The US popcorn sector has been resilient to a pinched and health-focused economy and is now fuelled by premium-priced healthier variants, according to a new report.
Fruit powders incorporated into extruded snacks improve the nutritional profile and are well accepted by children in terms of taste and appearance, finds study.
European snack makers want to cash in on the US legume trend and new product development (NPD) for 2013 is focused on lentil-based products, says European Snacks Association (ESA) director-general.
Rowse Honey cannot claim it gives “slow release energy” following a UK advertising watchdog ruling that has disappointed the Oxfordshire firm and left it wondering how spread rival Nutella can make similar claims.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
New product development in the breakfast foods segment must be defined by health, portability and convenience to target key consumer needs in a snowballing US market, Mintel says.
Onion skins that are normally consigned to waste bins could be used to up antioxidant activity in wheat bread without affecting consumer appeal, according to researchers.
A day after confirming the €500m acquisition of New York-based blends specialist Fortitech, Royal DSM has concluded the year by buying beta-glucan brand Oatwell from Swedish Oat Fiber (SOF).
Sugar prices in the US have fallen more than 40% since last summer and are now at “dangerously low levels for producers who are facing ever-increasing input costs”, according to Jack Roney, an economist with the American Sugar Alliance (ASA).
Despite giving us object lessons in corporate word wash, can PepsiCo pull off what seems like a slightly puzzling mission, namely a long-term plan to ‘drinkify' snacks and vice versa under its Power of One banner?
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
As the formlisation of the main organ (article 13.1 list) of the nutrition and health claims regulation (NHCR) kicks in this week, Professor Ambroise Martin, the new chair of the European Food Safety Authority (EFSA) health claims panel, tells NutraIngredients...
Barley has great potential to leach the charge in a new era or functional bread products, but more needs to be done in understanding the key formulation challenges, warn researchers.
Eight ingredients have won EU health claims that can be used to back messaging around metabolic syndrome – although the take-up to date has been lacklustre, says Euromonitor analyst, Diana Cowland.
A new way to produce heart healthy bread from whole grain oats could help industry create a new area of functional bread products backed by EU health claims, according to new research.
Japanese supplier Ajinomoto’s chilli extract has won European Union Novel Foods status at various levels in 22 foodstuffs including flavoured waters, meal replacements, baked goods and sugar-free gum.
Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
Steve Morrision was the COO at Provexis when the UK start-up won the EU‘s first ever article 13.5 health claim for its blood circulation-boosting tomato extract called Fruitflow in 2009. The now-consultant has serious qualms about how the EU’s health...
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
Daily consumption of flaxseed-fortified bakery products may reduce blood pressure levels in patients with peripheral arterial disease (PAD), suggests new data presented at the November American Heart Association 2012 Scientific Sessions.
Researchers have developed modified bread and durum wheat that they claim could combat obesity and diabetes using a non-genetically modified technology known as ‘TILING’.
A Zambian company has launched a fortified breakfast cereal; the profits of which will secure business for poverty-stricken farmers and aid conservation work in the Luangwa Valley.
Food companies should be cautious about when and how they talk about salt reduction, according to Euromonitor International's global head of health and wellness research Ewa Hudson.
The swelling morning snack occasion should be a target for manufacturers, but health, nutrition and convenience will be the tonic for success, an analyst says.
PepsiCo’s baked potato chips are an outstanding example of fat reduction in a popular snack and from a public health perspective it is a tragedy they are not a mainstream choice, a nutrition expert says.
Fortified breads, snacks and cereals targeting mental health in older consumers is an avenue of opportunity for manufacturers, a Leatherhead analyst says.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Wheat-rye bread fortified with cereal dietary fiber, beta-glucan hydrogel and sourdough starter culture could be used in diabetes and obesity programs, a study suggests.
JM Smucker has urged a California judge to dismiss the third in a “trilogy of trans-fat lawsuits” it claims are just money-grabbing exercises “forcing food manufacturers to undergo wasteful, expensive and time-consuming litigation that cannot and will...
Cereal firms with products targeted at children have invested in sodium and sugar reductions and nutrient fortification in balance, according to the vice president of the Children’s Food and Beverage Advertising Initiative (CFBAI).
Dispatches from the Whole Grains on Every Plate conference
Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.
PepsiCo’s investment to localize its Quaker brand in China with traditional herbal medicine fortification and texture adaptations has enabled it to thrive, an analyst says.
Cereal Partners Worldwide’s reformulation plan for 20 of its Nestlé breakfast cereal brands must happen gradually and unobtrusively to succeed, warns a nutrition policy specialist.
The nutritional value of breakfast cereals marketed to children in Australia is disappointing, with high sugar and salt content and low fiber levels, the country’s consumer watchdog CHOICE says.
Ingredients giant DuPont has developed an enzyme blend to meet consumer demands for improved sensory quality and clean label in wholemeal, wholegrain and added-fiber breads, it said.
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
