A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
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
Heller.
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.
Food manufacturers in the UK should be forced to pay for health
awareness advertising to counterbalance the promotion of their
unhealthy products, doctors said on Thursday.
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
Dominique Patton.
Consumer demand for gluten-free products continues to surge,
presenting a significant opportunity for bakers targeting this
niche market, writes Lorraine Heller.
UK food agency launches 'the largest research project to date', to
establish the clearest route for food makers to use food labels to
flag-up healthy foods.
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
Dominique Patton.
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...
Graphic Packaging has developed a new line of functional
microwaveable packaging in answer to increasing demands for more
choice and greater cooking flexibility from consumers, writes
Simon Pitman.
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...
Healthy eating is key if Britain is to get into shape,
HealthSecretary John Reid told attendees today at the launch of his
plan to improve the health of the nation.
British consumers are increasingly seeking convenient food and
drinks that are also healthy but food makers are failing to answer
their needs, claims a new report.
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,...
There are rich pickings for food makers focusing on innovative
products for the breakfast market, as a UK think tank finds less
than one in five consumers actually enjoys the first meal of the
day.
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,...
Finnish packaging giant Huhtamaki is providing Andros with a range
of packaging solutions for its latest children's fruit-based snack
line, that includes a new bottling technology.
The US National Automatic Merchandising Association (NAMA) is
introducing a colour-coding system to help children select healthy
snacks from vending machines.
Britons spends four times as much on snacks as their Spanish
counterparts, eating their way through €17.3 billion a year, finds
a new report highlighting the ongoing opportunities for players in
the snack industry.
Irish food and drink companies are pooling funds under a new
project designed to increase healthy eating in their home market,
reports Dominique Patton.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
A significant drive from Asian rice producers has helped boost
global paddy production in 2004 to an estimated record 611 million
tonnes. But the Food and Agriculture Organisation says that supply
is still not meeting needs, writes...
Number one dextrose producer Corn Products International will drive
operations forward in Korea, buying up the remaining slice of its
Korean business from Doosan corporation.
Scientists in Ireland claim to have dramatically improved the
quality of gluten-free bread, presenting an opportunity for bakers
as the number of people with a known gluten intolerance grows,
writes Chris Mercer.
A new bakery capable of producing up to 70 million bread loaves per
year is set to be built in Moscow by Swedish firm Cerealia to serve
the growing convenience food industry with cosmopolitan products -
and by-pass customs duties,...
The use of labels to 'signpost' healthy foods is getting strong
support from the UK, as it steps up its public health campaign
against obesity and related disease.
A new, technologically advanced heat-sealable metallised OPP film,
designed to replace the foil and sealant in traditional
paper-polyethylene-foil-polyethylene (PPFP) structures, has been
developed.
US agri-giant Cargill introduced a new barley ingredient, with high
levels of beta-glucan soluble fibre, at Health Ingredients Europe
last week, as part of its platform designed to target heart health.
The British government has released its long-awaited policy paper
on public health today with plans to tackle obesity, curb public
smoking and address the way food companies target children through
advertising.
Staff at one of the UK's leading biscuit and snack manufacturers
have been challenged to walk 10,000 steps every day as the company
highlights a link between healthy bodies and healthy profits.
A groundbreaking £8 million initiative to stimulate innovative
packaging design and at the same time significantly reduce food and
packaging waste has been launched in the UK.
Kellogg reported a solid 7 percent increase in its earnings for the
third quarter with the North America region also putting up a
strong performance thanks to the successful introduction of new
product lines.