UK company Multiple Marketing has developed a new range of
functional cereal bars in an attempt to cash in on the increasing
demand for nutritionally beneficial and innovative wellness
products that deliver functional health benefits.
Food companies are facing a business conundrum in the wake of the
consumer stampede towards healthier eating, according to a new
report from JPMorgan: continue going against the grain with high
margin, not-so-healthy products or deliver...
US Manufacturers of products containing barley are allowed to claim
that they may help reduce the risk of heart disease, according to
the Food and Drug Administration, which has approved the health
claim for immediate use.
Demand for fiber in the US is forecast to more than double in the
next six years, with food manufacturers set to "tap into regions
with very few competitors but with high product demand,"
according to new research by Frost...
US cranberry co-operative Ocean Spray is launching a low sugar,
high fiber sweetened dry cranberry product designed for use in a
variety of health positioned food applications including baked
goods and cereals.
With the UK bagel market witnessing rapid growth in recent years,
BakeryAndSnacks spoke to two of the nation's bagel manufacturers at
the Anuga food show in Cologne last week to find out what most
appeals to consumers.
On the back of growing consumer interest in healthy eating, leading
US food maker Kraft Foods is focusing on its increasingly
successful health and wellness segment, announcing plans to further
limit products advertised to children...
ADM's promotion of two innovative ingredients at the IFT conference
this week illustrates how health awareness and regulatory concerns
have shot up the industry's priority list, writes Anthony
A new low-carb cocoa, being launched by Spanish firm Natraceutical
this month, will help confectionery makers lift the fibre levels
and lower the glycaemic response of their products, reports
Another UK bakery faced a heavy fine this week after neglecting to
ensure a safe working environment, leading to a worker losing his
arm in an accident with a dough milling machine, wrties Lorraine
While food scientists are keen to promote the gluten-free benefits
of sorghum in food formulations, African scientists are set to
design a genetically engineered 'super sorghum' packed with
vitamins and minerals
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
The American Dietetic Association is seeking to stir up debate over
the nation's breakfast tables. Girls who skip breakfast are more
likely to miss out on dietary sources of calcium and fiber than
those who regularly eat the...
Injuries at bakeries will be a major focus for 2005/6, says the
UK's industry inspection body, yet the unions believe there is even
less funding this year to implement health and safety regulations,
writes Lorraine Heller.
People who eat wholegrain foods regularly can have a 20 to 40 per
cent lower risk of heart disease and stroke compared with those who
rarely eat wholegrain foods, according to a new review, reports
Functional food makers need to take a critical look at the level of
substantiation behind the health claims they are using to guarantee
their survival under a new European regulation, reports
The drift towards grazing and away from sit-down meals is not yet
ended in the UK, with health-oriented sandwiches continuing to
drive forwards a market that already accounts for one third of the
nation's food and beverage sales,...
Kellogg has increased sales and profits in its first quarter
through clever pricing and strong marketing investment, helping the
firm to forge ahead in healthy snacks and beat off private label
competition in cereals, reports Chris...
Speciality ingredients group Cerestar has launched a range of
functional soy products across Europe aimed specifically at the
baking industry, believing demand for this practical and healthy
ingredient will offset rising soybean prices,...
Snack makers will have the chance to extend their presence in
healthy eating trends after British food ingredients firm Tate
& Lyle unveiled a new ingredients formula for wholegrain
crackers claiming extra fibre and a lower glycaemic...
Missing breakfast has been shown to raise cholesterol levels and
reduce the body's response to insulin in a small study that raises
concern for the increasing numbers of people that skip the first
meal of the day.
Warburtons has laid down the gauntlet to its mainstream UK rivals
by developing white bread with a low glycaemic index as both
consumers and producers become more aware of the benefits 'GI' can
have in controlling diabetes,...
US baker Oroweat is set to launch a completely sugar free bread in
selected American states, again highlighting how the battering
handed out to sugar over rising obesity and diabetes problems has
given new life to artificial sweeteners,...
The growth of PepsiCo's savoury snacks business helped the firm to
a solid earnings rise in 2004 and also raises new questions about
the damage healthy eating trends will inflict on the food
industry's snack giants, argues...
A new nutrition bar chart on every pack of Kellogg's breakfast
cereal, enabling Britain's consumers to check salt, sugar and fat
content against guideline daily amounts, may cause confusion amid
too many conflicting systems,...