Bakery and snack manufacturers are only at the ‘tip of the fiber-enriched product iceberg’ and novel ingredients present opportunities to drive the sector further, according to a new report.
While “there is no doubt” that revamping school lunches will benefit children’s health, the speed with which schools are having to implement the new rules has made compliance extremely difficult in the short-term, according to one child nutrition director.
The global market for whole grain and high fiber foods is set to reach a staggering $27.6 billion by 2017, as the US continues to dominate the market, says a new report.
Consuming up to 50% of all grain foods as refined grains will not lead to any increased disease risk, according to a study reviewing all relevant literature from the Noughties.
Lantmännen reports a decline in its Unibake’s operating revenue for Q2 citing factors such as a drop in sales volumes for frozen bread operations in Germany, the UK and Denmark, coupled with negative currency effects.
Most Americans believe they consume enough whole grain – but only five percent get the recommended three servings per day, according to new research carried out by General Mills.
The release of the new Dietary Guidelines for Americans is among several factors likely to boost sales of whole grain and added-fiber products, according to a new report from Global Industry Analysts (GIA).
People who regularly eat whole grains tend to have less of the type of fat associated with heart health and diabetes risk than those who eat more refined grains, according to a new study.
Diabetic women who enjoy a diet rich in bran may live longer and be less likely to die of heart disease than those who do not, according to the results of a new study published in the journal Circulation.
Two weeks of eating a diet rich in whole grain has beneficial effects on biomarkers for heart health, according to a new study by Nestlé researchers which was presented at the Healthgrain conference in Sweden last week.
Only four percent of Americans are getting their recommended six servings of grains a day, according to a survey from Harris Interactive commissioned by the Grain Foods Foundation (GFF).
Reformulating popular foods for school children to make them nutrient dense could be a key tool to slash risk factors for chronic disease, finds a new study.
An Irish-based bakery supplier is to start using a well known US whole grains symbol on its products, which it says will help health conscious consumers easily identify the healthy grains.
Despite some progress, American consumption of whole grains is still way below government recommended daily amounts, according to new research from The NPD Group.
A new range of softer wholegrains do not need pre-soaking and so
the 'hard bite' texture often associated with grain products is
eliminated, the manufacturer claims.
The taste of wholegrain breads, compared to bread made from refined
grains, may not inhibit consumption amongst consumers as much as
previously thought, suggests a new study.
US based food and beverage retailer Sara Lee claimed last week it
is the first in the industry to provide "straight-forward
information about whole grains across our product portfolio".
A new whole grains fact sheet aims to provide consumers with easy
to understand information on the healthy grains: what they are,
what they do and where to find them.
An increased consumption of whole grains and fish could reduce the
risk of developing asthma by about 50 per cent, suggests a new
study from The Netherlands.
The major barrier for food manufacturers looking to produce
commercially viable wholegrain products is that they do not follow
a clear enough formulation and marketing concept, according to a
contract R&D firm, which has identified...
Barley and rye are underutilized whole grains, and although they
are considered to be minor cereal grains they have major health
benefits, heard food scientists and manufacturers last week.
Changing its entire cereal portfolio to whole grains last year
presented General Mills with a huge opportunity, but also a number
of challenges, said the firm, which yesterday explored the steps
leading up to the launch of its whole...
A small study into the effects of soluble and insoluble fibre on
blood pressure indicates that individuals with slightly high
cholesterol levels may benefit from including plenty of whole
grains in their diets.
Products containing meat and poultry will now be able to feature
the Whole Grain Stamp, after the US government announced it was to
expand the list of goods eligible to use the eye-catching symbol.
Adolescents, an often overlooked population, could also be reaping
the benefits of folic acid fortification of enriched grain products
with lower levels of a marker of cardiovascular disease (CVD), says
a new study.
The Whole Grains Council is to change the design of its
characteristic stamp in a move to avoid potential regulatory
uncertainty surrounding its use of the terms 'excellent' source or
'good' source. The new stamp...
The popularity of whole grains and a growing trend to fortify baked
goods with functional ingredients has added a new dynamic to an
otherwise mature US bread market, says a new report.
The Whole Grain Stamp program is evolving to give the number of
grams of whole grain ingredients in a serving, an initiative that
will help consumers keep track of their consumption.
Wholegrains, but not refined grains, could lower blood
triglycerides, a risk factor for cardiovascular disease, say
researchers from the US Agricultural Research Service.
The FDA has released draft guidelines on the labeling of food
products containing whole grains, to support the message of the
2005 Dietary Guidelines. Although subject to comments, it seems
'good' and 'excellent'...
A whole grain 'action plan,' which aims to make whole grains more
wide spread, was recently developed by healthy eating executives
together with marketing, regulatory and food technology executives
from 40 leading US food...
In the absence of definitive action from the FDA, food
manufacturers should take the initiative to promote whole grains to
the American public, clearly indicating if products are an
excellent source or a good source of whole grains,...
A petition filed by General Mills requesting the development of
definitions for 'excellent source,' 'good source' and 'made with'
whole grains has been denied by the Food and Drug Administration
(FDA).
Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
Nestlé UK has followed the lead of General Mills across the
Atlantic, announcing today that from June 2005 every box of Nestlé
breakfast cereals will be made with whole grains.
The Whole Grains Council yesterday launched its food stamp to the
general public at the Natural Foods Expo West show taking place in
Anaheim. Cynthia Harriman, head of the council, told Philippa
Nuttall how the food industry has reacted...
Danisco has launched a series of products aimed at helping the
baking industry cope with the move towards whole grain products
that is expected in the US in 2005.
Australia looks set to widen the definition of 'wholegrain' to
allow more foods to include this term, increasingly associated with
heart health, on their product labelling.
Natural Foods Group Hain Celestial has introduced two new
functional cereals designed to contribute to the development and
maintenance of a healthy body, namely bone health and the immune
system.
A group of cereal scientists is looking to rewrite the definition
of a wholegrain to help consumers identify the healthy ingredient
in foods and lift their intake of wholegrains.
Rubbing shoulders on the shelves with 'low-carb' friendly food
products, wholegrains must reach out to the consumer to remain in
the game. Cereal chemists in the US bring wholegrains into the
user-friendly zone with a new,...