While ‘small improvements’ have been made to improve the health credentials of cereal and yoghurt marketed to children in the UK, a fresh report from The Food Foundation suggests much more can be done…and faster.
Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.
The joint venture between Nestlé and General Mills is taking a ‘dual strategy’ approach to cereal renovation that is ‘both reductionist and increasing’, says Gharry Eccles, Vice President UK and Oceania of Cereal Partners Worldwide.
Register now for FoodNavigator’s FREE broadcast summit, Positive Nutrition: Healthy Innovation for the Mass Market. Over four days of content, we’ll examine how innovation can be leveraged to deliver population health benefits and tap into rising demand...