Breaking News on Industrial Baking & Snacks

Exotic ingredients starting to prove popular with manufacturers

Exotic ingredients are starting to grow in demand from European manufacturers as they target the healthy end of the bakery market.

Antioxidant-rich almonds on a par with fruit and vegetables.

According to recent research, antioxidant-rich almonds could be the smart choice for manufacturers trying to reach a health-conscious market.

Fungus enzyme could lead to supplements for coeliacs

A newly identified enzyme can break down gluten molecules before they reach the small intestine, Dutch researchers have shown, and may offer hope for the management of coeliac disease using oral supplements.

Muhammad Ali fights obesity with new snack food company

Heavyweight boxing champion, Muhammad Ali has created a new diet snack food company in collaboration with Mars.

Bunge targets snack bar makers with protein enhancement system

Leading oilseed producer Bunge has developed a new process to incorporate protein into candy bars, which the company claims does not have a negative impact on the product's texture and taste.

Kraft prepares for UB bid

American manufacturer Kraft will make a bid for United Biscuit's southern European division, while Premier Foods and a Dutch equity firm negotiate for stakes in UB's northern European operations.

New soybean oil could reduce trans fats in cereals

By increasing the oleic acid content in soybeans but keeping linolenic levels low, researchers may have discovered a way to lower the level of artery-clogging trans fats in products such as cereals and energy bars.

Farmers briefed ahead of EU wheat regulations

While the EU Commission prepares to release new legal limits on the levels of fusarium mycotoxins in unprocessed cereals, breakfast cereals and bread next month, several UK organisations are trying to educate farmers on how to minimize their risk of contamination.

Online tool tackles grain storage problems

Grain storage contamination, which costs the UK grain industry around €1 million each year, could be reduced with the help of a new free online tool.

Cargill develops fiber-rich crispy ingredient

Cargill has developed a new fiber-rich ingredient that resembles a rice crisp, targeting food makers' needs for pleasingly textured, taste-free fiber ingredients in mainstream foods.

Kellogg takes healthy products into pharmacy aisle

Kellogg's health and wellness division is about to birth its first products: protein-fortified waters, snack bars and meal bars that will take the Special K brand out of cereals and into the pharmacy aisle.

ADM wheat protein ingredient to bind health bars

ADM is targetting the burgeoning healthy snacks market, launching a wheat protein isolate that mimics the properties of sugar as a binder in reduced sugar applications.

Could hemp be the hot new healthy ingredient?

The health-enhancing properties of hemp have come under the spotlight this month with the launch of a drink containing hemp-blossom syrup (Cannabis sativa) in the UK, which is also being tested by multiple sclerosis sufferers for its potential to alleviate lag pain and spasms.

Low carb diet could benefit obese diabetics, says study

Sticking to a low-carbohydrate diet with some limits of calories has long-term benefits on body weight and blood sugar levels, says a new study from Sweden, but a leading diabetes charity advises against following such a diet.

Bakery firms eager to incorporate healthy berries

The bakery industry is capitalizing on the increase in demand for fruit ingredients from manufacturers providing for health-conscious consumers with UK retailer Tesco, alone launching 15 new baked goods containing berries in the last year.

Folic acid fortification boosting adolescent health

Adolescents, an often overlooked population, could also be reaping the benefits of folic acid fortification of enriched grain products with lower levels of a marker of cardiovascular disease (CVD), says a new study.

FAU challenges FSA's call for junk food ad ban

The Food Advertising Unit (FAU) has challenged the FSA's call for a pre-watershed (9pm) ban on food and drink advertising, saying such calls are "disproportionate".

Martek deal pits General Mills against Kellogg in omega-3 race

The race is on to see which of two leading cereal makers will be the first to place an omega-3 fortified product on shelves, following a new license and supply agreement between Martek and General Mills that is substantially similar to that which the biotech struck with Kellogg 18 months ago.

Weekly comment

Litigation: a necessary cost of doing business?

In the US, the role of court action in defining limits not set by regulators is generating a flood of costly court cases for the food industry: much unnecessary, and all damaging.

J.O Sims invests in berry technology for baked goods

Rising demand for berry fruits in bakery goods has led fruit ingredient firm J.O. Sims to invest in new research and development work to improve fruit functionality in these applications.

FSA 'disappointed' at junk food ad proposals

The UK's FSA has expressed 'disappointment' at Ofcom's proposals on junk food advertising to kids, arguing that they are an insufficient response to the problem posed to children's health.

General Mills plans for tough year ahead

US cereal giant General Mills has indicated year-end earnings will be higher than previously expected, but admits next year's outlook may be gloomy as rising commodity costs and interest repayments eat profits.

New Tetra Pak cereal packaging could boost product appeal

Ready-to-pour cereal products in packaging that has until now been associated with juice cartons could be the new way to improve the appeal of products and add consumer value, according to Tetra Pak.

Whole Grains Council reveals new weight-based stamp

The Whole Grains Council is to change the design of its characteristic stamp in a move to avoid potential regulatory uncertainty surrounding its use of the terms 'excellent' source or 'good' source. The new stamp will indicate the number of grams of whole grain ingredients in a serving.

Bakers association says laser marking product passes tests

The American Bakers Association (ABA) has successfully tested laser marking for inscribing variable information on polyethylene bread bags, according to the manufacturer of a coding product.

The science of salt reduction in food

The food industry is facing up to the issue of salt reduction. But how can this compound - so important in the preparation and storage of food - be replaced without the consumer tasting the difference?

International joint venture to boost Fibersol-2 sales

Archer Daniels Midland and Matsutani Chemical have solidified a joint venture to enhance worldwide sales and marketing of soluble fiber Fibersol-2 as interest in this type of ingredient is predicted to rise.

Weekly comment

Healthy food and the World Cup of missed opportunity

Beer, bakery, confectionery, sweet drinks, pizzas, snacks galore, and even dog food. The list of products with World Cup tie-ins is dominated by junk food, while healthy food makers seem content to pass up the marketing opportunities and let others grow fat on the rewards.

Nestlé confident that food prices will stabilise

Nestle doesn't expect raw material prices to rise further this year, despite a recent FAO report that forecasts an increase of over 2 per cent in the world food import bill in 2006.

Cosun cosolidates bakery ingredients operations

Royal Cosun subsidiary Unifine Food & Bake Ingredients has consolidated its position in the Iberian bakery ingredients market through the finalisation of an acquisition.

Price rises as cereal demand outstrips supply

World cereal demand is forecast to surpass supply in the coming 2006/07 marketing year, pushing down stocks to an uncomfortably low level, according to the FAO.

Earlier introduction of solid cereals may reduce wheat allergies

Getting kids to eat solid cereals at an earlier age could reduce the risk of developing wheat allergies, says a new study from Colorado-based researchers.

Raisio expands Russian presence with new oatmeal plant

Finnish group Raisio is to build a new oatmeal plant in Russia, in a move designed to strengthen its position in the nation's fast expanding food production market.

Cargill welcomes new EU sweetener regulations

Cargill Sweetness Solutions has welcomed the change in EU law surrounding the sweetener erythritol, saying it will give food and beverage manufactures across Europe greater flexibility in developing their products.

BASF to develop drought-resistant wheat in Australia

BASF's plant science unit will spend US$17 million on a new Australian research project to investigate drought-resistant wheat varieties, it said today.

Whole gains, functional breads revitalize market, says report

The popularity of whole grains and a growing trend to fortify baked goods with functional ingredients has added a new dynamic to an otherwise mature US bread market, says a new report.

Ofcom under pressure over junk food ads

The UK advertising regulator Ofcom is under pressure to reconsider its rejection of a 9pm watershed ban on junk food advertising, according to a UK newspaper.

Choose optimal thickening agent to boost flavour, lower salt

Sensory perception of flavours could be boosted, and salt levels lowered, by choosing the optimal starch thickener, say scientists, a result that could have big implications for the food industry.

Danisco, Novozymes resolve baking enzyme dispute

A dispute involving Danisco and Novozymes over US patent infringement of certain types of baking enzymes has been resolved.

Cargill to expand cocoa presence in Ghana

Cargill is to build a state-of-the-art cocoa processing facility in Ghana, West Africa, to produce cocoa liquor, butter and powder.

Frito-Lay changes labels to avoid olestra lawsuit

In a move to avoid a lawsuit, Frito Lay said it will change the labeling on its 'Light' range of potato chips in order to make it clearer that they contain the controversial fat substitute olestra.

Kraft customers to invent new products

US food firm Kraft has launched a customer-led research and development programme, in a bid to re-engage with consumers and tap growing health and wellness trends.

Freezing fruit flavour technology targets confectioners

New freezing fruit flavour technology has been developed that could benefit confectioners looking to demand for natural ingredients.

Scented food packaging could improve product appeal

A major cereal brand is set to be re-launched in the US with new scented fruity packaging that the manufacturer hopes will increase the appeal of its product.

Could monoacyl sugar alcohols be used as emulsifiers?

Japanese scientists have reported that monoacyl sugar alcohols could be 'very promising emulsifiers' and could offer an alternative to the widely used monoacyl glycerols.

New on-site gluten test targets specialty food firms

A new credit-card sized gluten testing kit that can be used on site claims to provide food firms with a quick and cheap way to test for both low and high levels of the allergen in their products.

Rhodia raises vanillin prices to fund Chinese ambitions

Rhodia explains to FoodNavigator why the firm's vanillin price increases, unveiled today, are absolutely necessary for the business to progress - and why so much attention is being focused on China.

Police investigate tampering at George Weston bakery

Around 2.5 million Top Taste cakes have been pulled from shelves across Australia, after the discovery of dangerous objects in a handful of products.

Obese could benefit from more fiber, from diet and supplements

Dietary fiber may play a key role in obesity, suggest study results that may lead to high fiber products aimed specifically at the obese.