Loders Croklaan has introduced two new shortenings to its SansTrans range to replace trans fat in bakery products, while also reducing saturated fat content and cost in use, the company claims.
A blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a Spanish study.
Germany’s K+S Kali has unveiled its new brand of food grade potassium chloride called KaliSel, which is billed as a cost-effective salt replacer in food.
Finnish ingredients and branded foods player Raisio – the owner of the stanol-cholesterol reduction brand Benecol, will continue seeking acquisitions, it announced in its 2010 financial statement that saw EBIT come in at €19.4m for the year.
Collaboration with the wider scientific community on R&D projects is an essential component of project work at a new Switzerland based breakfast cereal development centre, said Nestlé.
New Zealand opposition party members are calling on the government to fortify the country’s flour supply and bread output with folic acid, following reports of the success of a similar program across the Tasman Sea in Australia.
The Kellogg Company will pay $5m to consumers misled by children’s immunity claims for its Rice Krispies breakfast cereal, after agreeing terms in an amalgamated class action in a California court.
Funding of research at a Belgian university into how cereal-derived prebiotics benefit human health will enable the development of fibre-rich cereal foods with greater nutritional value, claims Kellogg’s.
Change4Life healthy food vouchers are just the ticket for food industry marketers. But changing eating habits requires consistent, co-ordinated policy – not hand-outs to ease the population’s post-Christmas conscience.
Daily doses of folic acid as low as 0.2 milligrams are sufficient to lower homocysteine levels – an amino acid linked to increased risks of heart disease and dementia, says a new study.
Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published in Pediatrics.
Britain's biggest biscuit producer, United Biscuits, is aiming to drive growth across the biscuit and cake categories in 2011 through reformulation of products for a stronger health positioning as well as updating packaging, amid ongoing divesture...
A method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found
An extension of the Panamore enzyme blend product range improves the freshness of breads and is particularly suited to low sugar and low fat recipes, claims developer DSM Food Specialties.
A greater variety of baked goods can be enriched with a new bran ingredient that has a milder taste, better mouthfeel and improved microbiological status than the conventional variety, claims German ingredient specialist, Kampffmeyer.
Replacing sugar with wheat bran fibres in sugar snap cookies may allow up to 30 per cent sucrose replacement, and potentially offer gut health boosts, says a new study from Belgium.
A former Health Canada official has criticized the agency for failing to publish health claim-backing data, after recently approving an oat fiber-cholesterol health claim.
Phenolic acids retain their antioxidant activity after the baking process, said researchers who claim their findings are critical in terms of the development of functional foods.
The UK market for functional foods on a bone health platform grew 6.8% in the year to March 2010, but at just £38M, it still represents a niche part of the £556m functional foods market, according to new data from Kantar Worldpanel.
The UK market for nuts, seeds and dried fruit reached £547m last year reflecting the continuing trend towards healthy eating and a revived interest in home-baking, according to the latest food report from global research organisation, Mintel.
The growth potential of the fortified snacks market was a driver behind the release of a calcium enriched cookie, according to its US based developer, Dr. Siegal & Son.
Premier Foods has been ordered to pay out almost ₤21,000 and slammed by UK safety authorities after an industrial accident in which a 65-kg metal pillar crushed the skull of one of its workers.
The human nutrition division of French yeast specialist Lesaffre has launched what it says is only the second known probiotic yeast, and the first to directly target Irritable Bowel Syndrome (IBS).
A new fat replacer derived from kiwifruit can remove up to 90 per cent of fats in pastry and its active vitamin C and E and dietary fibre components add functionality, claims its New Zealand based developer.
Replacing some of the original fat in muffins with soluble cocoa fibre could help manufacturers boost the health profile of their products, says a new Spanish study.
Cereal and snack manufacturer Kellogg has cut the sugar content of its Coco Pops cereal range by 15 per cent in response to consumer demand, a spokesman told BakeryAndSnacks.com.
Ajinomoto has developed a new ingredient system that the company says can reduce sodium content in broths and snack seasonings by about a third without a noticeable difference in flavor.
Made from canola and sunflower seeds, the oils are said to have a ‘unique’ combination of high oleic and low linolenic fatty acids that delivers the benefits without oil performance or food taste.
Steam jet-cooked buckwheat flour can be used to partially replace shortening in baked goods including cakes, with no detrimental impact on texture or volume, claims new research from Korean and US researchers.
Kellogg’s has pulled its application to the European Food Safety Authority (EFSA) for approval of a weight health relationship claim under the proprietary and emerging science article 13.5 for generic ready-to-eat breakfast cereals.
A new range of fats for margarine and baked goods by IOI-Loders Croklaan has been launched in Europe, using enzymatic interesterification from new facilities in Rotterdam, Netherlands.
Kellogg Company has recalled 28 million boxes of breakfast cereal in the United States over fears an unknown chemical that has tainted its packaging could cause diarrhoea and vomitting.
Lycopene from tomato skin derivatives can be retained during the extrusion of snacks to enhance their nutritional attributes, finds a new study from New Zealand and UK based researchers.
Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.
New flake ingredients, based on an ancient variety of barley, can extend the shelf life of multi-grain breads, rolls and bagels by a least 20 per cent, claims Kampffemeyer Food Innovation.
With food manufacturers and retailers striving to strip down food ingredient labels to a bare minimum, FoodNavigator.com takes a look at how ingredient firms have stepped up their game to help meet the growing demand for clean label products.
Heat degradation of folic acid during baking is between 21.9 per cent and 32.1 per cent with bread type being an influencing factor, claims a new Irish study aiming to quantify the reduction of the nutrient during the production process on a pilot scale.
Demand for healthy low-fat breakfast cereals with more fibre or fortification with vitamins/minerals and claims pertaining to weight management, are some of the factors stimulating growth in the bakery and cereals market in Asia-Pacific, claims a new...
The inclusion of resistant starch (RS) and fibre blend in bake-off bread formulation induces a reduction in the specific volume of the bread and an increase of hardness while pectin negatively impacted on crumb structure, according to research from Spain...
UK snack and confectionery group, Zetar, claims its new healthy snacking range informed its accelerated sales growth and aided “strong” financial recovery in the second half of 2009.
Wheat aleurone integrated into breakfast cereals and bread could reduce heart disease and risk, according to a study that forms part of a EU funded research project cereal based products with enhanced health benefits.
“Many in industry are pinning their hopes on EFSA showing them the light at the meeting, including the likes of Danone, which withdrew three probiotic immunity/digestive health article 13.5 claims in April, citing clarification it is expecting on Big...
General Mills has become the latest major food manufacturer to announce a sodium reduction strategy, pledging a 20 percent reduction in about 40 percent of its product portfolio by 2015.
Typical high-carbohydrate, low-fat breakfasts, such as cereal or toast, may not be as healthy as previously thought, if results from a new mouse study are shown to apply to humans, researchers say.
A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.
Microdroplets of trans-fat-free cooking oil, encapsulated in cornstarch or wheat flour may enable a range of low-fat cake and frosting for bakery applications, according to new findings from the USDA’s Agricultural Research Service (ARS).
Food makers face increasing pressure to reduce sodium in their products, but it remains a major challenge to cut salt without affecting consumer taste perception. Could flavor companies have the answer?
