I’m keynoting a meeting to celebrate publication of 8 articles about SNAP in a special section of the American Journal of Public Health. 9:30am – 11:00am, CUNY Graduate School of Public Health & Health Policy, 55 West 125th Street, 7th Floor Auditorium. Participants: Mariana Chilton , Nevin Cohen, Nick Freudenberg, Brynne Keith-Jennings, Jennifer Pomeranz, Alfredo Morabia, Janet Poppendieck. Information is here.
BakeryandSnacks.com on “free-from” labels
I love “free-from” labels (no sugar, no salt, no GMOs, no gluten, etc). My first question is always “OK, so what IS in them?”
But “free-from” works for marketing, as these articles show.
What is driving the free from trend – grain-free, gluten-free, lactose-free, egg-free, dairy-free, sugar-free, fat-free and even free from additives, animal products and unrecyclable properties – and will it have legs?
Research shows consumers perceive free from (and clean label) products to be healthier and are synonymous with the wider trend of sustainability and social responsibility. However, the big challenge for producers remains to create products that have the same texture, taste and mouthfeel as regular products. Despite their desire for more natural foods, consumers are not prepared to sacrifice these ideals.
We examine the ingredients being developed to accommodate the consumer’s growing penchant for healthy snacking driving the growth of alternatives to traditional snack ingredients.
- Potassium bromate in bread: Outlawed in Europe, but considered safe in America: Bread has been baked for millennia using the same basic ingredients – flour, yeast, salt and water. However, what many Americans may not know is that some of their breads may also contain ingredients that are banned in many countries, including the EU and Canada… Read
- Will low FODMAP be the new gluten-free? Industry trend watchers have hinted that interest in following a Low FODMAP lifestyle could grow in popularity to rival the gluten free trend… Read
- Overcoming the challenge to create vegan baked goods without compromising on taste and texture: Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, looks at the challenges facing food makers of vegan products regarding texture and sugar… Read
- When product innovation, legal compliance and marketing collide: The labeling challenges of the vegan trend: Marjolein Regelink, international regulatory advisor at food labelling compliance expert Ashbury Labelling, looks at the challenges of labeling snack products like vegan chocolate… Read
- ‘The sky’s the limit’ for Kelloggs’ vegan jerky: The US cereal and snack giant unveiled Leaf Jerky at Natural Products Expo East in Baltimore, Maryland, earlier this month, mooted to appeal to vegan, vegetarians and flexitarians alike… Read
- Kind Healthy Snacks fingers synthetic dyes for retail failure of its Fruit Bites: Kind is pulling its line of better-for-you fruit snacks – made without dyes – from store shelves because of poor sales, noting kids ‘prefer to eat snacks that resemble candy gems.’.. Read
- At IBIE, Bartek hopes malic and fumaric acid can win over mass-scale artisan bread: The Canadian acidulant producer presented its ingredients at the International Baking Industry Exposition (IBIE) for the first time, following a refreshed marketing approach and private equity acquisition… Read
- Mondi, BASF & COROOS create prototype stand-up pouch from recycled plastic: Mondi, BASF and COROOS, a European company in the preservation of fruits, vegetables and pulses have produced a stand-up pouch that is safe for food contact, partly made with raw material, derived from chemically recycled plastic… Read