Bakery

EU sugar reform will damage public health, warn researchers

EU sugar reform will damage public health, warn researchers

By Niamh Michail

The EU sugar reform will harm public health by flooding the market with cheap sugar and tempting manufacturers to reformulate – an agricultural policy that takes into account public health is needed, say researchers.

Is RSPO certification becoming irrelevant?

By Niamh Michail

Companies are increasingly demanding certified palm oil using criteria that are stricter than current RSPO standards – does the mean the RSPO certification is in danger of becoming irrelevant?

Public Health England report: Key points and reactions

Public Health England report: Key points and reactions

By Niamh Michail

"No single action will be effective in reducing sugar intakes," concludes Public Health England's report which recommends cutting price promotions, junk food advertising and setting a sugar tax. We look at some reactions to the findings.

Many customers are looking for clean label, but is it worth it for manufactures?

DISPATCHES FROM 2015 AACC INTERNATIONAL

Clean label: Is it worth it?

By Hal Conick

“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?

Cargill's EverSweet fermented stevia launch

Will Cargill's EverSweet be a gamechanger for stevia?

By Niamh Michail

Extracted or fermented, blended or pure, stevia can take many forms - and the arrival of EverSweet will mean even more possibilities for positioning the sweetener, says Cargill. But will it get past the EU's regulatory roadblocks?

“We have noticed some slight differences in nutrient content (protein, magnesium and vitamin C) but these do not seem significant in our view.

Dutch firm enters bulging chia seed scene

By Shane STARLING

The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.

UK bakery market to grow by 9% by 2020

‘Elemis’ sugar replacer to revolutionise bakery industry

UK bakery market to grow by 9% by 2020

By Jenny Eagle

Ulrick & Short has sold its first sugar displacement product, ‘Elemis’, as it predicts the UK bakery market will grow by 9% by 2020.

Latvia becomes latest EU country to ban trans fats

Latvia becomes latest EU country to ban trans fats

By Niamh Michail

Latvia has banned the use of trans fats in domestically produced and imported food, joining ranks with Austria, Hungary and Denmark - but campaigners are pushing for an EU-wide ban.

The EU has set maximum levels for inorganic arsenic in food - but some scientists are saying they are too high and do not protect consumers enough.

Scientist slams EU arsenic limits as a safety fail

By Niamh Michail

The EU has lost the opportunity to provide safer food to its people by setting maximum arsenic levels in food too high, says one researcher - but a legal expert welcomes the levels for providing guidance and legal certainty.

Burger buns are important to Jacquet Brossard

French get taste for sliced bread

By Rick Pendrous

While sales of plant bread are falling in the UK, in France they are up as consumers seek better shelf-life over baguettes, as Rick Pendrous discovers

Heinz drops healthy claim from sugary baby food

By Niamh Michail

Heinz has removed the word ‘healthy’ from adverts for sugary biscotti for babies – but the campaigner who filed the complaint has slammed the powerlessness of advertising regulators and impunity of Heinz as the word will remain on the packaging.

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.

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