Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Not again! As if industry is not struggling enough with the severity of the European Food Safety Authority’s nutrition and health claims rulings so far, the situation has not been helped by the kind of articles that appeared in the UK press today and...
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
A new process to create credit card-shaped snacks has gathered significant interest from the food industry as it provides a novel format for healthy snacks, according to its manufacturer Baker Perkins.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Puratos’ R&D director explains how bakery products can be given a healthy edge by reducing the salt and fat content – and how the technical challenges can be overcome.
Ongoing amendments to salt reduction targets across European markets like the UK are throwing up unknown challenges for bakers beyond just affecting taste, with fears over the possible wider impacts for product quality, according to industry leaders.
Increased intakes of folic acid by mandatory fortification of grain products to reduce neural tube defects may also reduce a baby’s risk of severe congenital heart defects, says a new study.
What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.
Quaker Oats fully embraces the health and wellness message behind its hallmark ingredient - wholegrain oats - re-positioning all of its products under one umbrella for the first time in its 130 year history.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
In the second part of the BakeryandSnacks.com interview with award-winning scientist Prof. Dr. John Taylor, the 2009-2010 president of the International Association for Cereal Science and Technology (ICC) discusses why health will continue to be a central...
Pressure continues on snack makers to reduce portion sizes as the UK's health secretary Alan Johnson challenges the industry to design healthy snacks in smaller portions.
Cargill has released a high fiber vitamin and mineral-enriched base for cookies and bars designed for manufacturers to customize with their own ingredients.
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
There are fears that in the economic crisis consumers will put on “recession pounds” by eating unhealthily. Rightly or wrongly, food manufacturers may suffer the blame but “unhealthy” and “recession proof” do not necessarily go hand-in-hand.
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
Pistachio growers in the US are hoping that as another study emerges highlighting the health benefits of pistachios, the nuts may gain the kind of consumer recognition pomegranates have achieved in recent years.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
UK cereal and fruit bar maker Glisten delivers an 18 per cent rise in annual pre-tax profit, asserting that its drive into the blossoming healthy and premium snacks sector would continue to bring gains, despite a challenging climate.
Good intentions when it comes to a healthy food go out of the window if people are stressed or hungry, increasing demand for products that offer instant gratification, according to a new study from the US Department of Agriculture's Economic Research...
Cargill’s barley beta concentrate has received a heart health claim go-ahead, following the publication last week of a final ruling from the US Food and Drug Administration (FDA).
Bakers and snack makers with healthy brands in their portfolio will boost consumer loyalty, confirms fresh figures from the latest league table of 500 UK superbrands.
US cereal maker Kellogg targets the mushrooming heart healthy market with a new line extension – specifically aimed at women - to its Smart Start range.
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Bakers designing muffin and bread formulations for the health
conscious consumer can soon access a high-fibre barley grain as
Australia's national science laboratory (CSIRO) signs a deal to
bring large scale commercial crops...
Faster new product development is likely after Associated British
Foods (ABF) announced yesterday the merger of its Ryvita business
with natural food company Jordans to create one of the biggest
player in the healthy snacks and cereals...
Sensible, nutritious, snacking twice a day combined with three
small meals can form a healthy, balanced diet, claims Kellogg's
Smarter Snacking Report published earlier this month.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
UK-based confectionery and snack firm Zetar today said that
pretax profit fell to £1.09m for the half year from £1.3m
in the previous year, as losses incurred by the recently
established Baked Snacks group offset improved sales.
While 85 per cent of US consumers still eat dessert once a month or
more, healthier options such as fruit and yoghurt are an
increasingly popular choice, according to a new consumer trends
report.
Bakery manufacturers must be responsive to consumer demands for
health and convenient products, or risk losing out in an
increasingly competitive European market, according to a new
report.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Kraft explains its approach to health and wellness in the second of
a series of FoodNavigator-USA.com articles examining the practices
of major US food firms in the face of a growing need to address
human nutrition.
People on low incomes consume just as much unhealthy food and drink
as the general population, and so bad diets are the result of
personal choice, according to a study published by the UK
regulator Sunday.
Nestle is eyeing organic growth in health, wellness and nutrition
of five to six per cent over the next ten years, the chief
financial officer was due to told investors at a seminar today.
UK bakery supplier BakeMark UK, has developed a 'better-for-you'
cookie for the children's snack market in order to introduce
healthier snacking habits to sweet-toothed youngsters.
US snack giant Frito-Lay has become the latest manufacturer to
invest in healthier innovation with the launch of fruit and
vegetable-based crisps under the Flat Earth brand name.
