Bakery

“As soon as you make an item on the nutrition label bold, you are venturing into public policy, which was the challenge with the design initially,” said Burkey Belser, who designed the original nutrition label.

Nutrition label update: A tweak or an overhaul?

By Maggie Hennessy

On Thursday the Obama administration unveiled the changes that the Food and Drug Administration drafted to the nutrition facts panel (see what the FDA is proposing here). In anticipation of the announcement, the Center for Science in the Public Interest...

Gluten-free bakery, oats the next big star?

Special Edition: Gluten-free

Could oats be the next gluten-free star?

By Kacey Culliney

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

Special edition: Gluten-free

Pulses for gluten-free: ‘We are what they need,’ says Best Cooking Pulses

By Stephen DANIELLS

From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...

“One thing we were conscious of from the start was not growing too quickly, which does happen with chef-driven brands,

Special edition: gluten-free

Cup4Cup on growing 'appropriately' in the exploding gluten-free products market

By Maggie Hennessy

Two years after famed restaurateur Thomas Keller and his R&D chef Lena Kwak launched Cup4Cup (C4C), a multipurpose gluten-free flour blend targeting celiac and gluten-intolerant consumers, the brand is eyeing “controlled” growth into mainstream channels...

The risk of dying from heart disease increased exponentially with the amount of added sugars consumed

Sugar consumption linked to heart disease death risk

By Caroline SCOTT-THOMAS

Excessive consumption of added sugars in drinks, snacks and sweets is associated with an increased risk of dying from heart disease, according to a major US review published in JAMA Internal Medicine.

Super Bowl XLVIII: Who won the battle of the brands?

Super Bowl XLVIII: Who won the battle of the brands?

By Elaine WATSON

UPDATED: As the Seattle Seahawks and the Denver Broncos squared up at the MetLife Stadium in New Jersey on Sunday, the nation’s biggest food and beverage firms battled for supremacy during the commercial breaks. We know who won the game, but who won the...

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