Heat treatment of oats remains very traditional and should shift to continuous technologies for improved nutrition and reduced contamination, says a Campden BRI processing expert.
Weetabix has started to develop new products for China, focused on savory flavors and texture changes that will appeal to Chinese consumers, its global brand head says.
Food brand mascots advertised to children can spark long-term brand loyalty and biases – a strategy that could be used to benefit public health but one that could also fuel public concern, warn researchers.
The BCTGM trade union has unveiled a social media campaign against Kellogg over the five-month Memphis lockout that has now entered into a legal phase.
Big cereal players haven’t worked out the concept of sensual packaging, sticking instead to rigid boxes and thick plastics but Mona’s Granola is one step ahead, says its founder.
If big food brands start to lose the GMO argument at the checkout and in the court of public opinion, they will feel compelled to respond, whether they are in favor of GM crops or not, predicted trend-watchers at Expo West.
Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the American Bakers Association (ABA), which has urged the FDA to consider four alternative...
Federal charges have been filed against Kellogg and numerous letters sent calling for an end to the Memphis lockout, but the company says a resolution is impossible because the BCTGM union is refusing to negotiate.
A professor of cardiovascular medicine has said industry must get their act together after his UK study found bread and cereal to collectively be the highest contributors to salt consumption among children.
Five US senators have called on Kellogg to ‘act swiftly’ and resolve its Memphis lockout, which has seen more than 200 employees unable to work at the ready-to-eat cereal plant for over four months.
The use of edible films could be a new approach to the production of functional cereals and bakery products with added probiotics, according to new research.
Kellogg Australia’s new Fibrelicious muesli expands the brand beyond its traditional flake format and taps into the ‘superfood’ seed trend, according to a Datamonitor analyst.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
Leading food and drink makers including Nestlé, Unilever and Coca-Cola have made good progress in the year since Oxfam released its first Behind the Brands sustainability scorecard – and only one company made no progress, according to the NGO.
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
The new non-GMO formulations of Original Cheerios and Grape Nuts might be made without ingredients from genetically engineered crops, but they also come with fewer vitamins - although brand owners General Mills and Post Foods won’t say why.
The sales slowdown in the US cereal category has nothing to do with consumers and everything to do with manufacturers, says the chairman and CEO of General Mills.
Kellogg Australia has reduced the sodium content of its Special K cereals by 15% in a recipe overhaul and says it will take a new, healthier direction in 2014.
The Kellogg Company has pledged to source fully traceable palm oil by the end of next year, a move that has been welcomed by NGOs that have been fighting for the cereal giant to change its policies for months.
DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER
Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a Datamonitor researcher.
Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.
The Kellogg Company has reported lower-than-expected fourth quarter sales due to continued weakness in cereal but its president and CEO says the company can still win at the breakfast occasion.
Weetabix and Weight Watchers have joined forces to develop a high fiber cereal - a good example of how weight loss firms and breakfast brands can become more resilient in difficult dieting times, say analysts.
Nestlé SA is selling its sports nutrition business under the Powerbar and Musashi brands to US group Post Holdings Inc. Financial terms were not immediately disclosed.
The National Action Network (NAN) has stepped in to try and end a three-month stalemate between Kellogg and more than 200 workers over casual labor contracts.
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are making significant contributions in the right direction, says a new study...
British oat sales have soared amid a boom in healthy breakfast options like porridge and granola bars, but manufacturers should innovate with spices, says ingredient supplier EHL.
Brazil from other markets as opportunities lie across all age groups for snacks, cereal and bakery, although motivators remain different, says Canadean.
Many big brands are “playing a waiting game” right now to see whether moves by General Mills and Post Foods to axe GMOs from iconic brands (Cheerios and Grape Nuts) will have a domino effect, say analysts at Euromonitor International.
Trades union Usdaw said it was “saddened” to hear of the 140 job cuts planned at breakfast cereal giant Kellogg’s Wrexham factory, part of a global business restructure.
Nestlé has made another chocolate brand extension, this time into breakfast, with adult-targeted Toffee Crisp cereal – set to be a win with older consumers, says innovation director at Mintel.
Bakery products that promise satiety and contain natural sweeteners have huge growth potential as consumers consider healthy eating more holistically, says Leatherhead Food Research.
Cereals giant Post Foods has unveiled non-GMO verified Original Grape Nuts, just days after General Mills announced it had reformulated Original Cheerios to remove GMOs.
Nestlé has defended itself and its allergy charity consort against criticism of the marketing of its ''lunchbox friendly'' muesli bars to schools despite them being unsuitable for nut allergy sufferers.
Kellogg has cut prices of its single-serve cereal bars in the UK by 29% which could make them competitive amid waistline woes and catapult the brand out of the breakfast aisle, an innovation expert says.
5-minute chat with FoodNavigator-USA and BakeryandSnacks
General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite a stir. But what motivated this reformulation? And how will it play out?
