Baking the Future – the world’s first bakery acceleration programme hosted by Europastry – has singled out three revolutionary startups from hundreds of hopefuls, which are expected to change the bakery space.
Cereal Partners UK’s (CPUK) gradual reformulation approach means it will have removed 59 million teaspoons of sugar and three million teaspoons of salt by the end of the year to bring its popular products in line with the UK government’s non-HFSS model.
Urban Legend is the new kid on the block that is shaking up the indulgent snacking sector with its non-HFSS (high in fat, salt and sugar) doughnut. The UK challenger brand has now appointed boutique branding and design agency Biles Hendry to hit the sweet...
In 2010, the Institute of Medicine urged the FDA to tackle sodium in processed foods. In 2016, the FDA proposed voluntary guidelines, setting two-year and 10-year goals for 158 food categories… but they were never finalized. So is 2021 – with a new administration...
Scientific research has proved that, as an activity, healthy snacking is calming and even helpful to wellbeing. And although the trend towards healthier snacking is not new, Griffith Foods says there has been a substantial lean towards more natural seasonings...
We’ve scoured the four corners of the earth to bring you an exciting and exotic selection of treats – from South Korean, Kellogg’s has released a green onion-flavoured Chex cereal, Jammie Dodgers are again available in vegan variants in the UK and, across...
President Trump has signed an executive order (EO) to curb regulatory ‘dark matter’ – the raft of guidance documents that accommodates regulations – which often calls for unexpected and unfair penalties for non-compliance.
Yeast extract specialist firm Angel Yeast has identified clean label, sodium reduction and rising demand for vegan/vegetarian foods as three mega trends driving the rapid rise of yeast extract popularity as a flavouring replacement worldwide.
Family-owned ingredients supplier Griffith Foods – founded in 1919 – has embarked on an ambitious strategy to grow its footprint and triple its bottom line.
General Mills – which five years ago pledged to cut sodium content in 10 key product categories by 20% - has met or exceeded the goal in seven categories.
The US is considerably behind the UK in terms of sodium reduction, but is catching up and demand will boom over the next year, the CEO of Kudos Blends says as it secures US distribution with Brenntag North America.
Amid growing awareness in the US about reducing sodium in baked products, UK-based baking powder specialist Kudos Blends hopes to maintain strong growth across the pond with its zero-sodium potassium bicarbonate and low-sodium baking powders.
A new analysis of sodium levels in 480 packaged and restaurant foods over the period 2005-2011 provides further evidence that voluntary approaches to sodium reduction have not delivered the across-the-board reductions required to meet government targets.
A new range of yeast extracts can deliver up to a 50% sodium reduction without compromising the taste or functional integrity of the finished product, according to Sensient Bio-Ingredients.
Reducing salt in teenagers’ diets could significantly reduce their risk of cardiovascular disease in adulthood, according to research presented at the American Heart Association’s Scientific Sessions this weekend.
General Mills has become the latest major food manufacturer to announce a sodium reduction strategy, pledging a 20 percent reduction in about 40 percent of its product portfolio by 2015.
Market research organization Mintel has predicted that sodium reduction in packaged foods will become a clear trend in 2010 as food manufacturers and health organizations take the lead.
