Bakery and snack manufacturers are turning to whole grain alternatives, product diversity and supply chain resilience in 2023 to respond to ongoing market uncertainty and consumer consciousness.
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.
The International Working Group on Whole Grain Definition(s) has released the official definition for what constitutes ‘a whole grain food’ to streamline use across all stakeholders around the world.
A meta-analysis involving more than 2 million people has reported that a higher whole grain intake is associated with a reduced risk of digestive tract cancer.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
The Mexican bakery giant has refined the recipes of its Arnold, Brownberry and Oroweat bread brands to shrink ingredient lists – a move it said satisfies consumer demand.
By Brazil's ANVISA wraps up whole grain labeling consultation
Brazilian food authority ANVISA's open consultation on whole grain labeling ended last month, prompting public health experts to reiterate calls for stricter criteria.
UK researchers suggest whole grain foods with a fiber:carb ratio of less than 10:1 have the lowest fat, sugar and salt content, which could set in motion a new whole grain labelling system to help consumers chose healthier options.
Cereal Partners Worldwide (CPW) is calling on governments and industry worldwide to back a global commitment to help inform people about whole grain and its benefits.
The Center for Environmental Health (CEH) has launched legal action against several US biscuit manufacturers and retailers for allegedly failing to warn consumers about the high levels of acrylamide (AA) in their products.
Dutch consumer association, Consumentenbond, is fighting for tougher regulations on products claiming to be whole-grain as it says manufacturers are deliberately misleading consumers in their labelling.
Marketers should promote the taste, flavor, and texture of whole grains more over their health benefits, experts suggested during the first day of Oldways' ‘Whole Grains Away From Home’ conference in Rosemont, IL.
Once shunned for their distinct taste and texture, whole grains are gaining acceptance among more Americans for these same attributes thanks in part to innovative restaurateurs and chefs who are using them to round-out increasingly popular plant-forward...
Way Better Snacks has unveiled its latest product – a nacho-flavored tortilla chip – and tipped its signature sprouted grains as a major growth area for snacking.
PopCorners manufacturer BFY Holdings is on a mission to become a global leader in the booming better-for-you snack category and to help it the company has tapped an industry veteran with substantial leadership experience as its new president and CEO.
Oldways Whole Grains Council is spearheading an effort to set standards for increasingly popular sprouted grains, which are popping up exponentially in more products as manufacturers try to catch consumers’ attention with better-for-you claims.
Nestlé USA plans to defends what it calls a 'frivolous' class-action complaint filed against its Gerber subsidiary that alleges fruit images on its snacks line for toddlers is misleading for parents.
'Sprouted grains have long term potential to be very big...' Ardent Mills
Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also...
Whole grain foods should be promoted for health – but the term needs a standard definition to encourage innovation among food companies, say nutrition researchers.
Teenagers and younger adults in the UK are falling far short of international targets for whole grain consumption – with 15% of teenagers consuming no whole grain foods at all, according to a study in the British Journal of Nutrition.
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association (ABA).
Food and human nutrition expert: 'We can learn from the US and Denmark'
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.
What could be more fun on a Friday than a healthy baking special edition?! Here’s our 2015 cream of the crop to date – as General Mills packs a punch with whole grain pancakes and Kellogg files a patent for versatile micro-bran...
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...
Didion Milling debuts whole grain corn flour based on cereal manufacturer demand
Growing consumer awareness of and demand for whole grains on product labels, along with changing requirements regarding whole grain on product labels and in schools has the packaged food industry clamoring for more options for standalone and enhanced...
In January, Oldways and the Whole Grains Council submitted a letter to the US Food & Drug Administration urging it to complete its guidance on whole grain labeling, with particular emphasis on the inconsistencies of reconstituted grain and how to...
Industry will meet with scientists next week in Vienna to start discussions on the future of pan-European whole grain labeling, but it’s likely to take more than one year to finalize, says an expert from TNO.
A group of researchers has published a definition of ‘whole grain’ stemming from the HealthGrain EU project, in an effort to harmonise labelling and nutrition guidelines across Europe.
The fiber and whole grain intakes of many Americans are still falling well short of the recommendations, but food such as ready to eat cereals, yeast bread/rolls, and oatmeal are making significant contributions in the right direction, says a new study...
At the International Baking Industry Expo in Las Vegas this fall, Megan Speas, director of marketing at flour milling giant Horizon Milling, sat down with Milling & Grains to talk challenges, opportunities and the biggest concerns on customers’ minds...
Long the victim of an outdated image problem—canned beef and barley soup anyone?—barley has the nutritional profile, cost and versatility that should catapult into the realm of super grains like quinoa and kamut. And yet, barley often ends up buried on...
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
The bread sector has experienced a riches to rags story and is now in a state of decline with white bread demonized but industry has hope in whole grains, says ConAgra Mills.
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
It’s been a good week for JM Smucker: The company just announced the ‘small but important’ acquisition of Enray Inc., reported its ‘strongest first quarter earnings ever’, and continued to see stellar growth for the Uncrustables brand.
In 2006, the FDA issued draft guidance designed to ensure food manufacturers were all singing from the same hymn sheet when making whole grain labeling statements. Seven years later, we are still waiting for the finalized guidance, and comments to the...
The evidence to support the potential of whole grains and cereal fibers to reduce the risk of obesity, type-2 diabetes and heart disease is ‘moderate’, says a new position paper from the American Society of Nutrition (ASN).
A barley variety high in fructans and positively linked to improved gut health holds promise for wholegrain foods, according to the Commonwealth Scientific and Industrial Research Organization (CSIRO).
Canada needs a more standardized whole grain labeling system to better inform consumers on content and limit premium targeted marketing, researchers say.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Consumer demand for fiber-rich products is predicted to continue to sky rocket, with some industry observers claiming fiber will have ‘rock star’ status for the food and nutrition industries.
