Bakery

The findings highlight an opportunity to transform ingredients and products such as bread, pasta, breakfast cereals into more diabetic-friendly versions, says lead researcher Cathrina Edwards.

Less processed fibre makes food healthier

By Niamh Michail

Preserving the natural structure of plant fibre during food processing keeps blood sugar levels in check – meaning manufacturers can make their products healthier without changing the ingredients, say researchers.

Source: Oldways Whole Grains Council

Assessing whole grains consumption: Part 2

Consumer confusion about gluten is a double-edge sword for whole grains

By Elizabeth Crawford

Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact definition...

Fresh or dried vegetable pasta can help people reach their five-a-day vegetable intake - currently the most compelling health claim for British shoppers, according to a Mintel survey.

Spirals of success: Vegetable pasta is on the rise

By Niamh Michail

With sales of traditional pasta falling across Europe, homemade 'spiralised' vegetables are an increasingly popular alternative – but analysts say there is potential for food manufacturers too.

Have you got what it takes to lead a global online B2B publication in the $600bn bakery, snacks and cereals market?

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Could it be you? BakeryandSnacks seeks new editor

By Oliver Nieburg

BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.

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