Bakery

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NPD trend tracker: From discount fusion to 'healthy' treats

By Katy Askew

This week's round-up of innovation from across Europe sees the opening of a meatless butcher and the launch of some unusual 'fusion' cuisine from discounter Aldi. Healthier options are also on display, with the introduction of 'better-for-you'...

©gettyimages / Helmut Feil

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.

An example of snack made with masa flour. Pic: GoodMills Innovation

Snackex 2019

The future of snacking revealed

By Gill Hyslop

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.

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