Working with the US food industry to establish voluntary sodium reduction targets could prevent around half a million strokes, a similar number of heart attacks and billions of dollars, says a new study.
The growth potential in the premium functional snack category on the heels of increased consumer and regulatory demand for healthy snacking is the driver behind Finnish company Raisio’s bid to acquire a UK cereal and fruit bar manufacturer.
By controlling the distribution of sugar in a gelled product, the overall sugar concentration may be lowered without affecting the perceived sweetness, says a new study from Sweden.
Pressure to ensure customer taste preferences are continually met for leading breakfast cereal brands is a hindrance to achieving minimal salt levels, and an sector wide push is required to achieve this objective, claims Kellogg.
Grain processors, bakery manufacturers and consumers could benefit from research being carried out in the UK that aims to develop new mineral rich white flour through plant breeding and x-ray technology.
Bakery manufacturers can gain a thorough understanding of the benefits of fortification of bread and other baked good products with vitamin D at a seminar next month which includes insights from the lead researcher in the field, claims supplier Lallemand.
Pava, a major Russian processor of flour and cereals, has developed a standard set of characteristics for its flour grade Zhitnitsa, with it said is rich in vitamin E and can help bakers provide healthier products to meet the growing demand for functional...
Compounds that activate calcium receptors on the tongue may enhance the flavour of low-sugar or low-salt foods, thereby reducing the need for extra flavourings, says a new study from Ajinomoto.
Enforced consumption of folic acid introduces adverse health risks to a wider population and flour millers and bakers may be legally liable for health claims resulting from mandatory folic acid fortification, claims one of the leaders of the Australian...
Stevia could help ready-to-eat cereal manufacturers reduce the sugar content in their products without affecting taste, according to stevia-derived sweetener manufacturer PureCircle.
The digestive health ingredients market will likely be driven by the prebiotics segment, with bakery and cereals among the more successful sectors, claims a report from market analysts Frost & Sullivan.
Incorporating an apple skin powder, an under-utilised food-processing by-product, in bakery products could boost the fibre-content of the product, says new research.
Market research organization Mintel has predicted that sodium reduction in packaged foods will become a clear trend in 2010 as food manufacturers and health organizations take the lead.
Interest in fortified snacks and baked goods is growing on the back of an ageing population who want to retain their youthful health, claims a new report.
Ka-CHING! Hear that? No it’s not the sound of overflowing cash registers as consumers throw endless wads of euros at scientifically-backed, healthy foods in greater numbers than ever before.
Daily consumption of walnuts, rich in polyunsaturated fatty acids, may improve the health of blood vessels, thereby decreasing the risk of heart disease, says a new study from Yale.
Senomyx has received notification from the Flavor and Extract Manufacturers Association (FEMA) that its new sucrose enhancing flavor ingredient is GRAS (generally recognized as safe).
Italians are unswayed by healthy messages and images on foods, whereas the Finnish respond to medical pictures and British consumers are more likely to buy foods making even a weak health claim, indicates new research.
Consumers are prepared to pay more for foods that note health attributes on packs, and are becoming more aware and sophisticated in their attitudes to diet and food labelling, according to research from Tate & Lyle.
October 1 was not a good day for many in the functional foods and food supplements business in the European Union as the meaning of life under a highly restrictive health claims regime came more into focus.
Solae has released a new soy fiber ingredient for use in tortillas and flat breads to increase shelf-life, yield, and provide cost-savings, while also tapping in to consumer demand for healthier products.
The US FDA is being sued over its health claims regime – actions that are unlikely to succeed according to most pundits – but they raise serious questions about healthy food messaging and free speech that are being felt globally.
Health Canada has begun the first phase of its monitoring program for acrylamide content, following the chemical’s inclusion on the nation’s toxic substance list last week.
American consumers are reaching for more snacks, and even in the recession organic and premium options are selling well, according to a new report from Packaged Facts.
FoodNavigator's Snack Size Science brings you the week's top science every two weeks. This week we look at how to make chocolate cake healthier, and boosting the nutritional profile of gluten-free bread.
Maintaining cocoa’s heart healthy compounds in a finished product depends on the presence of other ingredients, particularly leavening agents, says new research from the Hershey Company.
Not again! As if industry is not struggling enough with the severity of the European Food Safety Authority’s nutrition and health claims rulings so far, the situation has not been helped by the kind of articles that appeared in the UK press today and...
Tate & Lyle’s manager of sweetener technology development gives insight into the role of sugar beyond providing sweetness, and how to pick alternative sweeteners that build back the properties.
A new process to create credit card-shaped snacks has gathered significant interest from the food industry as it provides a novel format for healthy snacks, according to its manufacturer Baker Perkins.
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Puratos’ R&D director explains how bakery products can be given a healthy edge by reducing the salt and fat content – and how the technical challenges can be overcome.
Ongoing amendments to salt reduction targets across European markets like the UK are throwing up unknown challenges for bakers beyond just affecting taste, with fears over the possible wider impacts for product quality, according to industry leaders.
Increased intakes of folic acid by mandatory fortification of grain products to reduce neural tube defects may also reduce a baby’s risk of severe congenital heart defects, says a new study.
What does health taste like? As a kid, I was encouraged to hold my nose and swallow down broad beans and cod-liver oil. If they tasted bad, it was only ‘cos they were good for me.
Quaker Oats fully embraces the health and wellness message behind its hallmark ingredient - wholegrain oats - re-positioning all of its products under one umbrella for the first time in its 130 year history.
The use of salt replacers in the diet, as a means of reducing sodium intake, may improve blood pressure and artery health, says a new study from China.
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
