Wilde Snacks’ entrance into the nascent meat bar segment promises to “turn the category upside down” with a revolutionary baking process that offers a healthier finished product and potential for near endless new flavor combinations, according to the...
Larger serving sizes on a food’s packaging encourage people to eat less, US researchers have found, as consumer groups in Europe put pressure on policymakers to help food manufacturers set realistic portion sizes.
Research showing the repetition of taking multiple bites is more satiating than one piece or bite regardless of the calorie-count is what inspired Enjoy Life Food to develop mini versions of its popular full-sized soft and crunchy cookies and to launch...
Individually wrapped snacks and bars have revolutionized how busy Americans eat by offering on-the-go convenience, but their current, standard size range also could offer too many calories, suggests the CEO of Zing Bars.
The overwhelming majority of Australians are fed up with food trends and fad diets, with 94% of them viewing these as status symbols, according to research.
Bakery ingredients and processes business Zeelandia has developed a blueberry muffin claimed to have around a third less sugar and less than half the fat of a regular muffin.
Dick Stevens - producer of a range of products that combine trail mix with jerky - is hoping to increase brand awareness with the launch of three new lines.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
Is your company an innovative trailblazer in food and nutrition? Unilever Foundry is looking for the brightest company to take part in Food Vision's innovation panel and share insights alongside big industry players at Food Vision in March.
Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.
While most insect products focus on hiding the insect content by using flours, French start-up Entoma sells Jimini's whole, spiced insects as a gourmet apéritif snack – a gamble that has paid off as they featured in Mintel's most innovative...
General Mills is tapping key snacking trends – and entering a category tipped to be worth $1.3bn by 2017 - with its acquisition of Epic Provisions, according to analysts Mintel.
The use of plain packaging on unhealthy food as an obesity prevention measure may have the opposite effect by increasing snack intake among men, a study has found.
UK government agency Public Health England has launched a smartphone app enabling consumers to scan the barcode on products to discover their sugar content in ‘cubes’ and grams.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
European Snacks Association director general Sebastian Emig looks at the consumer demands and trends set to drive the development of the snacks market in 2016
Lotus Bakeries has revealed ambitions to become an international ‘category captain’ in healthy snacking after acquiring UK business Urban Fresh Foods, producer of Bear fruit snacks and cereals.
Development of products tapping the paleo diet trend has spread out from the US to other parts of the globe in the past year, according to new research.
Arnott's Biscuit has agreed to remove a "75% less saturated fat" claim from packs of its Shapes Light & Crispy after the Australian Competition & Consumer Commission (ACCC) found it misleading to consumers.
A sugar tax and childhood obesity report by Members of Parliament (MPs) has been slammed by the industry as a public relations (PR) stunt for the health lobby.
University friends Charlie Lee-Cook and Rich Goldsmith have set up MOJU juice brand, targeting health conscious consumers with their cold-pressed juices that use more nutrient-rich vegetables than sugary fruit.
Claimed health benefits that include increased satiety and balancing of intestinal flora are only partly supported by European Commission regulations, suppliers of the oat-based ingredient say.
US confectioners should ready themselves to declare percentage daily values for added sugars set at 10% of total calorie intake, which could be a regulatory requirement by 2018, says a consultant for the Sweetener Users Association.
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
While many people have snacks, sugar and sodas pinned as the bad guys in the war against obesity, one recent study found little to no correlation between consumption of junk food and obesity.
KIND LLC will significantly reduce added sugar in some of its snack bars in spring 2016, which will make its label more appealing to health conscious shoppers, especially if FDA’s proposal to include added sugar in the Nutrition Facts box becomes a reality.
Formulation strikes, marketing makeovers, new ingredients, winning science, regulatory landscapes explained – take your seat for this and more at Sports Nutrition 2015, online and free on October 22, otherwise known as today!
The ‘healthier’ snacks market is awash with non-GMO, gluten-free, and ‘no artificial’ claims, while corn syrup is out and ‘real’ (cane) sugar, coconut sugar, and agave syrup are in. But are these products really delivering in the nutritional stakes, given...
PepsiCo, Mars, Mondelēz and Fonterra will focus their efforts on the Middle East at Gulfood Manufacturing in Dubai next week (October 27-29) with two conferences entitled Next Generation Manufacturing and F&B Innovation.
As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked goods, snacks and beverages, according...
Seaweed has seen a big growth in sales in the past year and one nutrition expert believes the snack industry will help this ingredient rise even further.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
While cynics observe that biodynamic cane sugar is still sugar, and gourmet Himalayan pink salt is still good old sodium chloride, it’s a fact that trends which might seem to have niche appeal are increasingly heading to the mainstream, and that a small,...
Consumers end up eating for much longer stretches of the day than they had anticipated with over half of adults eating over a 15-hour span daily, says new research.
Replacing intake of dietary saturated fat with unsaturated fats may still be the best for heart health, according to new Harvard review that warns against increasing intake of saturated fats.
The UK’s Advertising Standards Authority (ASA) has rejected a complaint that a Weetabix ‘proper breakfast’ advert implied the product was good for overall health.
