beneoThere’s an entire spectrum of nutrients associated with sports nutrition. It’s impossible to pack them all into a single product and still deliver on taste. Identifying the product’s performance goal can help with nutrient selection. Managing blood sugar is one goal that can make workouts more effective and sustainable. “Alternative sweeteners are redefining the common approach of the sports nutrition… Read more »
Food manufacturers will have more reason to reduce added sugars in their products once the new Nutrition Facts Label becomes mandatory, and that’s especially true for makers of sweet baked foods. The Food and Drug Administration has mandated that a new Nutrition Facts Label include a line for added sugars, which is not on the current panel. Stevia and other… Read more »
The Consumer Price Index for baked foods and cereal products rose 0.2% in August, according to the Bureau of Labor Statistics of the U.S. Department of Labor. The index for all food at home, meanwhile, decreased 0.1%. Of the 18 items followed by Milling & Baking News, a sister publication of World Grain, 11 posted month-over-month increases and 7 finished… Read more »
With a universal increase in the consumption of ready-to-eat foods and rapid urbanization around the world, a new market insights report entitled Baking Ingredients Market – Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2016-2014, foresees a market that was valued at US$11.79 billion in 2015 growing to US$18.13 billion by 2024, with a compound annual growth rate of 4.9 per cent.
Generally weak sales performance of U.S. baked goods within the center aisles of the store has resulted in a migration of sales volume toward the perimeter, suggested Todd Hale, principal of Todd Hale, LLC, and former senior vice-president, consumer and shopper insights, with Nielsen.
A petition to amend US food additive regulations by increasing the safe limit of vitamin D in yeast-raised baked foods was reported by the Food and Drug Administration in The Federal Register of 17 December. Lallemand, Inc., Montreal, QB, filed the application “on behalf of the US baking industry” to raise the safe limit to 400 IU of vitamin D… Read more »