US total sales for Special K dropped $56m for the year; a slump that could be rescued with lifestyle-focused NPD, says the head of innovation at Mintel.
A diet of ‘junk food’ not only increases weight gain, but could also lead to changes in food preference that include a loss of appetite for a balanced diet, according to new research in rats.
A novel composite satiety ingredient from made up of a viscous fibre and whole-grain corn flour can help to boost satiety responses in men and women, say researchers.
Almost a quarter of primary grocery shoppers are unable to correctly identify the total amount of sugar in products featuring the FDA’s ‘new-look’ Nutrition Facts labels, which require manufacturers to list ‘sugar’ and ‘added sugar’ separately, according...
Policies governing nutrient and health claims, labeling and use of mascots on breakfast cereals in New Zealand need a serious re-think, researchers say.
Low-carb baked goods will soon hit mainstream as companies work to overcome formulation and processing challenges to industrialize products, says the founder of consultancy firm the Bakery Academy.
Just over a year on from Cargill’s purchase of soluble wheat bran extract from health and nutrition firm Fugeia, the supplier is edging closer to commercializing the soluble dietary fiber and powerful antioxidant, as consumers worldwide (and at all ages)...
Deli breakfasts have boomed in the US as consumers seek faster, fresher alternatives to traditional ready-to-eat (RTE) cereal category, according to Nielsen.
Yes, 'snacking’ has its place in health promotion campaigns but there are communication barriers to overcome and recommendations must consider age and meal behavior, a review finds.
Expanding into the US snack sector needs to happen now or never and CrossFit could be the way in, says the founder of UK Paleo bar start-up The Primal Kitchen.
Planning, wording and relevant science are the keys to fibre health claim success in the EU, researchers have found after scrutinising the European Food Safety Authority (EFSA) approach to hydrocolloids.
The EU nutrition and health claims regulation (NHCR) put many health-related product marketeers noses out of joint. But having survived two years since legislative enforcement, are we now witnessing a positive and unpredicted consequence? argues Pegasus's...
Cereal Partner UK's advert for Honey Nut Shredded Wheat is misleading in its use of a 'no added sugar' claim meant for its Shredded Wheat Original counterpart, the UK’s Advertising Standards Agency (ASA) has ruled.
The number of UK consumers baking at home fell by 8% this year – a drop likely sparked by fears around sugar but one that could be remedied with stevia, says a Mintel analyst.
A test method pioneered by Irish diagnostic technology company Megazyme International has become the global method of choice for ensuring dietary fibre content is not 'double counted' on nutritional labels.
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
The Marc Bakery aims to transform its $1m Russian snack business into $45m in just three years – a possible goal in a country where all-natural remains nascent, its founder says.
The oat beta-glucan industry is tough as prices remain too high for most manufacturers, but as bigger players jump aboard Garuda International says business should be bolstered.
New findings that the body is less efficient at metabolising folic acid than natural folates could inform policy-making decisions as the UK government considers mandatory fortification of flour with folic acid.
Grain Millers is developing fully-sprouted oats but says industry needs to clarify the definition of ‘sprouted’ to differentiate between fully and partially-sprouted grains.
Packaged bread innovation has been complicated by a consumer backlash on additives and carbohydrates, but manufacturers can still generate interest with healthy, artisan ingredients, says Mintel.
Michigan State University (MSU) has been awarded almost $400,000 by the US Department of Agriculture (USDA) to reduce the Salmonella risk of low-moisture foods.
DIGGING INTO INNOVATION AND NPD WITH DATAMONITOR CONSUMER
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
Andean Grain Products has received a positive draft novel food opinion from the UK’s Food Standards Agency (FSA) for its chia seeds – deeming them sufficiently ‘equivalent’ to those already approved for market in the EU.
Cereal makers should consider moving NPD away from the breakfast table and introducing milk-free snack bags to be eaten like crisps, according to Canadean.
Gluten-free bread made with omega-3 and flavonoid-rich chia seed and tartary buckwheat flour has 12 times greater alpha-linolenic acid (ALA) content and 75% greater total antioxidant capacity than wheat bread, according to researchers.
The grain-based industry is late to the protein game and they need to catch up because opportunities are vast, says Ardent Mills’ director of consumer insights.
Unhealthy foods are being promoted to children in everyday children’s television programmes, new research published in the British Medical Journal suggests.
The European Snack Association (ESA) says it welcomes EFSA’s recent draft opinion on acrylamide in food, but will push for greater clarity on safe levels and product categorization in the final document due in September.
Amica Chips and ICA Foods have pledged to stop advertising to under 12s and communication with primary schools unless asked as part of a voluntary EU scheme.
Instant hot cereal is rising in Russia as urban consumers seek healthy, convenient options, but beware - indulgence remains top of mind, says an analyst from Canadean.
Stevia in bakery faces huge technical hurdles given baking temperatures and duration and it’s an area that warrants hefty R&D efforts, says the chief scientific officer of Stevia Leaf.
