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.
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.
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...
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.
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.
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...
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.
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.
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 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.
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?
Nestlé has developed a method to manufacture crunchy, extruded purple sweet potato puffs to use in breakfast cereal and cereal bars.
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 from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
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...
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 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. ...
The idea that wheat causes obesity or sickness has been rubbished by scientists conducting a review.
High tree nut consumption is strongly associated with lower risk of obesity and metabolic syndrome, according to a new study published in PLOS ONE.
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...
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,...
Enzymatic treatment of fiber could help develop better quality high-fiber breads, finds research.
General Mills-owned Cascadian Farm says its organic pea-based protein bars plug consumer desire for alternative protein sources.
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.
Snacking subscription service Graze.com has pumped nearly $5m into US expansion - a market that has very, very big potential, CEO says.
Americans prefer salty snacks but they're also looking for health - can these two co-exist?