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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.

Almond intake may lower heart disease chance in high-risk groups

Eating a handful of almonds may help lower risk of coronary heart disease (CHD) in populations with abnormally high fat concentration in the blood (hyperlipidaemia), according to a study published...

No great change to acrylamide and furan levels, says FSA safety report

The UK Food Standards Agency (FSA) detects ‘no significant change or discernible trends’ across many food categories for process contaminants acrylamide and furan.

US diabetic bread start-up eyes expansion

Low-GI bakery specialist BreaDr wants to secure co-manufacturers to drive US expansion and hit annual sales of $20m within five years, its CEO says.

Grupo Bimbo & General Mills make Forbes ‘most innovative’ list

Mexican bread titan Grupo Bimbo and US cereal major General Mills have ranked on Forbes’ annual top 100 ‘most innovative’ companies list.

Special K US annual sales slump 9.7%

US total sales for Special K dropped $56m for the year; a slump that could be rescued with lifestyle-focused NPD, says the head of innovation at Mintel.

Junk food could reduce appetite for healthier balanced diet

A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according...

Kellogg: Including ‘added sugars’ on Nutrition Facts panel will just confuse shoppers

Almost a quarter of primary grocery shoppers are unable to correctly identify the total amount of sugar in products featuring the FDA’s ‘new-look’ Nutrition Facts labels, which require manufacturers to...

Study backs fibre-based satiety ingredient to reduce food intake

A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.

A taste of the future? Wine waste to fortify baked goods

Wine grape pomace can be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies, find researchers.

News in brief

Funley’s Delicious launches on-the-go packaging

Funley’s Delicious health snacks is re-launching its Wholly Granolly and Super Crackers to appeal to on-the-go consumers in September.

Kids’ cereal in New Zealand needs regulatory overhaul, say researchers

Policies governing nutrient and health claims, labeling and use of mascots on breakfast cereals in New Zealand need a serious re-think, researchers say.

Cargill soluble fiber nears commercialization; big potential for kids’ products

Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber...

Low-carb bakery to go mainstream, says expert

Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.

The US breakfast shift – think deli sandwiches, says Nielsen

Deli breakfasts have boomed in the US as consumers seek faster, fresher alternatives to traditional ready-to-eat (RTE) cereal category, according to Nielsen.

Patent Watch

General Mills files patent for sodium-reduction via enhanced saltiness

General Mills has developed a method to enhance perceived saltiness using taste-modulating bioactive compounds, thus enabling sodium reduction.

Does snacking have a place in dietary guidelines?

Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.

Paleo boom or bust? The Primal Kitchen hungry for US expansion

Expanding into the US snack sector needs to happen now or never and CrossFit could be the way in, says the founder of UK Paleo bar start-up The Primal Kitchen.

Tree nuts can improve glycemic control in type 2 diabetics: review

A review of 12 clinical trials found that daily intake of tree nuts improve glycemic control in adults with type 2 diabetes. 

Researchers unravel EU hydrocolloid health claims

Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.

Consumers want fruit & veg servings in hot cereal

US consumers are looking for energy-dense hot cereals that provide a full serving of fruit or veg, according to FONA International.

News in brief

Kellogg launches Special K Nourish in Australia

Kellogg has launched Special K Nourish in Australia – a three-grain cold cereal variety that marks part of its 2014 brand revamp.

Guest article

EU health claims – lining functional coffins or an unseen silver lining?

The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a...

ASA upholds Honey Nut Shredded Wheat 'no added sugar' complaint

Cereal Partner UK's advert for Honey Nut Shredded Wheat is misleading in its use of a 'no added sugar' claim meant for its Shredded Wheat Original counterpart, the UK’s Advertising...

Sugar scare triggers home baking decline, says Mintel

The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia,...

Veggie bread: Yellow pepper boosts nutrition, lowers GI

Yellow pepper flour can boost the antioxidant content and slow glucose release in bread, find researchers.

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