The implementation of the Smart Snacks regulation in American schools could reduce the rates of childhood type 2 diabetes and other food-related diseases, according to JAMA study.
Dive into a tempting array of indulgent treats this Valentine’s Day: from crave-able new flavours from Kettle Chips; to creamy oat-based ice cream nestled between cookie dough; a limited offering of Oreo’s most stuffed crème cookie; and a signature flavour...
A new type of wheat developed by Agricultural Research Service (ARS) breeders and collaborators has made its first appearance in a breakfast cereal made by the Kellogg Company.
KIND will roll out updated nutrition labels on its snack bars following research from the US Department of Agriculture (USDA)’s Agricultural Research Service, which says there are less calories in certain nuts.
Raisio Group has completed the €8m ($8.9m) refurbishment of its oat mill in Nokia, Finland, to ramp up the export of its finished oat products, sold under the Elovena brand.
A group of international researchers called the Doggie Bag Study Group has found that gluten ingestion is often common, even among consumers who make a concerted effort to avoid it.
The Food and Drug Administration (FDA) recently added glucomannan to the existing list of isolated or synthetic non-digestible carbohydrates that it intends to propose to be added to the definition of dietary fibre.
Gut health is trending across the globe, with 77% of consumers now affected by digestive issues or concerned about digestive wellness. Thomas Schmidt, marketing director at BENEO, discusses the role that fibre is playing in this.
We feature a raft of new snacking experiences, ranging from a novel treat that is reminiscent of the iconic American PB&J sandwich to Dorito’s foray into the fast-growing hot & spicy category; cookies bearing inspirational messages from the Girl...
The old adage of 'eating with your eyes' remains true, confirmed by research that has demonstrated that, by changing the surface texture of a snack, food producers could alter a consumer’s perception of its tastiness and the likelihood of purchasing...
Consumers are demanding more than just indulgence – they want a treat that’s healthy but still tasty; sustainable yet comes with an extended shelf life; is portable and size proportioned; is Instagrammable; and comes with a story or purpose.
Hostess Brands Inc. has finalised its acquisition of Ontario’s Voortman Cookies Ltd. from private equity firm Swander Pace Capital (SPC) for a cash transaction valued at approximately C$425m ($320m).
Quinoa Corporation – owner of plant-based brand Ancient Harvest – has added heritage gluten-free pioneer Pamela’s Products to its portfolio of BFY products.
Children in the United Kingdom will soon have to say good-bye to the monkey, bee, alligator, lion, panda and penguins featured on the boxes of Lidl’s own-brand cereals, as the retail giant attempts to halt the soaring obesity rate among the demographic.
