Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
General Mills has reduced the sugar in its children’s cereals by an additional 8 per cent in 2010 and aims to introduce further reductions to its Big G cereals range.
Encapsulating vanillin in beta-cyclodextrin could improve the water
solubility of the compound, as well as offering protection against
oxidative degradation, suggests research from Greece.
Manufacturers on the health wagon will welcome news this week that
food scientists have designed free radical beating crisps, complete
with an oregano flavour.
