Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set realistic portion sizes.
Sensory profiling and product testing can be complicated, but Norwegian researchers have developed methods that are simpler, faster and cheaper, allowing smaller companies to carry out their own new product development, they say.
Manufacturers and retailers of organic food must consider the individual needs of millennial consumers and not treat them as a homogeneous group, say analysts IRI.
Bakery ingredients and processes business Zeelandia has developed a blueberry muffin claimed to have around a third less sugar and less than half the fat of a regular muffin.
Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research.
Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.
Carritech Research has revealed it is in discussions with bakery, snacks and breakfast cereal companies about bringing its ColdBake technology to market.
Low prenatal folate levels may be associated with a smaller total brain volume and poorer language and visuo-spatial performance in children at six to eight years, research suggests.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
Bakers may need to alter production techniques in the face of climate change, according to the authors of a new study on the impact of drought on cereal production.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
With a love of cooking and an assortment of spices at home, a New York couple experimented making snacks out of jicama, a root vegetable they learned about while on vacation in Mexico. As it proved popular in their community, JicaChips is expanding nationwide.
From plant-based ‘snack tubes’; to the VeganEgg, snackable breakfast options, and kale & potato chips; check out FoodNavigator-USA’s gallery of new products hitting US shelves this fall/winter.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Consumer trends are actively changing how food items are packaged, according to a report released at this year’s Pack Expo Las Vegas and Pharma Expo 2015.
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.
The first study of its kind has found the intake of whole grains by pregnant women in Singapore is below international guidelines, potentially increasing their risk of developing gestational diabetes.
People who drink diet beverages may compensate for the absence of calories in the drinks by feasting on extra food that is loaded with high levels of sugar, salt and unhealthy fats, say researchers.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
Campden BRI has received formal approval as a Centre of Excellence for Food Science and an Industry Specialist in Bakery, by the National Skills Academy (NSA).
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Despite a surge in popularity for gluten-free (GF) products, they are no healthier than their glutenous counterparts, according to new research from The George Institute for Global Health.
Runners adding chia seeds to their diet in the belief that it will boost athletic performance may be disappointed to hear that the ‘superfood’ may not enhance their performance, says a new study from the Appalachian State University.
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
![“[T]here is an urgent need for many countries (including the UK) to update antiquated national flour fortification legislation to conform to the more recent WHO recommendations on Fe compounds and fortification levels.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/2/3/2/522327-1-eng-GB/Antiquated-national-flour-fortification-laws-must-be-updated-to-meet-WHO-recommendations-Researcher.jpg)
