These are all the posts that have been tagged with health.
DuPont Nutrition & Health has produced a consumer survey revealing untapped potential for bakers to develop more and better-quality products with extra nutritional benefits.
According a recent Mintel report, one in ten people avoid gluten and 15% of households avoid gluten and wheat; more than half because they believe it’s part of a healthy diet.
With one set of major trade shows in the form of ISM and ProSweets already done for the start of the year, we are now looking to the next key event in Cologne, Anuga FoodTec.
Tna has announced that it recently upgraded its flagship NID M3000 mogul to improve operational efficiencies and ensure the equipment adheres to the highest hygiene and safety standards.
In a survey of 2,000 consumers in the UK, US, Spain and Australia, carried out by New Nutrition Business, 79% of consumers revealed that they find messages surrounding health, food and nutrition confusing.
Since taking up his position of Caobisco president 18 months ago, Alessandro Cagli believes the industry has made solid progress in terms of collaboration, education, innovation and product formulation. Katie Smith reports.
Here is your weekly round-up of sweets and snacks news from our sister site, Sweets and Savoury Snacks World.
The European Food Safety Authority (EFSA) is seeking feedback on the approach it plans to take for its upcoming assessment of dietary sugars.
Healthy baked goods brand Modern Baker has received a £763,000 grant from Innovate UK to lead a two-year research and development project into improving the nutritional quality of bread.
Starting the new year afresh, many of us are turning our attention to what we eat this month in order to shift some of the festive weight.
Children should be limited to eating just two snacks of no more than 100 calories a day to cut their sugar intake, a UK health body has warned.
Producer of natural sweeteners, flavours, and botanicals Layn has announced the opening of its European office in Savona, Italy.
This week, the Confectionery Production team are busy pressing the December 2017/January 2018 issue, which has got me thinking about this year’s key trends.
Chocolate and cocoa products manufacturer Barry Callebaut has developed a range of solutions to reduce sugar in confectionery products without compromising on taste.