A large number of global breakfast cereal manufacturers are failing
to take advantage of the potential for their products in markets
such as Eastern Europe and Asia, according to consumer analyst
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
The American Dietetic Association is seeking to stir up debate over
the nation's breakfast tables. Girls who skip breakfast are more
likely to miss out on dietary sources of calcium and fiber than
those who regularly eat the...
The low-carb trend and a general move towards healthy eating, plus
the ongoing search for convenience and ease-of-use were the three
factors that shaped the US breakfast market in 2004, according to a
The French are among the most frequent breakfasters in Europe,
according to a recent study - but traditional tastes are changing
rapidly with cereals beginning to take considerable market share
from the less trendy crackers and biscuits....
Controversy linked to the most common food ingredient in the world
continues as the UK health minister sparks a row with the food
industry after rejecting their plans to slash salt levels in food
products. The minister accuses the...