From the launch of the first branded health-focused bread in the 1920s to the development of a fibre-packed sourdough ingredient in 2021, Puratos has been at the forefront of the health trend. It’s part of the company’s DNA.
Consumer research by Tate & Lyle reveals almost half of 18-34-year-olds across the UK and Europe tuck into a sweet or savoury baked treat daily. A third of consumers aged 34 and above are doing the same.
It has been 20 years since Tesco launched its free from brand - pioneering the way UK supermarkets cater for customers with food allergies - and the food landscape has dramatically changed since then.
Wisconsin kettle-cooked sweet potato chip expert Jackson’s has announced a plant expansion that will triple its production capacity, meaning it will use nearly one million pounds of heirloom sweet potatoes every week to produce its gut and heart healthy...
Since 2011, the Special K, Coco Pops and Krave maker has reduced the sugar and salt content - 18% and 23%, respectively - across all its cereals, while increasing fibre by 20%. Furthermore, its children’s cereals have also seen sugar drop by 36%, salt...
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Did you know there are six official classes of wheat? That each tiny wheat berry seed (the kernel) contains three distinct parts that are separated during the milling process to produce flour? That wheat made into fortified flour is subjected up to 21...
Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
Free from snack producer Fodilicious, broccoli crisps maker Growers Garden, and biscuit manufacturers Aldomak, Border Biscuits and Dean’s of Huntly are among the 13 Scottish businesses to be awarded funding from FDF Scotland’s Reformul8 Challenge Fund.
These consumers still want to purchase indulgent pastries or breads out-of-home or on-the-go, but these days are placing more emphasis on treats that are guilt-free.
Raisins South Africa is punting the benefits of the punchy dried grape, proudly shouting its health benefits and advantages in being incorporated into snacking innovations, while correcting the misconceptions around dried fruit.
The global gut health is variously estimated at around €15-30 billion and predicted to grow by around 8% annually at least to the end of the decade, but what are the opportunities and hurdles for companies wanting to win in it?
Ingredion explores how producers can deliver on taste, texture and nutrition while proactively providing front-of-pack labels like the EU’s Nutri-Score, and within parameters of the UK’s soon-to-be implemented HFSS (high in fat, sugar and salt) initiative.
Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.
Cereal fibre is consistently associated with lower inflammation compared with vegetable and fruit fibre, according to a recent US study assessing the relationship between dietary fibre, inflammation, and CVD incidence.
The US advocate for all grain foods has launched the ‘Better Together’ campaign to highlight simple ways Americans can include whole and enriched grain foods products into their meals to maximise their health.
Despite proven nutritional benefits of a diet high in fibre, only half (51%) of UK consumers believe they have enough fibre in their diet, finds fresh research.
The US impact driven ingredient company has received the Upcycled Food Association’s (UFA) certification for its entire portfolio of upcycled barley ingredients.
The clean label concept is beginning to move beyond just a simple and smaller ingredients list, with consumers paying greater attention to sourcing, production and packaging.
Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Calbee America – which claims to have pioneered the plant-based snacking category with its Harvest Snaps Baked Veggie Snacks – has given its flagship lineup a brand refresh with a modern packaging design.
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
For every visitor to participate in a survey on sustainability at FiEurope 2021, EverGrain Ingredients has pledged to donate another metre of land to the climate-focused organisation’s Adopt-a-Meter initiative.
Swedish researchers have found that breakfasting on rye bread significantly reduces appetite, resulting in 16% fewer calories consumed at lunch. What’s more, the suppression of appetite continued well into the afternoon.
The global ingredients specialist has opened a $2m Technical Application Centre in Dubai, designed to help local producers in the bakery, dairy, beverage, sauce and dressing categories to develop formulations that address growing consumers demand in the...
The ‘Salubre’ is set to revolutionise the pizza industry as the UK’s first non-HFSS (fat, salt and sugar) pizza, while helping to fight food waste by using the spent grains left over from the process of brewing beer.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
Studies have suggested that some consumers may find sourdough easier to digest due to the slow fermentation time, which has renewed interest again in bread.
Bread is poised for a healthy revival. From gut health to personalised nutrition, innovative product development is paving the way to a new era of opportunity for industrial bakers.
While the health trend has been gaining momentum for several years, it has certainly been given impetus by the pandemic. Today’s consumer is increasingly moving away from considering food as simply a caloric need to something that could add functional...
Nutrition bars offer the portable, ready-to-eat convenience and a high level of personalisation – like sustained energy, weight management and immune function support – that consumers are looking for, says Mike Medina, category marketing director, Specialised...
Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.
The French bakery manufacturer has developed a baguette made from a mix of pulses, commonly used in Indian and Middle Eastern cuisines, as well as in traditional French and Tex-Mex dishes such as cassoulet and chilli con carne.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
The myriad benefits gained by eating a fibre-rich diet are at the heart of a nationwide campaign launched this month by UK Flour Millers (formerly nabim).
Following the success of its Texture University and Sweetener University programmes, the ingredients specialist has launched a similar concept designed to help formulators solve even the toughest fibre formulation challenges.
Daniel Lubetzky, founder of mega snack brand Kind, is investing in Quevos being introduced to its line of keto-friendly egg white chips on ABC’s Shark Tank.
Snack producers can expect continued strong demand for healthy, clean label and convenient snack options, as well as a strong preference for products that feature plant-based functional ingredients, predicts Laura Gerhard, director of Strategy and Marketing,...
Ingredients provider ADM has forecast the Top 5 Global Trends that will transform the way consumers snack in the new year, while viennoiserie supplier Délifrance delves into the indulgent sphere.
The founders of a gut health education startup have taken their quest to improve consumer knowledge one step further with the launch of their own fibre-full snack bars.
