A broad and mixed range of healthy and traditional snacks is important as snacking becomes a way of life for Americans, the CEO of the Snack Food Association (SFA) says.
Bakers can save production time and win health-conscious consumers with pre-soaked ancient grains, according to creator Corbion Caravan.
The Food Information for Consumers regulation (FIC) is set to come into effect this time next year. FoodNavigator spoke with Campden BRI’s principal food law advisor David Leeks to find...
Ingredients like chia and quinoa have scored manufacturers points in the thriving hot cereal segment, a Mintel analyst says.
As the FDA prepares to conduct consumer research into whole grain labeling statements before it issues finalized guidance for industry, the debate over precisely what should constitute a ‘whole grain’,...
Jatropha protein concentrate can be used to fortify bread without adverse textural impact and bakers should consider using the ingredient more, researchers say.
Use of functional ingredients and co-branding is needed if dessert mixes are to serve a “lost generation” who want to bake but can’t, says an analyst.
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.