Navy and pinto beans are the best suited when making pita breads with pulse flours in place of wheat but substitution must be minimised to 25% if quality is to be maintained, according to new research.
The Federation of Bakers has said that mineral oils which EFSA has cited as a possible health hazard are not found in UK bread by any processing method.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
The firm behind a novel fiber claimed to reduce oxidized LDL cholesterol - an emerging risk factor for heart disease - is in talks with bakers about using it in everything from muffins to cookies after tests revealed it can also extend shelf-life.
ConAgra Foods' buying spree has continued with the acquisition of Wisconsin-based Kangaroo Brands’ private label pita chips business - its fourth deal in the 2012 fiscal year.
Global biscuit manufacturers are responding to consumers’ contradictory demands by launching new products targeting both health and indulgence, according to market research firm, Innova Market Insights.
It’s official. Companies have six months – until December – to comply with the controversial European Union article 13, general function health claims register which today won final approval from the European Commission.
Vitafoods celebrates its 15th birthday next week. It’ll be my 11th consecutive May visit to Geneva for the jamboree and promises to be one of the most intriguing chapters with the (partial and belated) resolution of years of ambiguity regarding health...
US food and beverage manufacturers have not been put off making immunity claims despite the fact that they have plunged several big brands into legal hot water, according to immune health expert Biothera.
ConAgra Foods says there is “ample scientific evidence” to support a qualified health claim about whole grain consumption and a reduced risk of type II diabetes.
PepsiCo is facing another class action lawsuit in California – this time accusing it of making a nutrient content claim (0 grams trans fat) on Frito-Lay snacks, without adhering to the legal conditions of use for such claims.
Europe’s premier food industry body, FoodDrinkEurope (FDE), is backing next week’s European Parliament (EP) vote on the controversial 222-strong health claim register, as opponents rally last-minute veto support.
Amid sky-high prices and shortages of guar gum driven by an unprecedented surge in demand, food formulators have renewed focus on finding replacers and DuPont is championing use of alternative hydrocolloids.
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
Older women whose diets include a substantial amount of trans-fats are more likely than their counterparts to suffer an ischemic stroke, a new study suggests.
Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
General Mills has filed a motion to dismiss a class action lawsuit accusing it of presenting products that were “little better than candy” as “healthful and nutritious”.
Proprietary yeast technology may help reduce acrylamide levels in finished foods that do not usually include yeast to ‘near non-detectable levels’, say the developers of the ingredient.
Increasing aromas and using oxidised enzymes can help bread manufacturers reduce salt as a Dutch cap on salt content looms, according to ingredients firm Sonneveld.
Sterol food players Unilever and Raisio are surprised Germany’s food agency has called for a safety review of the cholesterol-lowering ingredient when, they say, the job has already been performed by the European Food Safety Authority (EFSA).
Plant sterol and stanol consumption by those like children who do not have raised cholesterol could itself lead to heart problems, the German foods safety agency has said.
Most people consider fresh fruit and raw vegetables healthy snack choices, according to a recent survey from market research organization Mintel, but a surprising number think cookies and ice cream are also healthy snacks.
Criminality, the global supply chain and the unpredictable nature of food adulteration for financial gain mean it can pose a greater public health risk than traditional safety threats such as pathogen contamination, according to new research.
Increased intakes of fiber may reduce the risk of pancreatic cancer by 60%; with both soluble and insoluble forms offering benefits, suggests a new study from Italy.
The Spanish confectionery sector must innovate on a health awareness platform, according to the head of the recently formed national confectionery association.
Agrofood giant Cargill is alerting the world to look out for more food labels bearing its Barliv-branded barley beta-glucan in 2012 after winning a positive cholesterol-lowering opinion from the European Union science agency last month.
The second part of this exclusive interview sees Beneo executive board member, Yves Servotte, explaining the cooling but not crushing effect of EU prebiotic health claim rejections on its inulin-chicory business.
In the first part of this exclusive interview, Beneo Group executive board member, Yves Servotte, explains how European Union health claim rules have informed strategic thinking at one of Europe’s biggest and most vocal ingredient vendors.
Food giant Kraft has announced plans to introduce BelVita breakfast biscuits to the US market following European success and plans a string of other snacks product launches in 2012 to appeal health conscious consumers.
Valens, the Slovenian ingredients and supplements manufacturer, is celebrating its barley beta-glucan, LDL cholesterol-lowering health claims victory, it says would not have been possible without a “huge investment”.
There are no specific food safety concerns regarding leaching of mineral oils and ink chemicals from carton board packaging into food and consumers do not need to change their eating habits, according to research by the UK Food Standards Agency (FSA).
Five years ago the European Union nutrition and health claims regulation (NHCR) became law. Around the bloc, hopeful EU healthy foods and supplements stakeholders submitted more than 44,000 health claim applications.
UK-based clean label ingredient specialist Ulrick & Short has launched a new range of functional specialist fibres targeted specifically at the dairy industry, and based on wheat and oats.
US ingredients firm Nu-Tek has conducted a study for its potassium chloride that it said showed its product can cut sodium in baked goods by around a third.
Arla Foods Ingredients has announced that a dairy bulking agent for chocolate and bakery formulation that it said offers cost savings on sweet whey powder (SWP) is set for global roll-out in 2012.
Caravan Ingredients has added a new application for its Trancendim range of diglycerides to reduce saturated fat content and eliminate trans fat in donut frying oil.
Kellogg’s UK “evolving fortification” policies have led to a commitment made today to boost vitamin D levels in a range of children’s breakfast cereals to 1.25 micrograms – or 25% of the UK recommended daily intake (RDA).
Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.
Europe’s leading specialist healthy bar manufacturer – VSI – will open a new facility in January 2012 that will double its capacity to 300m bars per year.
Hungarian snacks firm Chio Magyarország – owned by German giant Intersnack – has slammed the country’s new ‘chips tax’ for ruining its chance of winning funding for new popcorn and snacks lines.
Baobab – the African superfruit packing an unparalleled nutritional punch – is being tested by a major player in the cereals sector and is set to feature in a clutch of new launches later this year from granola to chocolate covered fruit snacks.
Baked snacks manufacturer Baptista’s Bakery plans to double the size of its factory in Franklin, Wisconsin, in a move that taps into the trend for better-for-you snacking.
A new study has shown that rye or wheat bran fortified breads treated with a particular xylanase can yield good quality breads with a prebiotic effect.
Although the content of trans-fat in is generally declining, substantial variations are still present in certain product categories, according to new research from Germany.
New UK research has found supermarkets’ unlabelled in-store bakery bread is generally higher in salt than the supermarkets’ packaged bread, with differences of more than half a gram between similar products.
