To a backdrop of the Asean regulatory harmonisation process, a number of European Union officials have descended on Kuala Lumpur to attend a forum designed to apply the older bloc’s knowledge on the subject.
“almost any carbohydrate-containing food would induce a reduction of post-prandial blood glucose responses"
EFSA has agreed ‘high-fiber sourdough rye bread’ may significantly reduce post-prandial glycaemic and insulin response compared to glucose, but refused a health claim from Fazer in Finland because all foods would have the same effect in comparison to...
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
The levels of iodine provided by fortified breads is not enough to provide for the requirements of pregnant women and their developing babies, according to new research which recommends the additional use of supplements.
Dairy, bakery and beverages account for 72.9 percent of functional foods in the world’s biggest markets with energy/mood enhancement, gut health and heart health the dominant claims, according to a Leatherhead Food International report.
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
The board of the UK's Food Standards Agency yesterday gave the
go-ahead for the recommendation on mandatory folic acid
fortification be made to health ministers, but it remains unclear
whether the nutrient will be added to flour...
Bread enriched with lupin kernel flour at the expense of wheat
flour reduced energy intake and increased the feeling of fullness,
says new research from Australia that may have important
implications for weight management.
Functional bakery products trail behind beverages and dairy in
terms of the global functional food market but in one European
market - Germany - functional bread is showing good growth,
according to market analysts Euromonitor.
Three British food industry bodies have joined forces to promote a
new diet which they hope will prove just as popular as the low-carb
Atkins fad currently sweeping the nation - and which will, they
hope, get consumers eating carbohydrate-rich...
The market for functional food products has grown steadily for
several years now, focusing primarily on the dairy sector. But
other sectors of the food industry, such as bakery and snacks, are
beginning to see more functional products...
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
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...