Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
Consuming matcha in some form may have stress-reducing effects even on people who do not drink green tea, according to a Japanese study that used matcha cookies as its intervention.
Flavonoid-rich cocoa supplements may improve biomarkers of heart health, boost mobility, and improve the quality of life for people over 55, suggests a new study.
While there has been an explosion in interest over colloidal delivery systems in recent years there has also been disconnect between primary research and commercialisation, says one expert who believes a novel ‘delivery by design’ approach could speed...
Celebrity-endorsements on social media could be exacerbating our nationwide rise in diet deficiencies, an expert has said in response to a doctor's call to ban all celeb social media ads for diet products.
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
A former professional footballer has scored a kick-up in sales for his “world’s healthiest bread” after appearing on BBC’s Dragons’ Den on Sunday (November 11th).
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
PepsiCo has announced it will select 10 startups that can drive change to the industry to support the launch of its food and beverage accelerator program in North America.
The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
NutraIngredients is on the hunt for entrepreneurial start-ups to join our session on innovation and pitch their company and ideas to a room full of top experts at this year's Sports Nutrition Congress in Brussels this September. Do you have what...
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
Nestlé is top for addressing the double burden of obesity and malnutrition, and while many firms have stepped up efforts, a "disappointing" number have too many unhealthy products in their portfolios, according to the Access to Nutrition Index...
A vitamin drinks brand is expanding into confectionery with its vitamin chewing gum: seeing the potential of both products to appeal to on-the-go consumers.
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
‘Concerns about processed sugar and the impending sugar tax means today’s consumers are looking for healthier and natural alternatives across all categories, including confectionery.
Breakfast cereal giant Kellogg Company is doubling the vitamin D content in its cereals to ‘help tackle the chronic low levels of Vitamin D in the UK.’
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
The market for functional foods containing omega-3 is ripe for innovation in Asia and the Middle East, with one start-up claiming it can provide 250mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in 30g of chocolate.
Health-conscious people will choose healthy foods anyway – but visual cues, rather than words, can help those who are less health-conscious to make better food choices, researchers say.
‘Healthy snacks, including a wide range of bars, are flying off the shelves. As a consequence of functional ingredients, snack bars are being revamped as version 2.0.
Calories in processed foods such as pizzas and readymade sandwiches could be capped in the UK, according to recommendations in an upcoming report by advisory body Public Health England (PHE).
Swapping out refined grains for whole grains does not cause significant shifts in our gut microbes or better insulin resistance – but does result in weight loss, lower food intake, and reduced systemic inflammation, say researchers.
The stubborn rise of obesity rates in America despite the launch of a wide-range of calorie-restricting ‘diet’ products and exercise plans underscores the difficulty of weight loss, but emerging research on the role of the gut microbiota in the battle...
Australian study couldn't convince enough pregnant women to eat chocolate daily
A trial testing the powers of dark chocolate reducing pre-eclampsia has failed after only 3.5% of the needed participants signed up for a daily dose of the sweet treat.
DuPont in Japan says it is striving to spur innovation in the supplement and functional food space for the ageing population by launching 11 ‘smart ageing’ concepts at this week’s HI Japan show.
Stevia’s health benefits go beyond sugar reduction – it could also be a natural alternative for treating metabolic disorders, such as obesity and type 2 diabetes, say researchers.
Professor Alessandra Bordoni is one of the project coordinators of Pathway 27, and leader of the Nutrition Unit at the Campus of FoodScience, University of Bologna. In this NutraIngredients video, she explains the background to Pathway 27, updates us...
People in New Zealand need to be more aware of how increasing polyunsaturated fats, dietary fibre, and plant sterols in their diets can help cut cholesterol.
The term ‘nutritious’ is regularly used in product marketing, but the way in which consumers and ‘experts’ view the word may be different, say researchers calling for an agreed definition.
Prinsen Food Group is set to buy Gustav Berning in a deal that will see the two merge to become one of the largest manufacturers of private label and branded active nutrition products in Europe.
The European Commission (EC) has conditionally cleared a two-way deal acquisition between FMC and DuPont, based on promises that both companies will divest parts of their existing business.
Biofortification alone is not enough to enhance bread with optimum iron and zinc levels to fight deficiencies, a study says as it cites other production methods that should factor in its creation.
Probiotic giant Ganeden says its new immune ingredient looks to take the benefits of its validated strain into categories and areas that probiotics cannot be used.
PepsiCo announced today the eight European nutrition start-ups it has chosen for the first Nutrition Greenhouse programme, offering one winning company €100,000.
Roquette will invest €40 million to increase the capacity of its Northern France pea processing site in Vic-sur-Aisne in a bid to meet growing global demand for plant-based protein.
Supplementing the diet with inulin-type fructans may improve the function of the endothelium in blood vessels and reduce the risk of metabolic disorders-related cardiovascular diseases, says a new study.
An open letter penned by three leading health and consumer organisations - together with five food companies - calls for the ‘urgent adoption’ of nutrient profiles in the context of the EU health claims framework.
