The health-conscious yet frugal consumer is increasingly difficult to convince, even when presented with a plethora of health and nutrition claims on pack. So, just how can manufacturers prompt that purchase?
Use of health and nutrition claims on kids' cereal is widespread, but manufacturers are using them with caution and the majority favor nutrient content claims.
BakeryandSnacks.com gives a snapshot of the omega-3 bread market and unearths the best source of omega-3, the claims bakers can make on products and how much you need to have a positive effect on health.
Europe is set to sink into a progressive nutrition dark age under the heavy hand of the European Food Safety Authority (EFSA) regime, says a leading food law attorney.
The bakery industry may prefer nutrition content to genuine health claims - a state-of-affairs that reflects the relative few claim-backed nutrients available to breads, cereals, bars and other baked products – but options do exist.
‘Facts Up Front’ icons now appear on 9 out of 10 products in some categories, with penetration highest in cereals, beverages and dry goods, said the Grocery Manufacturers Association (GMA) as it unveiled a new website promoting the scheme.
Making quick business decisions is crucial in the UK bread market because it is a highly competitive space, says the sales director of Allied Bakeries.
Product Lifecycle Management (PLM) is still emerging in food and beverage with growth expected as more firms take a holistic approach, according to the president of CIMdata.
Burton’s Biscuit Company is investing £13.5M in its manufacturing operations to enhance production, support new product development, and meet growing demand for its biscuits.
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Specialist conveyor belting firm Rydell Industrial (Belting) has launched a range of industry certified metal detectable cords and belts suitable for use by the food industry.
Potato varieties, blanching times and frying temperatures can all affect acrylamide levels in potato chips, according to a study just published in the Journal of the Science of Food & Agriculture.
Regionally produced specialty baked goods that use ancient grains hold promise for smaller German bakers, the president of the German Federation of Bakers says.
Adding boiled barley kernels to the diet may increase levels of hormones linked to satiety and reduce subsequent energy intakes, says a new study from Sweden.
Obesity-prone minority US children from low-income families could reduce their body mass index (BMI) by prolonged consumption of ready-to-eat (RTE) breakfast cereals, new research suggests.
An EU project is aiming to use active packaging to improve barrier properties and intelligent packaging to give consumers more product quality information.
Nordson Corporation and Henkel have unveiled hot melt dispensing equipment after extensive consultation to address industry issues such as packaging costs, complexity and operating costs.
Hostess Brands has closed all asset sales and pulled in $860m; a figure a little less than the worth of the company but expected given the speed of the sell-offs, an analyst says.
BakeryandSnacks.com takes a look at some of the latest snack innovations for spring – including spicy, Hispanic flavors, new ‘playful’ forms and free-from chips.
Light curtains could help address food factory accidents involving lack of appropriate safety guards on equipment, although they are not a foolproof solution, according to Dr Martin Kidman, Sick machinery safety product specialist.
Migration levels of nanosilver into PVC packaging are below conventional migrant limits but the effects of nanoscale particles remains unclear, according to a study.
A number of active substances designed for different applications in food contact materials have been backed by the European Food Safety Authority (EFSA).
Fiber content of extruded snacks can be upped while the glycemic response is lowered with the inclusion of beta-glucan fractions from barley and mushrooms, finds new research.
The European Food Safety Authority (EFSA) has finished its consultation on the safety of aspartame with a public meeting held on Tuesday with representatives of national food safety authorities, EU institutions, consumer groups, NGOs, academia and the...
Frito-Lay has launched Doritos Locos Tacos tortilla chips to profit from soaring consumer enthusiasm surrounding its year-long partnership with quick service restaurant Taco Bell.
UK-based Burton’s Biscuit Company claims to be piloting the first real-time control room technology for the biscuit industry as part of major supply chain investments.
The United States Department of Agriculture has hit out at the Indian government for allowing the export of an additional 5m tonnes of wheat last month, calling it unviable unless the mandated floor price is brought down.
Quasar Automation is designing an ultrasonic cutting device for a range of applications, including tray bake cutting and portioning, which it claims offers considerably more flexibility than previous systems.
The UK could soon become a net importer of wheat for the first time in a decade, but The Federation of Bakers has said that there may be enough of the commodity on the global market to satisfy industry needs.
The American Bakers Association (ABA) has welcomed a Maryland bill that will increase the penalties for theft of plastic bread trays – a criminal act that bakers say costs at least $75m a year.
Cereal maker Post Holdings says it will close its Modesto, California plant - which employs approximately 140 employees - and transfer production to other facilities, by September 2014.
Researchers aim to reverse a drastic decline in fish processing in Norway by investigating a range of technologies that would help rebuild its profitability.
EU packaging firms are concerned the European Food Safety Authority (EFSA) is not consulting the industry enough in its discussions on authorisation of food contact materials in packaging.
The boss of a British bakery firm is taking on Danish and French apprentices because she claims there is little interest or support from colleges or government to devise schemes for British youngsters.
