Cereals and bakery preparations

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Children ‘exceed’ acceptable daily intake of phosphates, EFSA finds

By Katy Askew

A new opinion published by the European Food Safety Authority (EFSA) has concluded that some population groups – particularly infants, children and adolescents – have too many phosphates in their diets. The opinion calls for a maximum level of phosphates...

Citrus fruits are ‘distinctively’ high in vitamins, minerals and nutrients. Pic: Getty Images/bhofack2

Citrus peel boosts fiber and shelf life in bread: Study

By Kristine Sherred

A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.

Greggs CEO Roger Whiteside: “Trying to find a solution that gives people want they want is the issue. They don’t want products that aren’t tasty.”

‘Level playing-field needed to combat obesity’: Greggs CEO

By Oliver Morrison

Healthier food now makes up 25% of Greggs sales, according to the boss of the UK’s largest bakery chain. But the independent sector is moving in a different direction, he fears, creating an uneven playing field and posing a risk to the food industry’s...

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Nine trends driving flavour innovation

By Oliver Morrison

The ‘Instagram effect’ means consumers are more open than ever to new flavours. International Taste Solutions (ITS), which manufactures and supplies natural flavourings to the baking, snacks, dairy and active lifestyle sectors, teamed up with market research...

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NPD trend tracker: From Brexit hampers to kombucha energy drinks

By Flora Southey

From an Italian 'Brexit Box' full of non-perishables for UK shoppers, to a kombucha and apple cider vinegar energy drink, and a 300th-year anniversary Jubilee cheese in Liechtenstein, FoodNavigator brings you the last new product development...

©iStock/Droits d'auteur Leonid Eremeychuk

Food for thought

Why the food industry can’t ignore the bioeconomy boom

By David Burrows

Publication of the European Commission’s new bioeconomy strategy last October may have passed many in the food sector by. However, the agri-food chain lies at the heart of the concept.

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