Britain's Federation of Bakers will next month be hoping to improve
the image of bread, still one of the nation's favourite staple
foods but suffering from the growing popularity of the US-imported
low-carb diet.
Beghin Meiji claims to have revolutionised the bakery world with
its Actilight, which can be added to white breads to offer the same
intestinal health benefits attributed to wholemeal.
Research now underway will provide the means to develop novel forms
of bread, and other foods, which contain increased amounts of
soluble fibre, making them far healthier than they currently are.
European consumers have had their fill of bread it seems, and its
role as a staple food is set to decline over coming years.
Currently, it is most successful in Germany, where it is regarded
as a healthy food, but players in this...
Nestle subsidiary Cereal Partners UK has entered the rapidly
growing cereal bar market, with the launch of three new bars. The
'Cereal and Milk Bars', already available in France, Portugal and
Spain, are made from the Nestle...
A new energy bar with guarana has been launched by UK confectionery
group Cadbury Schweppes, the first 'mainstream' chocolate bar to
enter the energy market. Boost Guarana is said to offer as much
extra energy as an energy...
A new type of durum wheat allows bakers to make bread without the
need for fatty shortening agents. Good news for those wanting to
shed a few kilos without cutting out the odd sandwich.
More than 60 per cent of nutrition bars tested in a recent survey
failed to live up to their label claims, independent researcher
ConsumerLab.com reports this week
