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Cereals and bakery preparations

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Not just for hippies: Hemp's rising superfood status

Bursting with nutrients and boasting an impressive growth rate, the future of hemp seed is bright– but what’s the best way for manufacturers to cash in on a product that is connected – mistakenly but understandably – with an illegal drug?

HealthyCheats founder: ‘Controlled variety’ missing from subscription snacks

The proliferation of snacks along with the growing number of ways to get them has created too many options for consumers who, above all else, like a limited variety to suit their needs, says David Calabrese, founder of San Francisco-based HealthyCheats, a healthy snack catalog and subscription service. 

Cereal survivor: Fiber could be a protective part of our diets, say researchers

Cereal fiber has a ‘potentially protective’ role, say US researchers, after a study showed that people with the highest intake of cereal fiber had a 19% lower risk of death.

Banza chickpea pasta has twice the protein and four times the fiber of regular wheat pasta

Banza chickpea pasta: ‘We want to do what Hampton Creek Foods has done with eggs, but with wheat, rice and corn’

While a lot of the sexy stuff in grocery is happening in snacks and beverages, Detroit-based start-up Banza is on a mission to disrupt a mature, shelf-stable category bang in the center of the store: pasta.

Sales of indulgent snacks outpace healthy options, IRI data shows

Consumers may be seeking more healthy and fresh foods in general, but when it comes to snacks, more people want an indulgent treat than something good for them, according to marketing data from IRI.

The GMO factor is beginning to impact fiber choices, says Beneo

While multiple factors from price to functionality determine which fiber is best for any given application, chicory root fiber (inulin) is gaining ground with many food formulators owing to its non-GMO credentials and the fact that consumers see it as more ‘natural’ than some corn-based fibers, claims Beneo, a leading supplier.

News in brief

Glyphosate ‘probably carcinogenic to humans’, says IARC; conclusion ‘not supported by scientific data’, says Monsanto

Monsanto says the view of the International Agency for Research on Cancer (part of the World Health Organization) that the herbicide glyphosate is “probably carcinogenic to humans" is at odds with the conclusion reached by “all regulatory agencies around the globe”.

Fiber… Are you getting enough?

Can oatmeal save the cereal industry from slumping sales?

Manufacturers are rolling out a vast array of new oatmeal products in an effort to meet consumers’ growing demand for healthier fiber- and protein-packed breakfasts and to offset declines in cold cereal sales in the U.S.

General Mills revamps product development, marketing to mirror start-ups, small brands

Food giant General Mills is tearing a page from the playbook of the start-ups and small brands with which it competes to change how it develops and markets new products. 

Savory bars ‘reinventing’ sports nutrition

America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.

Bread is back! Dave's Killer Bread takes on the carb-bashers at Expo West

While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.

Fiber ... Are you getting enough?

BioNeutra’s VitaFiber offers 3-in-1 benefits of a prebiotic, fiber and low-calorie sweetener

BioNeutra’s VitaFiber, a soluble dietary fiber, prebiotic and low-calorie sweetener all rolled into one, is a triple-threat that can help manufacturers meet growing consumer demand for less sugar, more fiber and foods and beverages that promote gut health. 

Cooking pasta removes certain wheat allergens

Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.

Snyder’s-Lance: ‘Industry first gluten-free sandwich cracker is major innovation’

Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.

General Mills launches new Nature Valley, Chex Mix Popped, Bugles Ranch lines at AWMA 2015

General Mills has whipped the covers off four new bakery and snack products for C-store retailers at AWMA 2015 in Las Vegas.

Banana flour is gluten-free, grain-free and rich in potassium and resistant starch

Banana flour: The next big thing in the gluten-free toolkit?

Banana flour –dried unripe banana milled into powder – is still a novel concept for American consumers, but the Utah-based entrepreneur behind WEDO (which claims to be the only banana flour company in the US) reckons 2015 could be the year it hits the mainstream.

News in brief

Member states back national bans for GM crops

EU member states have voted to allow national governments to ban or restrict cultivation of genetically modified (GM) crops even when approved at EU level, meaning the new rules will be written into law.

Solazyme awarded ‘clear and complete’ victory in legal dispute with Roquette over aborted algae ingredients JV

Microalgae specialist Solazyme says it has secured a “clear and complete victory” over its former French business partner Roquette in a legal dispute over intellectual property rights following the 2013 collapse of their joint venture Solazyme Roquette Nutritionals (SRN).

Introducing peanuts early could reduce allergies & increase marketing opportunities

New research suggesting early introduction of peanuts could significantly reduce children’s risk of developing a potentially fatal allergy to the groundnut could create a marketing opportunity for food manufacturers to develop new products for young children, according to an allergist and immunologist. 

Judge: A reasonable consumer might be deceived by presence of SAPP in ‘all-natural’ baking mixes

The latest in a series of class action lawsuits filed over the use of synthetic leavening agent sodium acid pyrophosphate (SAPP) in foods marketed as ‘all-natural’ has been given the green light by a federal judge. 

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