Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
The onus should not be on consumers to choose healthy foods but on companies to help reduce consumption, says Food Policy professor at City University London, Tim Lang.
A food and concept designer who designed a snack concept as a ‘fully edible ecosystem’ using 3D printing says she wants to show that lab-produced food can be natural, healthy and sustainable.
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
General Mills tells BakeryAndSnacks.com that its new Pillsbury Minis were ‘the big buzz’ at AWMA 2015 last week, with its distribution partners excited to see new innovation in the packaged bakery category.
Academics have welcomed the WHO’s recommendation to slash added sugar intake to 5-10% of calories – but the food industry has said it is misleading and based on weak evidence.
Attempting to tackle the obesity crisis through ‘negatively-focused’ tactics is ineffective, and may in fact worsen the situation, according to various researchers.
Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?
Emulsifiers used in foods may be altering our gut microbiota composition and driving metabolic changes that lead to inflammatory conditions and obesity, say researchers writing in Nature.
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.
The food industry's role in developing public health policy must be limited to tackle the global obesity epidemic, according to a series of papers published in the Lancet.
With so many new and sometimes strange flavours hitting the market, we take a look at where they come from and how they become mainstream flavour fixtures.
A recall in the UK due to paprika containing undeclared almond has widened an investigation into substitution with nut proteins as several EU nations have also warned consumers.
Two MEPs have asked the Commission to detail its plans to tackle high cholesterol among Europeans, who have the highest levels of bad cholesterol in the world.
The focus of a controversial review on randomised control trials ‘oversimplifies the difficult and complex task of developing evidence-based guidelines on nutrition’, the British Heart Foundation (BHF) has warned.
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
The Children's Food Campaign has said it is disappointed that a UK report on advertising to children failed to bring digital marketing like ‘advergames’ in line with broadcasting rules.
Thirty-year-old guidelines heralding the dangers of fat consumption are stirring up debate among experts after a new meta-analysis claimed the recommendations should never have been issued.
Warburtons is heavily focused on improving gluten-free product availability, particularly in free-from sections which tend to be lower down the priority list for busy retailers, says its free-from director.
Online food and drink advertising rules are sufficient to protect children – but more action is necessary, according to the UK’s Committee of Advertising Practice (CAP).
Sweden’s National Food Association (NFA) has made changes to its Keyhole healthy eating label in light of new nutrition guidelines, meaning less salt, more wholemeal and a broader range of products that can bear the logo.
The debate about childhood obesity will intensify tomorrow (February 5) when a comprehensive review of digital and online food and drink marketing to children is published.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Allied Bakers, the maker of Kingsmill bread, said today that the palm oil and derivatives used in its products are now 100% sustainably sourced through physical supply chains.
Market analyst Euromonitor International has debuted a tool that for the first time breaks down a country’s total nutritional inputs into eight categories from calories to proteins to fibres.
Lack of scalability still prevents algae and plant proteins from being used as major food sources, according to Mars chief agricultural officer Howard-Yana Shapiro.
The Malaysian government has launched its own sustainable palm oil certification standard – but will this add to or detract from sustainability and transparency efforts in the sector?
The use of ‘kokumi’ substances could improve the taste of low-fat foods, aiding efforts to reduce levels of fat and calories in foods, say researchers from Japanese firm Ajinomoto.
Dietary sugars intakes are decreasing or stable in most countries, according to a data review of ten European countries, Australia, New Zealand and the US.
Dutch baking ingredient supplier Zeelandia says its new joint venture with Fine Organics in India will primarily target the nation's growing market for Western-style breads and pastries.
The number of children aged over two years diagnosed with coeliac disease in the UK has nearly tripled in the last two decades, but those from lower socioeconomic backgrounds are still half as likely to be diagnosed, according to research.
Consumption of oatmeal, rather than ready-to-eat-cereal, at breakfast may result in greater feelings of fullness and lower calorie intake at lunch, especially in overweight people, says research backed by PepsiCo owned Quaker Oats.
There is an urgent need in the UK to close legal loopholes that allow the promotion of unhealthy foods and drinks to children online and on TV, according to the British Heart Foundation (BHF).
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies.
We need a strong portfolio of voluntary and mandatory measures to tackle the huge burden of diet-related diseases, according to the chair of the UK Responsibility Deal food network.
Real Good Food has snapped up cake decoration specialist Rainbow Dust Colours for £4m ($6m) to edge further into the growing global sugar-craft category, its marketing head says.
It is not about judging companies on waste but joining the dots between businesses with surplus food and charities in need of donations, according to UK charity Plan Zheroes.
Jan-Willem Van der Kamp from TNO has been voted as BakeryandSnacks’ Personality of the Year 2014 for his leadership on HealthBread - an EU project to develop healthier breads.
The World Health Organisation has outlined potential strategies to reduce premature deaths from non-communicable diseases (NCDs), including junk food taxes and cutting salt intakes.
Products containing genetically modified ingredients will still be required to be labelled as such in the future, despite fears that protection standards could suffer because of new trade agreements.
