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.
Most new bread and bread product launches over the past two years
have been positioned in the health and wellness category, according
to research from Mintel's Global New Product Database (GNPD).
Bakels claims to be the first UK company to use the popular US
Whole Grain Stamp, and will launch its new revamped packaging at
the Bakery Industry Exhibition in Birmingham next week.
UK processors must continue to work with grain farmers to
ensure supply remains sustainable amidst growing demand from
the feed and biofuels sector, according to the Home-Grown Cereals
Authority (HGCA).
Whole grains were in the spotlight last week, as food industry
executives, scientists and health professionals gathered in Kansas
City to examine the growth and the potential of the healthy grains.
Eating certain grains with a low GI breakfast can keep your blood
sugar regulated for up to ten hours, according to a new research
study released this week.
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.
