Biofortification of staple foods should be used to support improved global nutrition outcomes, according to Dr Jan Low, Principal Scientist at CGIAR’s International Potato Center and 2016 World Food Prize Laureate.
Human nutrition specialist ADM has unveiled the next big consumer trends for 2022, among them the dynamic growth of plant-based snacks that deliver nutrition and satiety for kids.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
The business unit of AB Biotek – which is part of the global yeast and bakery ingredients specialist – is hosting the first International Congress of DAO Deficiency online on 4 November.
The US Food and Drug Administration (FDA) has issued new guidance to encourage food producers to voluntarily reduce sodium content across categories like bakery, breakfast cereals and snacks, in order to help consumers reduce their salt intake by 12%...
Our free-to-attend Growth Asia interactive broadcast series continues with an edition on Healthy Snacking, where industry leaders from Mars and Dole will be among the high-level guests.
New York-based RIND has closed a $6.1m Series A capital raise led by Valor Siren Ventures (VSV), a major investor in early-stage companies in sustainability, food, food technology, retail and retail technology.
Arla Foods Ingredients has embarked on a four-year project with the Global Alliance for Improved Nutrition (GAIN) to develop an affordable and nutritious snack specifically targeted at Ethiopia’s low-income consumers.
When it comes to food, Generation Zs have markedly different expectations than the generations before them, according to new research released by the Australian macadamia industry.
AI food technology company Spoon Guru has launched an Immunity Support TAG system for online grocers to help customers find foods that boost the immune system during Coronavirus.
The first wave of speakers has been announced for this year’s Healthy Ageing APAC Summit, with experts from blockbuster brands Brands Suntory, Blackmores and Herbalife among the confirmed speakers.
Kellogg’s decision to remove added vitamins and minerals from some of its most popular cereal brands in Mexico will cost the country US$250 million in health and social impacts, says a coalition of non-profit organizations.
Private equity firm Butterfly has acquired a majority stake in Orgain to expand the nutrition specialist’s portfolio further into convenience snacking.
The fruit ingredient supplier will debut Jus Fruit Fibre+ designed for snack producers at Food Ingredients Europe, to be held December 3-5 in Paris, France.
The American Bakers Association (ABA) was among 13 trade groups that asked the US Food and Drug Administration (FDA) to use discretion in its initial enforcement of updated labeling rules – set for January 1, 2020.
Public health researchers studied more than 43,000 adults over the course of 17 years and found the American diet has improved slightly but saturated fat remains an issue.
An innovative two-year project to identify ways to improve the nutritional qualities and shelf life of baked goods with sprouted grains and pasteurization has been awarded a £650k ($790k) grant by Innovate UK.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
New Zealand-based scientist and social entrepreneur Sir Ray Avery has developed a nutritional snack bar for children and teenagers, which he intends to make available globally.
Amaranth, Mexico’s native grain is now part of the country's 'basic basket' of goods, an official come-back for this nutritious superfood that was sacred to the Aztecs. We look at how manufacturers can use it in their products.
The nut company is collaborating with nutritionist and author Sharon Palmer to host the Plant-Based Nutrition Leadership Symposium, an invite-only series of educational sessions and panels, to be held in Los Angeles, California on April 15-16 2019.
Consumers are increasingly seeking plant-based alternatives for health reasons and sustainability concerns, signalling further shifts that could affect their consumption of snacks and baked goods, according to a recent DSM Food Specialities survey.
With healthy snacking now a mainstream trend, nutrition bars are expected to grow in popularity, particularly as manufacturers find new ways to incorporate protein without compromising on taste, texture and nutrition, says Paul O’Mahony, product strategic...
In 2018, the snacking industry saw huge changes: more protein, more fiber, more fat, cleaner labels and ingredient transparency were just a few trends. Jeffrey Bernstein, research scientist for AMCO Proteins, discusses the trends forecast for 2019.
Elizabeth Roark, a registered dietitian and principal nutrition scientist for PepsiCo’s Frito-Lay, said not all snacks should or will fall into the health and wellness space.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.
Nestlé has taken its second step to secure its presence in the healthy snacks category by acquiring a majority stake in Ecuadorian organic food company Terrafertil for an undisclosed amount.
Free-from labelled foods seem healthier, with GM-free and palm oil-free labels having the strongest effect, according to a study of almost 2000 French, Swedish, British and Polish individuals.
Plant-based protein snack maker No Cow's founder Daniel Katz said General Mills has been providing resources to grow his company, which has grown double-digit monthly since receive the cash boost last year.
Over 500 companies in Spain have pledged a 10% voluntary reduction in salt, sugar and fat in over 3,500 products. "This is a business transformation," says the country's health minister.
Campbell Soup has announced its Labels for Education program - in which schools receive supplies in exchange for clipped labels from participating products - will end after 43 years of operation and health experts are calling for General Mills to do the...
UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
The European Food Safety Authority (EFSA) wants feedback on the method it plans to use to calculate the maximum amount of sugar that can be included in a healthy diet.
Manufacturers' Evolved Nutrition logo makes foods high in sugar, fat and salt seem healthier than they are, according to campaign group Foodwatch which has compared products under the UK's traffic light and the industry-own label.
The Netherlands’ government-backed Nutrition Centre has launched an app that consumers can use to compare brands in store and find the healthiest one. "We hope to unleash a revolution in the supermarket," it says.
Leader Foods is launching a new line of cricket-based Zircca protein snack bars in Finland and the company has been taken “by surprise” by the positive response in the country.
A former senior VP of Global Snacks at Kraft Foods has launched the startup Farm & Oven in Boulder, Colorado, hoping to sell his vegetables- and probiotics-added snacks on Amazon by mid-December.
The M&M’s maker Mars will take a minority stake in KIND Snacks, a deal that aims to bring KIND's nutrition bars and granola products onto the global stage.
A Russian snack bar firm – spearheaded by a former model and oil trader – has unveiled plans to expand in Asia, with China and India identified as two key priorities.
Portugal’s State Budget proposal for 2018 proposes a new tax on foods that have a high salt content – including potato chips, cereals and crackers – in an effort to curb the nation’s unhealthy consumption patterns.
Leaders in the US bakery and snack industries say the lack of political appointees in government agencies like the FDA and USDA could potentially harm business.