Food blogger Vani Hari (a,k.a. the ‘Food Babe’) claimed victory on Wednesday after Kellogg said it was “actively testing natural alternatives” to the antioxidant BHT in cereal packaging liners and General Mills said it was “already well down the path...
At the recent International Production and Processing Expo, Bemis North America extended a 4D hand to brand owners seeking packaging to help differentiate their products.
What could be more fun on a Friday than a healthy baking special edition?! Here’s our 2015 cream of the crop to date – as General Mills packs a punch with whole grain pancakes and Kellogg files a patent for versatile micro-bran...
Sugar content has risen in a fifth of UK ready-to-eat breakfast cereals since 2012 with the largest spikes coming from retail own brands, finds Action on Sugar research.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo owned Quaker Oats.
Post Holdings CEO Rob Vitale said today that his firm’s $1.15bn move to buy smaller ready-to-eat cereal rival MOM Brands for $1.15bn was the “right move, at the right price, in the right category".
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
Nutrition and health bars are stealing market share from the category leading snack and cereal bars in part because they tie into the health and wellness trend dominating many consumers’ purchasing decisions in a way snack and cereal bars don’t, according...
Kellogg has secured a gateway to introduce its own brands in the promising MEA region by acquiring a controlling stake in Egyptian biscuit maker BiscoMisr, says an analyst.
Halo Foods has breached advertising codes with ‘goodness’ claims on the honey content of Honey Monster cereal, the UK Advertising Standards Authority (ASA) has ruled.
Marketing insight from Frito-Lay, snacking trends for the future and wheat science were just a handful of the best-read stories on BakeryandSnacks for 2014.
General Mills has reported a significant slump in profits for its second quarter, pulled down by a tough environment in North America, particularly across breakfast cereals.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Glanbia Nutritionals says its US bakery lab will enable manufacturers to shorten new product development times, particularly in the area of ancient grains.
A healthy quinoa bar concept developed by a team of final year culinary arts management students has picked up the award in the ‘culinary product development challenge’, run by the Automatic Vending Association (AVA) in partnership with the University...
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
General Mills has brought back French Toast Crunch cereal to US shelves but has reformulated the product to align with “current nutritional goals”, it says.
UK wheat production had a strong year that should spark a gradual shift back to local sourcing, says the Department for Food & Rural Affairs (DEFRA) as it published its latest cereal usage statistics.
Mediterra Nutrition’s recently launched savory bars seek to tap into one of the increasingly rare white spaces remaining in the crowded nutritional bar category, which is laden with sweets.
Heinz has opened a major production plant in southern China for its infant cereal and snacks business, keeping a paramount focus on safety and quality.
Most water used by General Mills happens outside direct operations in agriculture and improvements must be made in at-risk watershed areas, says the company’s chief sustainability officer.
Oats have been shown in several studies to keep hunger at bay and now research from Lund University in Sweden has shown that liposomes from fractionated oat oil induce satiety.
The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it comes to packing a nutritional punch.
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?
Cereal Partners Worldwide (CPW) has developed Nestlé gluten-free cornflakes for select European countries to capture increasing interest from non-celiac dieters.
General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.
The flurry of start-up companies in baking and bars has sparked business demand for entry-level packaging machines, says the marketing head of PAC Machinery Group.
The bakery, snack and cereal sector is vast - driven by millions of dynamic individuals across the globe. But do you or a colleague have what it takes to be recognized by your peers?
Consumers underestimate calorie counts for, and consume more of, foods from companies with positive corporate responsibility programmes, say researchers.
Members of the European Parliament (MEPs) have voted to allow individual countries within the EU to ban the cultivation of genetically modified food crops on their soil, even if the EU has already approved them for wider cultivation.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.
