Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
Malaysian-Australian collagen-based ingredients specialist Holista CollTech will conduct joint research with Wing’s Food Products, a major Canadian noodle manufacturer, to develop the world’s first low-GI noodles.
PepsiCo and TB Alliance are partnering to improve the bitter and unpleasant taste of today’s tuberculosis (TB) treatments - important in the treatment of children.
What are the latest free-from trends sweeping Europe? How is the mature gluten-free market staying innovative? And how much on-pack prominence should you give to free-from claims? FoodNavigator hit the expo floor at SIAL in Paris to find out.
BakeryandSnacks has discovered through the recent NACS show in Atlanta, Georgia that many leading meat snack brands, including Krave Jerky and Slim Jim, are expanding meat stick portfolio next year to increase their sales.
Gorreri, which supplies lines and equipment for layer cakes and mini rolls, among others, is about to focus on the US market after success in China, India and the Middle East.
MEPs have overwhelmingly voted to adopt a resolution pushing for a European limit on industrially produced trans fats, something industry has said it supports at 2%.
Under-12s seeing 88% fewer ads for non-nutritious products, says industry
Food and drink companies need to turn their words on marketing to children into action, says European consumer rights group BEUC, as it calls 'game over' on marketing unhealthy food to kids.
Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several years.
The investor behind Hostess Brands, Metropoulos, just made a “significant” investment in the largest independent salty snack company in the US, Utz Quality Foods, to help increase the company’s distribution nationally.
Option paralysis: Consumers were confused by 'Choices'
The Dutch government has ordered the industry-led healthy eating logo to be phased out and replaced with an app that allows consumers to scan products for nutrition information.
Are you a food tech start-up looking to speed up your time to market, or an established industry player that could mentor a young company? AcceleRise business accelerator is calling on applicants to foster a food tech ecosystem.
Ambitious Australian brand, Tiger Buck has launched a beef jerky product to market to cater to a lack of pre-packaged premium snack options available at bars and liquor retailers.
Oat beta-glucan has a lowering effect not only on LDL-cholesterol, but on other ‘bad cholesterol’ too, a Canadian review and meta-analysis has concluded.
Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products...
Micvac, famous for its ‘whistling’ ready-meal trays has seen huge success with its porridge range in Norway, launching smaller pack sizes to meet consumer demand.
Plant-based product developer, Snack it Forward claims it’s ‘reinventing the fruit snack’ with the expansion of the Sunkist range - free from gelatin and added sugar.
Malt and ingredients company, Briess, was sampling pound cake with 50% of the added sugar reduced by its first whole grain nutritive sweetener, InnoSweet, during the recent IBIE in Las Vegas, Nevada.
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...
Kellogg has entered an agreement to acquire Ritmo Investimentos, controlling shareholder of Brazilian food group Parati to expand its presence in global emerging markets.
Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep their clean labels.
Experts from the cannabis edibles industry have shattered the popular belief that manufacturers of cannabis-infused bakers are able to make large profit margins due to the growing cannabis market.
A quicker and more sensitive method for detection of 2-alkylcyclobutanones (2-ACBs) which uses fewer resources than the EU standard has been developed by researchers.
Food scientists are X-raying fats in a bid to understand how saturated and trans-fats can be replaced by healthier versions without compromising taste or texture.
SubConnection, a deli concept from Sodexo, a food and facilities management company in North America, is going bold this season by introducing a line of freshly baked, flavored breads. But there is more than meets the eye, behind this carefully pondered...
Food and beverage start-ups that bring to market on-the-go snacks or beverages with a ‘free-from’ positioning have the best chance of success, whilst dairy concepts face the greatest risk of failure, finds new research.
Brazil’s national health surveillance agency ANVISA has opened a public consultation over plans to revamp a 15-year old regulation that requires food companies to enrich wheat and maize flour with iron and folic acid.
Brazil’s first drive-thru bakery chain Pão to Go (Bread to Go) is set to expand to Europe and the US to capitalize on its concept of express bakery services for time-conscious consumers.
High protein is considered the second most important product claim by consumers who purchase better-for-you snacks, according to a recent Mintel survey sampling 993 internet users.
The “war on sugar” has dented demand of sweet snacks as 47% of global consumers look for foods with limited or no added sugar, according to a recent survey by Euromonitor.
Reading Bakery Systems (RBS) has added a cookie production line to its Science and Innovation Center in Reading, Pennsylvania, to complement its existing snack production line testing crackers, pretzels and other baked goods.
The $6bn retail checkout was described as a “big, highly profitable and dynamic” business by the founder and president of Impulse Marketing, Cam Cloeter, during the recent NCA Summer Insights webinar, called “Checkout Strategies: Driving Shopper Satisfaction...
Johnson Matthey has partnered with Cranfield University to develop modified atmosphere packaging (MAP) for prolonged storage and improved management of fresh produce through the supply chain.
Global food giant Unilever is to relocate its R&D centres for food, home and personal care to Wageningen University in the Netherlands, creating what it calls "a global food innovation centre".
At a time when the conversation around palm oil centres on deforestation, fires and habitat loss – and global demand shows no signs of abating – several companies have come together to create Palm Done Right, a new standard for ethical palm oil production....
The American Bakers Association (ABA) has joined the CSPI, Unilever, and other food manufacturers in voicing its support for a citizen’s petition asking the FDA to permit ‘potassium salt’ as an alternate name for potassium chloride on food labels, while...
