Breaking News on Industrial Baking & Snacks

Trends > Health

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.

Academics call for ban on child-facing junk food advertising

A ban on manipulative junk food advertising to children is urgently needed to help fight increasing rates of childhood obesity, say University of Otago Wellington researchers.

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART II

Ingredients manipulation is the future for healthy bakery, says Leatherhead

Restructuring or repositioning ingredients is the future of salt, fat and sugar reduction in bakery, but these methods are being held back by a fear of the unknown, says Leatherhead’s...

CHEWING THE FAT: TALKING REFORMULATION WITH LEATHERHEAD, PART I

Minimizing compromise in healthy bakery reformulation

Reducing salt, sugar or fat in baked goods will always mean compromises so it’s important to ensure these concessions are minimal, says Leatherhead’s formulation expert.

Euromonitor: Middle East diabetes surge spells healthy bread prospects

The Middle East has some of the fastest rising levels of diabetes in the world, presenting opportunities for bakery manufacturers to develop healthier bread products, says a Euromonitor analyst.

Can Weetabix-Weight Watchers tie-up help tough out difficult times?

Weetabix and Weight Watchers have joined forces to develop a high fiber cereal - a good example of how weight loss firms and breakfast brands can become more resilient in...

What makes whole grains whole? Researchers target Europe-wide definition

A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.

Alternative snack protein: “Hybrid” meat wins over insects, lentils and seaweed

Locusts, lentils, seaweed or “hybrid” meat? Researchers have found that consumers prefer the thought of non-specified meat substitute snacks over those containing insects or seaweed. 

Cricket bar start-up lands production deal

US start-up Exo has secured large-scale production and distribution for its cricket protein bars and is set to launch new flavors this spring.

Kettle Foods takes 70% reduced-fat baked line to UK

Kettle Foods is tackling new ground in the UK with small pack, better-for-you baked potato chips and says the new line plugs a market gap.

Comment

Everything is a snack: Time to re-invent the potato chip

Noodle pots, bagels, pizza slices, yogurts, soups – you name it – have muscled into the snack space. So what hope do old-fashioned potato chip, popcorn and nut makers really have?

Health crunch: Nestlé files patent for sweet potato cereal inclusions

Nestlé has developed a method to manufacture crunchy, extruded purple sweet potato puffs to use in breakfast cereal and cereal bars.

Healthy breakfast: British oat sales soar, spices next?

British oat sales have soared amid a boom in healthy breakfast options like porridge and granola bars, but manufacturers should innovate with spices, says ingredient supplier EHL.

Brazil: You won't be fighting over the same consumer group

Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.

Comment

Graze.com versus Nibblr: Let’s bet peanuts…

It takes no genius to realize that if you deliver ready-made, healthy, portion-controlled snacks to the millennial snacker they’ll gobble the concept right up. What it does take a genius to...

Slow-energy and sweeteners to feed bakery growth, says Leatherhead

Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.

Nestlé defends 'lunchbox friendly' claims after nut allergen rebuke

Nestlé has defended itself and its allergy charity consort against criticism of the marketing of its ''lunchbox friendly'' muesli bars to schools despite them being unsuitable for nut allergy sufferers. ...

No, wheat does not make people fat and sick: Scientists

The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.

Tree nut consumption may cut obesity risk: Study

High tree nut consumption is strongly associated with lower risk of obesity and metabolic syndrome, according to a new study published in PLOS ONE.

Increased fibre may prevent obesity by controlling intestinal glucose: Study

The metabolic benefits associated with increased an increased dietary intake of fermentable fibres may be due to the way in which our bacteria in use them to control levels of...

Dietary fibres may protect against asthma: Mouse data

A lack of fermentable fibres in people's diet may pave the way for allergic inflammatory reactions such as asthma - and increasing intake of these fibres could help battle asthma,...

Pre-treated fiber can improve quality of enriched bread: Study

Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.

News in brief

Cascadian Farm plugs alternative protein trend with organic pea bars

General Mills-owned Cascadian Farm says its organic pea-based protein bars plug consumer desire for alternative protein sources.

The Premium Snack Company: Consumers need education on freeze-dried concept

The success of The Premium Snack Company’s freeze-dried veggie snack line depends on consumer understanding of the production process, says its sales and marketing director.

Graze.com ready to gobble up US market prospects

Snacking subscription service Graze.com has pumped nearly $5m into US expansion - a market that has very, very big potential, CEO says.

Uneasy bedfellows: Salt and health in US snacking

Americans prefer salty snacks but they're also looking for health - can these two co-exist?

Key Industry Events