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?
In many countries foods such as milk, yoghurt, margarine, oil spreads, breakfast cereal, pastries as well as bread are fortified with vitamin D, and in the third part of our special edition on this nutrient, we look at the challenges surrounding its encapsulation...
Loaves with “astonishingly low levels of salt” could hit supermarket shelves early next year as the UK’s leading plant bakers launch the first products containing microscopic salt crystals from Nottingham-based firm Eminate, reports our sister title Food...
Reducing intakes of saturated fats in the diet, and consuming polyunsaturated fats in their place, may reduce the risk of coronary heart disease by 19 per cent, says a new Harvard study.
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.
