As Kellogg Co. moves forward with spinning out its $2.7bn iconic cereal business under the new WK Kellogg Co., it is embracing a three-prong strategy that will enable it to rebuild market share lost in recent years and seize a larger portion of the $10.4bn...
Italian gluten-free specialist Dr. Schär is investing in new millet varieties with improved nutritional characteristics and better adapted to changing environment, FoodNavigator hears.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
Challenger cereal brand Crispy Fantasy hits all the right buzz words. It is high protein, plant based, clean label and gluten-free. But does it have what it takes to disrupt the European breakfast category? Founders Andrea Rodrik and Raphael Nahoum tell...
General Mills continues to hunt aggressively for acquisitions to build out its five core platforms, including cereal, ice cream, snack bars, Mexican food and pet food, and to consider strategic divestitures as part of a broader strategy to reshape its...
For now, the Kellogg Co. believes it can still hit its full year profit targets – but executives warn it may be a close call as an ongoing strike at US cereal facilities drags on, compounding already challenging supply-chain and inflationary challenges...
Cereal Partners UK (CPUK), the maker of Nestlé breakfast cereals, says it is removing an estimated 59 million teaspoons of sugar and 3 million teaspoons of salt from its products, as it continues its staggered ‘salami slice’ reformulation approach to...
The consumer buzz for boosting 'good' gut bacteria will see Europe's prebiotics market value exceed $3.5 Billion by 2026, according to new market research.
Lidl GB has pledged to remove cartoon characters from its own brand cereal boxes, prompting campaigners to ask: ‘If they can do it, why can’t everyone else?’
Tritordeum – a Mediterranean cereal that boasts a significant reduction in gluten proteins associated with food intolerance compared to wheat – offers a clear market opportunity for food producers seeking an ingredient with nutritional, agronomical and...
Israel-based Gat Foods has launched a range of ingredients made from 90% fruit components, which it says will help food companies ‘make the switch’ from refined to unrefined sugars.
A protein-rich ancient grain that’s gluten-free and grows well in arid conditions? No, it’s not quinoa but the African grain fonio and one company, Yolélé, is taking a farm-to-fork approach to make it mainstream.
World food prices rose slightly last month driven by higher vegetable oils prices, and palm oil in particular, according to the UN's Food and Agriculture Organisation (FAO).
Scientists have discovered a 4,000-year-old ‘lunch box’ – obviously lost by a plucky primitive traveler crossing the Swiss mountains – contains microscopic traces of ancient wheat and rye.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
A Danish consumer rights organisation has made wide-ranging formal complaints against several food producers, including Nestlé and Kellogg’s, accusing them of misleading product labelling.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
More than 1,200 exhibitors will gather in Birmingham, UK, next week across four events hosted by William Reed, owner of BakeryandSnacks.com: Foodex, Food & Drink Expo incorporating the Farm Shop & Deli Show and the National Convenience Show. Here...
UK supermarket chain Waitrose has reported a boom in sales of buckwheat – while the number of global baking ingredient launches using buckwheat flour has more than doubled in the past three years.
A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed limits.
A new and extensive review of the associations between food and drink groups and major diet-related diseases will guide the way for future research and policy interventions, say researchers.
Global food ingredients giant Glanbia Nutritionals has pumped millions of pounds into a new modern oat milling facility to boost its presence in the gluten-free (GF) ancient grain market.
David and Bill Jordan, the brothers who launched the Jordans cereals brand, have taken over ownership of European Oat Millers (EOM), a major supplier of breakfast cereal ingredients and own-label breakfast cereals.
Non-wheat cereals have huge potential for nutritional breads, but further in-depth research is needed to overcome dough difficulties and nutrient retention concerns, say researchers.
Food prices were down for a second consecutive month in May following a ten-month high, according to the United Nation’s Food and Agriculture Organization (FAO).
Consumers can eat up to 34% more calories when eating breakfast cereal with smaller flakes; a physical factor cereal makers should take a closer look at, says the lead scientist of a new study.
There are large supplies of cereal and record trade levels set for 2014, but world wheat production will drop by 2%, according to the Food and Agriculture Organization (FAO).
Global food prices are at their highest levels in months – but it is too early to say whether it will be an ongoing upward trend, the Food and Agriculture Organisation (FAO) has said.
The use of ancient grains in new products continues to boom in Western Europe, and the top category last year was bakery, according to Innova Market Insights.
Bakers have a vast choice of grains and seeds that can nutritionally improve gluten-free products, including fibers, ancient grains and seeds, according to scientists.
The Food and Agriculture Organization (FAO) has said that grain harvests are set to reach record levels in 2013, and wheat production is forecast to recover from last year’s reduced level.
Levels of potentially toxic aflatoxins in cereals and processed cereal products across Europe are, on the whole, within safety limits, according to new data from EFSA.
