Certain cereals and salty snacks like popcorn may be healthier than previously thought thanks to their unusually high antioxidant content.
Reformulated chocolate chip cookies for kids to combat disease risk?
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.
Irish bakery supplier adopts US whole grain stamp
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.
More work needed on American whole grain message
Despite some progress, American consumption of whole grains is still way below government recommended daily amounts, according to new research from The NPD Group.
UK firm takes soft approach to wholegrains
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.
New bread products focus on health
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).
UK firm adopts US whole grain stamp
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.
Whole grains still popular, but market stabilizing
Whole grains continued their strong growth last year, with the
number of new whole grain products launched almost matching the
peak of 2006.
UK cereals regulator outlines future challenges
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
Whole grains event highlights growing awareness
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.
News briefs: Patisserie acquisition, job cuts and whole grain white bread
A round-up of bakery stories from around the world; acquisitions,
job cuts, whole-grains and funny smells...
Grains can control blood sugar all day, new research
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.
Taste may not be such a barrier for wholegrain acceptance - study
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.
Bakery expands healthier snacks range
Barbara's Bakery has launched the first all natural snack bars
combining fruit fillings and yogurt in a whole-grain crust, the
company claimed today.
Healthy snacks market will boom, says report
The whole grain and high fibre food market will reach $21bn
(€15bn) by 2010, according to a new report by Global Industry