News & Analysis on the Bakery and Snacks Industries
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
Andean Grain Products has requested an opinion from the UK’s Food Standards Agency (FSA) on novel foods equivalence for its chia seeds.
The founder of Woats Oatsnack has plans to expand the kids snack line and says the company’s pledge to inspire young kids has underpinned business success so far.