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.
In the second part of the BakeryandSnacks.com interview with award-winning scientist Prof. Dr. John Taylor, the 2009-2010 president of the International Association for Cereal Science and Technology (ICC) discusses why health will continue to be a central...
Pressure continues on snack makers to reduce portion sizes as the UK's health secretary Alan Johnson challenges the industry to design healthy snacks in smaller portions.
Cargill has released a high fiber vitamin and mineral-enriched base for cookies and bars designed for manufacturers to customize with their own ingredients.
New standards for food in schools is driving innovation in lunchbox-friendly products as parents heed official messages about healthy eating, according to the latest research from Mintel.
There are fears that in the economic crisis consumers will put on “recession pounds” by eating unhealthily. Rightly or wrongly, food manufacturers may suffer the blame but “unhealthy” and “recession proof” do not necessarily go hand-in-hand.
One of the most fiercely debated and amended pieces of European Union food law history is playing out before our eyes, and its effects are beginning to be felt.
Pistachio growers in the US are hoping that as another study emerges highlighting the health benefits of pistachios, the nuts may gain the kind of consumer recognition pomegranates have achieved in recent years.
A new fibre and protein ingredient from okara, a by-product of soy milk production, is to make its debut on the European stage at HIE next week, targeting healthy bakery and flour-based products.
New product design for health-profiled snacks demands a clear message, as a new study demonstrates consumers may opt to ignore the healthy snack, despite what they say.
UK cereal and fruit bar maker Glisten delivers an 18 per cent rise in annual pre-tax profit, asserting that its drive into the blossoming healthy and premium snacks sector would continue to bring gains, despite a challenging climate.
Good intentions when it comes to a healthy food go out of the window if people are stressed or hungry, increasing demand for products that offer instant gratification, according to a new study from the US Department of Agriculture's Economic Research...
Cargill’s barley beta concentrate has received a heart health claim go-ahead, following the publication last week of a final ruling from the US Food and Drug Administration (FDA).
Bakers and snack makers with healthy brands in their portfolio will boost consumer loyalty, confirms fresh figures from the latest league table of 500 UK superbrands.
US cereal maker Kellogg targets the mushrooming heart healthy market with a new line extension – specifically aimed at women - to its Smart Start range.
A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.
Bakers designing muffin and bread formulations for the health
conscious consumer can soon access a high-fibre barley grain as
Australia's national science laboratory (CSIRO) signs a deal to
bring large scale commercial crops...
Faster new product development is likely after Associated British
Foods (ABF) announced yesterday the merger of its Ryvita business
with natural food company Jordans to create one of the biggest
player in the healthy snacks and cereals...
Sensible, nutritious, snacking twice a day combined with three
small meals can form a healthy, balanced diet, claims Kellogg's
Smarter Snacking Report published earlier this month.
New opportunities are opening for the US bakery industry as
consumers become more health-conscious mirroring trends in Europe,
according to a recent report by consultancy Frost & Sullivan.
Using stabilised rice bran (SRB) in battered and fried products in
place of wheat flour cuts fat, calories, sodium content and cost,
according to new research.
UK-based confectionery and snack firm Zetar today said that
pretax profit fell to £1.09m for the half year from £1.3m
in the previous year, as losses incurred by the recently
established Baked Snacks group offset improved sales.
While 85 per cent of US consumers still eat dessert once a month or
more, healthier options such as fruit and yoghurt are an
increasingly popular choice, according to a new consumer trends
report.
Bakery manufacturers must be responsive to consumer demands for
health and convenient products, or risk losing out in an
increasingly competitive European market, according to a new
report.
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Kraft explains its approach to health and wellness in the second of
a series of FoodNavigator-USA.com articles examining the practices
of major US food firms in the face of a growing need to address
human nutrition.
People on low incomes consume just as much unhealthy food and drink
as the general population, and so bad diets are the result of
personal choice, according to a study published by the UK
regulator Sunday.
Nestle is eyeing organic growth in health, wellness and nutrition
of five to six per cent over the next ten years, the chief
financial officer was due to told investors at a seminar today.
UK bakery supplier BakeMark UK, has developed a 'better-for-you'
cookie for the children's snack market in order to introduce
healthier snacking habits to sweet-toothed youngsters.
US snack giant Frito-Lay has become the latest manufacturer to
invest in healthier innovation with the launch of fruit and
vegetable-based crisps under the Flat Earth brand name.
Food products with lower levels of 'bad' ingredients, such as fat
and sugar, have seen a sharp rise in popularity over the past year,
according to Mintel.
Danish ingredients giant Danisco is set to host a seminar on
international sweet snacking to encourage new product development
in the bakery and confectionery industries.
A Finnish company is poised to take advantage of the emerging trend
towards healthier snacking with a range of soy-based crisps, nuts
and crunchy bites.
Healthy crisp company, Snapz Crisps, is introducing a new fruit
snacking option for kids in a bid to take advantage of the
anti-obesity backlash which has caused crisp sales to plummet in
the UK.
Healthy snacks are poised for significant growth, especially in the
niche seeds sector with sales expected to almost double over the
next five years to hit £39m (€58m) according to a new report.
Cereal companies may need to re-examine the health platform from
which they market cereal bars following a damning report from
consumer watchdog Which?
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
Scottish snack company Paterson's has become the latest business to
target the growing trend towards healthier and more traditional
snacking with a new addition to its own-brand range of flavoured
oatcakes.
Growth in the snacking industry is being driven by health concerns
coupled with the need for convenience, according to new reports
into both the fruit and hot snacks sectors.
