Breaking News on Industrial Baking & Snacks

Weekly comment

Krill conflict could threaten omega-3 potential

The krill category and the science backing it are still emerging, but there are many who believe krill extracts have the potential to 'go big' in the healthy foods arena. Very big.

Chia EU novel foods approval beckons bread deals

The omega-3 and omega-6 laden ancient grain, chia, has had its European Union novel foods status confirmed for use in bread products.

News in brief

Nestle withdraws; Danone resubmits EU health claims

Nestlé has withdrawn two article 14 children's health claims from the EU nutrition and health claims process for Nestec products via the competent authority in France, NutraIngredients has learnt.

Palm oil pledge of UK cake maker will boost campaign, says WWF

The WWF claims the pledge by UK cake and bread manufacturer, Premier Foods to take action on palm oil, by joining the GreenPalm certificate trading programme, will spur other manufacturers to follow suit.

Study does not support wholemeal's energy claims

Wholemeal breads increase satiety compared to their refined counterparts but have no affect on energy intake, according to a new study.

New baked goods flavour system is heat stable, says Culinar

New technology can meet the trends for bake stable natural flavours in products such as pasta, snacks, bread, biscuits and pastries, claims the Swedish developer.

Dispatches from FiE

New enzyme enables softer premium bread

Novozymes is introducing new enzyme for premium bread products which can provide longer-lasting crumb softness, elasticity and moistness.

Locust bean gum plagued by low prices

Low prices for locust bean gum could lead to future supply issues, says a hydrocolloids expert, as present returns on pods do not make the harvest worthwhile for growers.

Bakery firms can become recession proof, claim analysts

Baked good companies should look to discount chains, control distribution, develop a broad product portfolio, manage input costs and tap into newer markets in order to ensure resilience over the next five years, stresses a report on the European bakery sector.

National Starch brings new barley flour to Europe

National Starch has secured a deal to sell ConAgra’s high-flour wholegrain barley flour and flakes in Europe, and expects it to prove popular in bars, cereals, baked goods and beverages.

Ocean Spray launches whole cranberries

Ocean Spray is now offering whole dried cranberries as ingredients, to help raise confectionery and snack products into the premium category.

Microwave meter boosts peanut testing

Quicker and easier analysis of the moisture content and density of in-shell peanuts are benefits claimed for a new microwave meter developed by the US Department of Agriculture (USDA).

Weekly comment

Food prices face a welcome perfect storm

There’s a perfect storm building for food prices. You don’t have to scan the horizon to see the signs; the clouds are developing all around us - at a faster rate than anyone expected.

General Mills pushes case for Cheerios claim

General Mills has responded to a Food and Drug Administration (FDA) letter asking for more evidence to support a revised health claim regarding the impact of Cheerios on cholesterol levels.

Resistant starch may cut food intakes: Study

Adding resistant starch to breakfast and lunch meals may reduce the amount of calories consumed over a 24-hour period by about 10 per cent, says a new study.

Solae launches new high-protein soy nuggets

Solae has launched a high protein soy nugget with 90 percent protein on a dry weight basis, said to be the highest containing soy protein nugget on the market.

Sodium reduction trend to gain momentum in 2010, says Mintel

Market research organization Mintel has predicted that sodium reduction in packaged foods will become a clear trend in 2010 as food manufacturers and health organizations take the lead.

Committee grills Nestle and Kellogg on salt reduction

Representatives of Nestle and Kellogg defended their actions on salt reduction this week in front of a skeptical committee of Canadian MPs.

French sweet tooth holds sugar opportunities

Opportunities for low-sugar formulations could potentially reside in France with a new study showing eight out of ten French people consume a reduced sugar product at least once a week.

Weekly comment

Alleviation of hunger should top CSR agenda

Climate change dominates the CSR agenda but new USDA figures on food insecurity are a sharp reminder that alleviating poverty and hunger should always be the top priority.

White bean derived supplement may lower GI of bread

The glycemic index (GI) of foods could be reduced through the intake of a white bean derived dietary supplement, claims a new study.

Colour ADI adjustments: What it means for industry

The new ADIs for three of the colours included in the Southampton study may mean restrictions on levels or the range of foods they are used in, says the UK’s FSA. Campaigners, meanwhile, are still calling for an outright ban.

Monsanto asks regulators to approve trans-fat free soy

Monsanto has submitted evidence to the FDA and USDA backing the safety of its Vistive III soybean traits, intended to provide heat stable, trans-fat free cooking oils.

Omega-3 emulsion could boost stability of functional drinks

Dairy and beverage manufacturers can incorporate long-chain omega-3 fatty acids into their products without compromising taste and stability with a new high concentration omega-3 emulsion, claims supplier Lipid Nutrition.

Oven may cut costs for diverse product bakers

A new continuous oven can cut costs for large scale baked good manufacturers aiming to develop products to satisfy the growing demand for diversity and convenience, claims a leading bakery machinery developer.

New salt balances sodium and potassium

A new sea salt with 66 percent less sodium than common table salt and high potassium content is being offered to food manufacturers, after six years of development work involving salts from the Mediterranean region.

Low-fat better for mood than low-carb: Study

People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.

Pea flour could create tasty low-GI foods: Study

Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.

News in brief

Food price crisis not over yet, FAO

Good cereal harvests this year have not ended the food price crisis in developing countries, warns the FAO, as it gears up for next week’s Hunger Summit.

Fructose sweeteners may promote Syndrome X

‘Moderate’ consumption of fructose-containing sweeteners may produce ‘modest but significant changes’ that may contribute to the development of metabolic syndrome, says a new rat study.

Anti-ageing snacks market forecast to grow

Interest in fortified snacks and baked goods is growing on the back of an ageing population who want to retain their youthful health, claims a new report.

Weekly comment

Life in a European health claims wasteland

Ka-CHING! Hear that? No it’s not the sound of overflowing cash registers as consumers throw endless wads of euros at scientifically-backed, healthy foods in greater numbers than ever before.

Smart salt distribution can cut salt without extra additives

Dutch scientists have developed a new technology to enable up to 25 per cent reduction of salt in food products without loss of taste or adding other additives.

Safer almond production results from plant redesign, says US firm

The newly designed facility of a global supplier of pistachios and almonds will help eliminate contamination of product and will result in speedier shipments, claims the company.

Swine flu prompts Kellogg to quit Rice Krispies immunity claims

The Kellogg Company has pulled immunity claims from its popular antioxidant-fortified Rice Krispies range, rather bizarrely citing swine flu links as the principal reason.

Milk and meat drive N Ireland food processing growth

Increasing sales of milk, meats and baked goods fuelled a six per cent growth in Northern Ireland’s food and drinks processing industry last year as sales reached almost £3bn, said a government report.

Walnut-rich diet may boost diabetic heart health

Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.

ABF acting on enzymes and yeast potential

ABF Ingredients is taking advantage of high demand in enzymes and yeast, with new capacity coming on board this year or next. But for the last year, growth was driven largely by currency benefits.

Weekly comment

Clinical trials are EFSA’s fool’s gold

There’s gold to be found in them health claims mountains, but prospectors from the European Food Safety Authority (EFSA) must be happy with the little chunks that add up to a lot, and stop searching for nuggets the size of your fist.

Salt reduction may also benefit bone health

Switching over to low-salt products may also benefit bone health by reducing calcium loss, suggests a new study from Australia.

Arla announces three-step product development programme

Arla Foods Ingredients has announced a new three-step hands-on programme for working with food manufacturers on product development, from conception to large-scale trials and commercialisation.