ConAgra Mills has developed a gluten-free flour that claims to have superior nutritional qualities to white rice, potato and corn flours, made with a blend of ancient grains.
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.
Bunge has begun construction on a new grain export terminal it claims will be the first such structure to be built in North America for twenty years as part of attempts to meet strong Asian demand for its products.
A major reduction in food packaging, a rethink on how it is measured and a call for greater investment by packing companies to increase recycling are part of a strategy unveiled today by the UK government.
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.
Following a gluten-free diet may be detrimental to gut health, which may also affect immune health, according to a new study from the Spanish National Research Council.
The World Wildlife Fund (WWF) is set to step up scrutiny of how manufacturers source their palm oil over the next six months after a poor industry response to purchasing sustainable shipments of the ingredient.
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.
Unilever’s activities in the developing and emerging markets and the US have proved key to growth in Q1, but private label presents a challenge to brands.
Food and beverage companies should look to Asia to bolster their business in times of economic crisis, while differentiating their products closer to home, according to a Frost and Sullivan analyst.
Weight and packaging material are the key factors influencing the environmental impact of ambient food packaging systems, according to new research from German carton manufacturer SIG Combibloc.
European food manufacturers can now use the ELISA Systems range of food allergen tests kits alongside the regular range of microbiological tests from Oxoid, according to the diagnostics company.
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.
Oat and corn fibre may boost the fibre content of gluten-free bread and enhance the colour, texture and volume of the loaves, says a new study from Greece.
Formulating pasta with oats or quinoa may offer pasta manufacturers alternatives to traditional semolina, and open up opportunities in the gluten-free market, says new research from Italy.
Packaging converters trying to pass on recent polymer price hikes to their food and drink manufacturing customer base may feel less resistance to such moves in the coming months with indicators of a new resilience in that packaging sector, claims an analyst.
The maker of Fritos, Doritos and Lay's crisps continues efforts to attract women consumers, unveiling a new redesign and package for its Frito-Lay Baked! product lines.
Adding polyphenols compounds to liquid peanut butter may reduce the level of proteins in the product responsible for peanut allergy, suggests a new study.
The Chewing the Fat series has the FoodNavigator team getting its teeth into food issues. The gluten-free market is set to continue its expansion in the coming years, fuelled by better diagnosis and a fad for gluten-free foods. The FoodNavigator editorial...
Bob Hogan, director of international sales and marketing at flexible packaging suppliers, Zip-Pak, spoke to FoodProductionDaily.com about some of the misperceptions surrounding the concept of sustainability and food and beverage packaging.
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...
Sudpack said that a growing demand from its food manufacturer customer base for the optimal use of raw materials, a reduction in waste and packaging that gives product shelf stand out appeal is driving its current developments.
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.
New gluten-free rules from Brussels may well incur incremental costs for bakers and snack manufacturers but with one in a hundred UK consumers estimated to be gluten intolerant, unlocking the market for gluten-free products could reap strong financial...
New rules from Brussels implemented this week on the labelling and formulation of gluten-free foods could signal a rise in costs for the bakery industry.
AHD International has expanded its range of chia products to include chia seed flour, a gluten-free, heart-healthy alternative to white flour in bakery products.
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.
The International Rice Research Institute (IRRI) has announced a $30m collaborative project which aims to boost South Asian cereal production by five million tonnes a year.
The popularity of spelt has rocketed in recent years, leading to a 130 per cent increase in European product launches containing the ancient grain over the past three years.
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.
The founder of American snacks company Guiltless Gourmet has announced the launch of a new company called Right Brothers Foods in Austin, Texas, which aims to tap into demand for healthy snack foods.
After gaining novel foods approval in the EU, baobab is tipped to become a billion dollar industry. Stephen Daniells speaks to William Smith from Afriplex to find out what foods baobab fruit pulp is turning up in, and whether supply can match the demand.
UK ministers have agreed with a Food Standards Agency proposal on voluntary phasing out of the ‘Southampton six’ food colours by the end of 2009, according the agency’s chief executive.
