Kellogg Australia reckons there’s a new breakfast cereal trend afloat as consumers replace traditional milk with yogurt or fruit juice, but Mintel’s innovation head says this is nothing new.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
Another cooker-extruder line from UK-based APV Baker is on its way
to South America to help a long-established family cereal company
increase its production as it strives to stay ahead of the leading
multinationals.
APV Baker is supplying equipment to produce a wide range of
breakfast cereals at a major new plant in Germany. Food producer
Nordgetreide is opening the new facility near Saarbrucken - an
ideal location to serve the western European...
The French are among the most frequent breakfasters in Europe,
according to a recent study - but traditional tastes are changing
rapidly with cereals beginning to take considerable market share
from the less trendy crackers and biscuits....
Despite repeated pledges to tackle the problem, many of the big
brand breakfast cereals on supermarket shelves in the UK still
contain excessive levels of sugar, salt and fat, according to new
research from the Consumers' Association...
The Classica Group believes it has successfully demonstrated the
effectiveness of its microwave pasteurisation technology for
extending the shelf life of packaged fresh waffles and french
toast.
It is an undeniable truth of the western world that the days of
'going to work on an egg' are fast disappearing into the
advertisement archives of the 1970s. Busier working lives, eating
for energy rather than pleasure and...
