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.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
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.
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.
Synergy Flavours has launched a new flavour range for protein and weight loss supplements, designed to work with more protein types, and satisfy consumer demand for more variety.
Arla Foods Ingredients is showcasing a new high-protein ingredient for cake mixes that the company hopes can take advantage of the 'snackification' trend.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Sales and profits were up in Q2 at Raisio, with CEO of the €500m Finnish agro-food player Matti Rihko content its re-housing of key brand Benecol was paying off.
A high wholegrain intake may lower the mortality rate regardless of wholegrain type or cause of death, say researchers in a 120,000-strong Scandinavian cohort study.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
Mondelez has been backed by the Birmingham City Council (BCC) over slow energy claims made for its BelVita breakfast biscuits after they were challenged in the UK.
The European Food Safety Authority (EFSA) has given the green light for vitamin D bread made using a post-baking UV light treatment developed by Viasolde AB.
We’ve all been there – reached for a high protein, fiber dense, fatty acid-rich snack as a healthier option. But did we all hit the gym that day to compensate? I certainly didn't…
Inaccurate home testing and self-diagnosis is leading to unnecessarily restrictive diets and malnutrition, says a report claiming to make sense of allergies.
Marks & Spencer’s move to fortify its entire bakery range with vitamin D is a good public health move given the population is deficient, says the nutrition and innovation head at Leatherhead Food Research.
A proprietary carrier particle can reduce sugar content and calories by more than 50% – without a loss in sweetness or a rise in costs, says Israeli company DouxMatok.
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
Danish enzymes specialist Novozymes is seeing growth in its nascent omega-3 business that is utilising its core enzyme specialisation in a relatively new area.
Low-GI snacks that still deliver on energy are hugely promising in the context of how overall dietary habits have evolved, says a dietary health expert.
The Nut Association has filed a paper to Public Health England in the UK calling for nuts to be included in the country’s five-a-day fruit and vegetable recommendations.
Gala Awards night at Vitafoods Europe, Geneva, Switzerland
200 people from the European and international food and nutrition sectors helped 20 finalists and seven winners celebrate at the inaugural NutraIngredients Awards last night at Vitafoods Europe.
The EU’s central science agency has clarified health claim procedures after a furore over a CLA weight management submission BASF and Stepan Lipid Nutrition unsuccessfully attempted to withdraw from the system earlier this year.
"The consequence of this is a fundamental blow to the belief in health claims as a magic bullet."
Consumers have never been more confused about food, argues Healthy Food Marketing chief Peter Wennstrom in this guest article. The food industry needs to step up...
Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
Sales in the energy bar and nutrition market in the UK have been growing at a faster rate than the US tripling in the past five years to reach €137m, while the US market doubled in the same period to €2314m.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Limagrain Céréales Ingrédients (LCI) has developed a linseed-based flour omega-3 levels that enables blood cholesterol health claims to be made on the end product.
Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as Crohn's disease, say researchers.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team of campaigners and trade groups behind the claim.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
A Channel 4 investigation into inorganic arsenic levels in rice has questioned the safety of products aimed at children like rice cakes and Kellogg's Rice Krispies - although all companies implicated say their levels fall within current recommendations.
![“[T]here is an urgent need for many countries (including the UK) to update antiquated national flour fortification legislation to conform to the more recent WHO recommendations on Fe compounds and fortification levels.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/2/3/2/522327-1-eng-GB/Antiquated-national-flour-fortification-laws-must-be-updated-to-meet-WHO-recommendations-Researcher.jpg)
