U.K. Pastry Shop Says Its Italian Cake Bars Boost The Metabolic Rate July 17, 2012: 12:00 AM EST A London-based start-up patisserie claims that its Italian pastries – in the form of cake bars –  contain a blend of natural ingredients that encourage the body to burn calories. The line of nine bars in a variety of flavors contain L-carnitine, guarana and green tea, all of which purportedly boost the body’s metabolic rate. Each bar also packs between 110 and 150 calories, but the bakery doesn’t say whether the calories burned equals the calories consumed. The founder of Klever Kalories says it hopes to expand its product line to cupcakes and savory snacks, such as crisps (AKA potato chips). Lisa Riley, "The Klever cakes that claim to burn calories", The Grocer, July 17, 2012, © William Reed Business Media Ltd

Domains FOOD TRENDS Ingredients Marketplace Innovation Cereals & Bakery Geographies Worldwide EMEA Europe United Kingdom

Cut Salt And Sugar In Bread Recipes By Using Novel “Layering” Technique July 17, 2012: 12:00 AM EST Dutch scientists have found that bakers can add up to 25 percent less salt or sugar to bread recipes without loss of flavor by introducing the ingredients in layers or stripes. The technique intensifies the flavor, despite the smaller amounts of salt or sugar. The researchers say the key is the contrast between very salty and less salty (or very sweet and less sweet) areas: it causes the taste to register more intensely in the brain. The technique might be accomplished, for example, by making a loaf of bread with a mix of a saltier dough with a less salty dough. Overall, less salt is used though the flavor is just as satisfying, and healthier. Pat Hagan, "Could using LESS salt be bad for your health", Daily Mail, July 17, 2012, © Associated Newspapers Ltd

Domains FOOD TRENDS Ingredients Marketplace Research Cereals & Bakery Flavors & Colors Geographies Worldwide EMEA Europe Netherlands

Worries About Calories, Costs, Ring The “Death Knell” For Restaurant Bread Baskets July 17, 2012: 12:00 AM EST Blame two key trends for the near disappearance of complimentary baskets of bread in restaurants these days: rising costs and rising concerns about calories. Restaurants, especially smaller ones, can’t afford to provide a basket full of bread that could eventually be tossed in the trash. Bread is still available, of course, but often only by request, and for a price. The other problem has to do with calories, a reflection of increased consumer awareness of expanding waistlines. According to an NPD analyst, bread consumption has been on the decline for two decades because “the thing people are more interested in than anything else is, how many calories am I putting in my body?” Laura Reiley, "In food trend, fewer restaurants offering free bread baskets", Tampa Bay Times, July 17, 2012, © Tampa Bay Times

Domains FOOD TRENDS Advice & Policy Bodily Needs Ingredients Consumers Cereals & Bakery Trend Research & Commentary Geographies Worldwide North America United States of America

British Bakery Warburtons Forges Plan To Weather Hard Times July 12, 2012: 05:54 PM EST The U.K.’s largest retail baker, Warburtons, is tackling the slumping baked goods market head on, by first acknowledging that the familiar “old-fashioned standard sliced white and brown loaves” have declined in popularity. The company has forged a plan for the future that includes diversification of its product line. As a first step, it had unveiled various "sandwich alternatives" such as lean, low-calorie bread slices (“thins”), pitas and wraps created to meet the demand for low-carb meals. It has also launched a line of snacks, including pita chips, and  gluten-free products through retailers and pharmacies. Tom Bawden , "Baker using its loaf as profits are sliced", Independent, July 12, 2012, © independent.co.uk

Domains FOOD TRENDS Ingredients Cereals & Bakery Geographies Worldwide EMEA Europe United Kingdom

Sprouted Soy Products Developed For Baked Goods Industry July 12, 2012: 12:00 AM EST Hungarian firm Fitorex Group Ltd has developed a sprouted soy product for use by baked goods companies targeting the health-conscious and “free from” market. The new variety of YASO is pasteurized and low in carbohydrates, non-GM, gluten-, lactose- and cholesterol-free, and contains no additives or chemicals. YASO also provides a complete protein, dietary fiber, vitamins and omega 3 and 6 fatty acids. “YASO is well-suited for diabetics, weight loss management and gluten-free diets," the company says. "Work Starts On World’s First High Yield Industrial Production Of Sprouted Soya Raw Material: Yaso®", News release, Fitorex, July 12, 2012, © Yaso/Fitorex Group

Domains FOOD TRENDS Ingredients Marketplace Innovation New Products Cereals & Bakery Functional Foods Geographies Worldwide EMEA Europe Hungary

New Special K Snacks Try To Strike A Balance Between Sensible And Decadent July 10, 2012: 06:12 PM EST The Special K brand (Kellogg) continues to position itself as a weight management tool for women with its new line of Special K snacks. The products are targeted at women who “play tug-of-war between the need for a sensible snack and cravings” for sweets. The brand has added Special K Pop Corn Chips and Pastry Crisps (Chocolaty Delight and Brown Sugar Cinnamon) to its popular Special K Cracker Chips. The company said it is also re-launching Special K Protein cereal to meet the demands of consumers looking for protein and “to feel full longer”. "From Flavors to Pop Culture, Hot Trends and Insights Drive New Products From Kellogg", News release, Kellogg Co., July 10, 2012, © Kellogg Co.

Domains FOOD TRENDS Ingredients Marketplace Innovation New Products Cereals & Bakery Geographies Worldwide North America United States of America

Herbs And Spices Can Play A Role In The Global Fight Against Obesity July 9, 2012: 06:46 PM EST Presenters at a scientific meeting of the research arm of spice manufacturer McCormick & Company recently reviewed scientific research on the potential weight management benefits of culinary herbs and spices. A University of Colorado scientist said small changes in lifestyle and diet, like eating spices “that increase satiety,” could be both beneficial and sustainable. A Dutch scientist noted that consuming red pepper containing capsaicin induces feelings of fullness. And a University of Illinois researcher listed  the health benefits of compounds found in Latin American herbs, spices and herbal tea. "McCormick Science Institute Scientific Advisory Council Convenes in UK", News release, McCormick & Company, July 09, 2012, © McCormick & Company

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Research Nutrition Cereals & Bakery Geographies Worldwide North America EMEA United States of America Europe United Kingdom

New Lupin-Based Breakfast Cereal Packs A Nutritional Punch July 3, 2012: 12:12 AM EST Western Australia university researchers have teamed with a local food manufacturer to produce a lupin-based breakfast cereal that is low glycemic index, gluten free, high in dietary fiber and protein, and low in fat. Other breakfast cereals on the market contain small amounts – two to three percent – of lupins, though a minimum of 20 percent is necessary to provide health benefits. The new Super Lupin cereal contains 30 percent lupins. The product, manufactured by Lupin Nutrition Food, comes in five varieties: plain, blueberry, blueberry with fruit and nuts, tropical, and banana. "Lupin Enriched Cereal Has "Huge Worldwide Potential"", Food Ingredients First, July 03, 2012, © Curtin University/ CNS Media BV

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Innovation Nutrition Cereals & Bakery Geographies Worldwide Asia-Pacific Australia

Research Shows Organic Tomatoes Are Richer In Healthy Nutrients July 3, 2012: 12:47 AM EST Spanish researchers have shown that organically-grown tomatoes are richer than conventional  tomatoes in compounds that are beneficial to human health. Known as polyphenols, the compounds have been associated with prevention of cardiovascular and degenerative diseases, as well as some forms of cancer. The researchers say the difference between organic and conventional tomatoes is found in the manure used as fertilizer in organic farming. Plants respond to the manure by activating defense mechanisms that increase the levels of all antioxidants. “The more stress plants suffer, the more polyphenols they produce,” the authors said. Anna Vallverdú-Queralt et al., "Evaluation of a Method To Characterize the Phenolic Profile of Organic and Conventional Tomatoes", Journal of Agricultural and Food Chemistry, July 03, 2012, © American Chemical Society

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Research Nutrition Fruit, Vegetables & Nuts Geographies Worldwide EMEA Europe Spain

“Healthier” Pizza May Soon Reach U.K. Supermarket Shelves July 3, 2012: 01:04 AM EST A Scottish university professor working with a private firm is developing what he claims is “the only nutritionally balanced pizza you can buy,” though the pizza is not actually on the market yet. The first three versions of the healthier pizza include fairly traditional toppings: cheese and tomato, spicy chicken with peppers and jalapeños, and ham and pineapple. What’s new and different, however, is a base flecked with Hebridean seaweed, a low-sodium seasoning that provides iron, iodine and vitamin B12. The tomato sauce contains red pepper to boost the vitamin C content. The developers are negotiating with a major U.K. supermarket chain to put the new products on store shelves. Felicity Cloake, "Healthy pizza: too good to be true?", Guardian, UK, July 03, 2012, © Guardian News and Media Limited

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Innovation New Products Nutrition Cereals & Bakery Geographies Worldwide EMEA Europe United Kingdom

Fast Food Diet Puts Chinese In Singapore At Extreme Risk Of Type 2 Diabetes July 2, 2012: 12:00 AM EST A study conducted by U.S. scientists in Singapore has found that a diet that includes large amounts of fast food significantly increases the risk of developing type 2 diabetes. People who eat fast food meals only once a week increase the diabetes risk by 20 percent compared to those who avoid fast food altogether. The risk skyrockets to 80 percent when people consume fast food items four or more times a week. The findings were based on data from a 16-year study of the eating habits of 52,000 Chinese residents of Singapore who experienced a recent and sudden transition from traditional foods to Western-style fast food. Andrew O. Odegaard et al., "Western-Style Fast Food Intake and Cardio-Metabolic Risk in an Eastern Country", Circulation, July 02, 2012, © American Heart Association, Inc.

Domains FOOD TRENDS Ingredients Junk Geographies Worldwide North America Asia-Pacific United States of America Singapore

“Coffee Cookie” Provides A Morning Buzz Without The Liquid June 29, 2012: 07:32 PM EST A former New York commodities broker with a taste for the morning caffeine jolt is making and marketing cookies nationally that feature an unusual ingredient – caffeine. Dubbed “Buzz Strong’s Real Coffee Cookie,” Carl Weisberg’s creation is based on a “coffee cookie” he happened upon in a hospital bakery in 1998 that “didn’t taste good.” With help from a local bakery, Weisberg and his wife came up with a new recipe that includes Belgian-style white and dark chocolate chips, vanilla from Tahiti, and coffee from Brazil. About 80 percent of the company’s revenues, however, comes from a version of the cookie that contains no caffeine and is sold mainly in schools. Nancy Pasternack, "Yuba City coffee cookies attracting buzz near and far", Appealdemocrat.com, June 29, 2012, © Freedom Communications

Domains FOOD TRENDS Bodily Needs Ingredients Nutrition Cereals & Bakery Geographies Worldwide North America United States of America

Menu Innovation At Wendy’s Includes A Fresh Look At Bread June 28, 2012: 07:15 PM EST Dublin, Ohio-based fast food chain Wendy’s plans to revamp its menu with some bread-related innovations that include artisan buns and chicken flatbread sandwiches. The company’s bakery is testing some interesting new creations, among them cheddar-topped jalapeno buns and pretzel rolls that might some day envelop its burger and chicken offerings. "Grilled chicken on a burger bun is yesterday's news," Gerard Lewis, senior vice president of culinary innovation, told a recent gathering of stock analysts at its headquarters. Dan Eaton, "Wendy’s prepping new menu items, focusing on better breads", Columbus Business First, June 28, 2012, © American City Business Journals

Domains FOOD TRENDS Ingredients Marketplace New Products Cereals & Bakery Geographies Worldwide North America United States of America

Green Banana Pasta Is Gluten-Free And Tasty, Study Finds June 28, 2012: 07:04 PM EST Add another weapon to the arsenal in the fight against celiac disease: gluten-free pasta flour milled from green bananas. Gluten is a protein found in wheat and other flours. It triggers the debilitating gastrointestinal reaction known as celiac disease. The new green banana pasta, developed  and taste-tested successfully in Brazil among people with and without celiac disease, also helped with intestinal regularity, cholesterol and glycemic indexes, according to researchers. Other ingredients in the past dought included egg whites, water and thickening gum products. Carrie Murphy, "New Gluten-Free Pasta Is Made From Bananas (And I Want To Eat It!)", Blisstree, June 28, 2012, © b5media Network

Domains FOOD TRENDS Ingredients Marketplace Innovation New Products Cereals & Bakery Fruit, Vegetables & Nuts Geographies Worldwide Latin America Brazil

Fiber One Brownies Now Come In Chocolate Chip Cookie Flavor June 27, 2012: 06:55 PM EST General Mills has unveiled a hybrid snack that it says combines the best of two old favorites: chocolate chip cookies and brownies. Each Fiber One 90 Calorie Brownie (Chocolate Chip Cookie flavor) – a variation on the Fiber One Brownie introduced a year ago – contains five grams of fiber and is made with semisweet chocolate chips in a cookie-batter brownie. It is topped with a chocolate drizzle. The brownies are sold in six-packs that retail for $3.89. "New Fiber One Snack Begs the Question: Cookie, Brownie or Both?", News release, General Mills, June 27, 2012, © General Mills

Domains FOOD TRENDS Ingredients Marketplace New Products Cereals & Bakery Geographies Worldwide North America United States of America

Cupcake Fad Over? Not At Florida Bakery Offering “Adults Only” Treats June 27, 2012: 06:03 PM EST Despite recent pronouncements that the cupcake fad is all but dead, cupcake bakeries in Florida are flourishing, including one whose product line is off limits to minors. The Heavenly Treats Bakery believes it has perfected “adults only” cupcakes that contain rum, tequila, Bailey’s Irish Cream and other liquors. According to the owners, it took awhile to get the recipes just right, but taste tests have been very positive: “people are just going crazy about them,” says owner Marcia Potter. Food writer Maria Sonnenberg notes: “Booze cupcakes are proof the collective national interest in the confections continues red hot.” Maria Sonnenberg , "Cupcakes all grown up", Florida Today, June 27, 2012, © www.floridatoday.com

Domains FOOD TRENDS Ingredients Cereals & Bakery Geographies Worldwide North America United States of America

Food Writers Tweak Pancake Recipes With Unusual Flours, Toppings June 27, 2012: 06:32 PM EST Food writers Heidi Swanson and Betty Rosbottom are determined to make pancakes healthier and more interesting by using different flours and fillings. The flapjack recipes in Swanson’s award-winning cookbook call for substituting a blend of oat flour (fragrant), rye flour (spicy) and whole wheat pastry flour (perfect for pancakes, muffins, quick breads) for plain white flour. As to toppings, Rosbottom smothers her pancake creations with maple butter, lemon ricotta with homemade blueberry syrup, poached apricots and Greek yogurt. Jackie Burrell , "Go beyond basic mixes for fabulous flapjacks", San Jose Mercury News, June 27, 2012, © missoulian.com

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Innovation Consumers Cereals & Bakery Geographies Worldwide North America United States of America

Restaurants Hope To Meet Demand For Ethnic Flavors, Healthy And Gluten-Free Options June 26, 2012: 06:22 PM EST Top trends in the restaurant industry for 2012 – according to a National Restaurant Association report – include a determination to take advantage of the growing interest among Americans in health and nutrition by offering nutritious alternatives to foods like bread and dairy products. A major trend is the industry’s awareness of the need for gluten-free alternatives on restaurant menus. And lastly, the industry is looking to meet growing consumer cravings for ethnic cuisines and flavors, especially Mediterranean and Southeast Asian flavors. Modern Baking staff , "Gluten-free products, food trucks top ’12 trends", Modern Baking , June 26, 2012, © Penton Media, Inc

Domains FOOD TRENDS Advice & Policy Ingredients Cereals & Bakery Regulation Trend Research & Commentary Geographies Worldwide North America United States of America

Irish Company Builds A European Market For Its Hemp Seeds June 25, 2012: 07:20 PM EST Hemp seeds from a different – non-smokeable – variety of the cannabis plant are rich in omega-3 fatty acids and protein, according to Virginia Health Food, a seven-year-old company in Cork, Ireland. The firm is catering to Europe’s growing demand for the seeds, which can now be purchased in supermarkets and added to breakfast cereals, bread and other foods. The founder of the company sourced seeds from independent growers and developed six products initially. She designed the packaging and hired a firm in Ireland to mill the seeds and package them under contract. The company now has 12 products, though the seed-based ones are the most popular. Flax seed products account for close to 80 percent of sales. Trish Dromey, "From little seeds big business grows", Irish Examiner, June 25, 2012, © Examiner Publications (Cork) Limited

Domains FOOD TRENDS Bodily Needs Ingredients Nutrition Cereals & Bakery Geographies Worldwide EMEA Europe Ireland

Researchers Develop Tasty – And Gluten-Free – Baked Goods From Sorghum June 25, 2012: 07:28 PM EST Food scientists at Kansas State University – working closely with a student who suffers from celiac disease, a severe reaction to the protein gluten – have developed palatable, gluten-free  baked goods based on the grain sorghum. Products so far include tortillas, breads, Belgian waffles and waffle cones. They have also determined that a specific particle size of sorghum flour has a lower glycemic index rating than grains like wheat, corn and rice. The researchers believe the new uses for sorghum, which is mostly used as animal feed, will also benefit sorghum farmers. "Grain of sense: Research with gluten alternatives shows promise for Kansas sorghum farmers and consumers", States News Service, June 25, 2012, © States News Service

Domains FOOD TRENDS Bodily Needs Ingredients Consumers Nutrition Cereals & Bakery Geographies Worldwide North America United States of America

Sales Of Edible Raw Cookie Dough Gathering Momentum June 24, 2012: 11:00 PM EST An Indiana woman and her sister have developed an edible cookie dough that is designed to be eaten raw as a dessert. The creators of the Cookie Dough Café spent five months testing flavors for the dough line, which uses chocolate chips, Oreo cookies, M&M’s candies and homemade brownie chunks. The dough is packed into one-pint jars that are kept chilled. The dough does not contain eggs, so it is safe to eat raw directly from the jar or mixed with ice cream. It can’t be used to make cookies, however, because it doesn’t contain baking soda or baking powder. The Associated Press reports that the dough is rapidly building a market, if positive comments on Facebook are any indication. "SPOTLIGHT: Woman creates edible raw cookie dough", Canadian Business, June 24, 2012, via Associated Press, © The Associated Press

Domains FOOD TRENDS Ingredients Marketplace Innovation New Products Cereals & Bakery Geographies Worldwide North America United States of America Canada

Entrepreneur Launches “Unreal” Candies That Promise Real Nutrition June 22, 2012: 10:50 PM EST A Boston entrepreneur is on a mission to “unjunk” the confectionery world. His latest start-up – Michael Bronner also founded uPromise and Digitas – is called Unreal Brands and its product line features healthier alternatives to popular candies. The candies replace corn syrup, partially hydrogenated oils and other dubious materials with vegetable dyes, pure cane sugar and other natural ingredients. They also contain more fiber and protein. The Boston Herald reports that CVS is beginning to stock its stores with Unreal candies. BJ's Wholesale Clubs, Target and other chains are expected to follow soon. Jerry Kronenberg, "Sounds Unreal, but Boston company actually making healthier candy", Boston Herald , June 22, 2012, © Boston Herald and Herald Media.

Domains FOOD TRENDS Bodily Needs Ingredients Nutrition Cereals & Bakery Confectionery Geographies Worldwide North America United States of America

Replacing Gluten In Bread Requires A Combination Of Substances, Technologies June 21, 2012: 07:45 PM EST A review of scientific literature finds that it takes a combination of substances and techniques to satisfactorily replace gluten in breads. According to the German researchers, to achieve a gluten-free bread that approaches the quality of French bread, no single ingredient – whether gluten-free flours and starches, hydrocolloids and gums, proteins, enzymes, sourdough, or emulsifiers – can replace gluten in bread dough with acceptable results. The researchers discussed the potential benefits of pre-treating dough using high-pressure (HP) processing that modifies proteins and changes the properties of carbohydrates and fats. Oliver Nieburg, "No single ingredient the solution for boosting gluten-free bread quality, finds review", Bakery and Snacks, June 21, 2012, © William Reed Business Media

Domains FOOD TRENDS Ingredients Marketplace Research Cereals & Bakery Cultures, enzymes, yeast Geographies Worldwide EMEA Europe Germany

A Contrarian View Of The Health Impact Of Fructose: It Helps Control Blood Sugar In Diabetics June 21, 2012: 12:00 AM EST Scientific evidence of the dangers of fructose consumption continues to pile up, but new research takes a contrarian view that should cheer up the sugar industry. A Canadian review of 18 clinical trials involving 209 participants with either type 1 or type 2 diabetes found that fructose significantly improved blood sugar control. The improvement was similar to that achieved by an oral anti-diabetes drug. Moreover, the improvement came without adverse impact on body weight, blood pressure, uric acid (gout) or cholesterol. Participants in the trials were fed diets in which fructose was incorporated or sprinkled on foods such as cereals or coffee. Adrian I. Cozma et al., "Effect of Fructose on Glycemic Control in Diabetes: A systematic review", Diabetes Care, June 21, 2012, © American Diabetes Association

Domains FOOD TRENDS Ingredients Carbohydrates & Fibers (sugar, starches) Geographies Worldwide North America Canada

Retail Bakeries Serve Up Mini-Size Treats For Shoppers Concerned About Portion Control June 19, 2012: 08:01 PM EST Size matters in the supermarket bakery department these days, and the smaller the better, according to market researcher Nielsen. Mini-products that satisfy the growing desire for indulgence and portion control are gaining momentum. The range of mini-products includes the basics like brownies and muffins, but also smaller versions of cupcakes, pies and cinnamon roles. Key reasons for the success of mini-size baked goods: shopper perception of value; innovation in product offerings; and sensible package counts that appeal to shoppers’ search for portion control. "In-store sales tracker: Mini products produce big sales growth", Modern Baking, June 19, 2012, © Penton Media Inc.

Domains FOOD TRENDS Ingredients Marketplace Innovation New Products Cereals & Bakery Geographies Worldwide North America United States of America

Lacking FDA Input, Food Companies May Have To Live With Court Definitions Of “Natural” June 18, 2012: 08:27 PM EST As lawsuits pile up, we may be entering an era when claims of ”natural” and “all natural” on food packages begin to disappear, or at least be more tightly defined. Unlike the term “organic,” which is defined and regulated by the FDA, “natural” has been applied by food companies to a wide range of products, more as a marketing ploy than as an accurate descriptor of ingredients. But a rash of lawsuits against companies like Tropicana orange juice, Ben & Jerry’s ice cream, SunChips, Tostitos, and Kellogg’s Kashi line may change all that. Meanwhile, the FDA apparently has no plans to define “natural:” it continues to urge the food industry to be “truthful and not misleading” when using the claim. Caroline Scott-Thomas , "Another week, another class action: Has 'all-natural' become too risky a claim?", Food Navigator, June 18, 2012, © William Reed Business Media

Domains FOOD TRENDS Advice & Policy Ingredients Natural & Organic Regulation Geographies Worldwide North America United States of America

Unusual Flavor Combo – Bacon And Caramel – Enters Mainstream Food Products June 18, 2012: 09:20 PM EST A sort of underground cult food – the pairing of bacon and caramel in various sweet/savory foods – has burst into the mainstream, according to AFP Relax News. Fast food and restaurant chains and gourmet bakeries are all offering versions of bacon/caramel products: bacon sundaes, sticky buns topped with bacon pieces, maple bacon donuts, and bacon spreads that include bacon jam and bacon marmalade. According to AFP Relax, “the trend is still going strong years after surfacing, as consumer enthusiasm has yet to dampen.” "Bacon and caramel sticky bun proves odd flavor pairing still sizzles", AFP Relax News , June 18, 2012, via Yahoo! News, © AFP Relax News

Domains FOOD TRENDS Ingredients Marketplace New Products Cereals & Bakery Geographies Worldwide North America EMEA United States of America Canada Europe Germany

Healthy Eating Trend In Quebec Sours Snack Cake Sales June 14, 2012: 09:51 PM EST The fitness trend has quietly overtaken the Canadian province of Quebec, and it’s proving to be an unhealthy development for at least one segment of the economy. Healthy eating is costing Montreal-based cheese and dairy giant Saputo Inc., owner of sweet snack cake bakery Vachon, a lot of money. The company took a fourth fiscal quarter write-down of $125 million, because of “stagnating growth in the market-wide snack-cake sales.” Francophones are turning away from snack cake favorites like Jos. Louis and May West, nudged by a government program that is encouraging healthy eating in public primary schools. It will ban junk food in hospitals and other healthcare facilities within a year. Bertrand Marotte, "In the home of the Jos. Louis, market for sweet snacks turns sour", The Globe and Mail , June 14, 2012, © The Globe and Mail Inc

Domains FOOD TRENDS Ingredients Cereals & Bakery Geographies Worldwide North America Canada

Demand For Sandwiches Signals Growth Opportunity For Limited- And Full-Service Restaurants June 13, 2012: 10:26 AM EST Consumer demand for lower prices, more variety, fresher and healthier products and flexible portions have driven restaurants to refresh their lunch and dinner menus with sandwiches, according to market report from Technomic. Despite a drop in the overall number of restaurants in the U.S. – 4,500 were closed in 2011 –  the limited-service sandwich segment added 800 units. Subway itself added 872 franchises. A key finding: 41 percent of consumers ages 25-34 want more restaurants to offer mini-sandwiches that can be eaten as a snack or light meal. That’s up from 26 percent in 2010. Consumers want “greater customization and broader sandwich options.” "Sandwich innovations keep restaurant customers coming back for more, finds Technomic", Technomic report, June 13, 2012, © Technomic

Domains FOOD TRENDS Ingredients Marketplace Innovation Cereals & Bakery Geographies Worldwide North America United States of America

Battle Over Sugary Diets Drags On June 11, 2012: 10:07 AM EST Nutritionists, the sugar industry and governments remain locked in a battle for the hearts, minds and wallets of Americans. According to an American Heart Association spokesman, U.S. adults on average consume 22 teaspoons of added sugar a day. That contributes mightily to obesity, hypertension, type 2 diabetes and risk factors for cardiovascular disease, and makes it a public health policy issue. But sugar industry representatives, like the Corn Refiners Association and the Sugar Association, say sugars have been "unfairly demonized." America’s obesity problem is "much more complicated," they argue. Agreed, some nutrition experts say: sugar itself is not evil. The critical health problem arises when sugar is consumed in super-size quantities every day. Nanci Hellmich, "Nutrition advocates turning sour on sugar", USA TODAY, June 11, 2012, © USA TODAY, a division of Gannett Co. Inc

Domains FOOD TRENDS Advice & Policy Bodily Needs Ingredients Consumers Nutrition Cereals & Bakery Sugars & Sweeteners Regulation Trend Research & Commentary Geographies Worldwide North America United States of America

Crepe Batter Yields A Flat Cake With A Russian Spin And A Rival For Bagels June 6, 2012: 10:57 AM EST Russian immigrants in Brooklyn, N.Y. have adapted an old family recipe to create a thin, flat cake that is a cross between a crepe and a blintz, is a hit in N.Y. city public schools and is a growing rival for bagels. More than two million "crepinis," made from French crepe batter and ingredients such as beef and mushrooms, have been sold in city schools since 2010. The entrepreneurs turn out 6,000 crepinis an hour in their factory, and have been shipping as far away as Texas and Canada. Despite its growing popularity, the crepini is unlikely to displace the bagel in the hearts of New Yorkers, industry experts say, but it does offer an interesting and healthy alternative. Alex Robinson and Simone Weichselbaum , "The new bagel? B'klyn couple introduces Crepini", NY Daily News, June 06, 2012, © NY Daily News.com

Domains FOOD TRENDS Ingredients Marketplace New Products Cereals & Bakery Geographies Worldwide North America United States of America

Most Purportedly Natural Grapefruit Seed Extracts Are Adulterated With Antimicrobials June 5, 2012: 08:01 PM EST Grapefruit seed extracts have been marketed for three decades as natural antimicrobial treatments – used both topically and internally – for eczema, acne, cold sores, athlete’s foot, sore throats, etc. But the nonprofit American Botanical Council has published a review of recent scientific literature that finds most products that contain grapefruit seed extracts are adulterated  with synthetic additives, including the antimicrobials benzalkonium chloride, benzethonium chloride, triclosan, and methyl p-hydroxybenzoate. The researcher who wrote the review concluded that most of the products on the market are “adulterated, and any observed antimicrobial activity is due to synthetic additives, not the grapefruit seed extract itself. John H. Cardellina, "The Adulteration of Commercial “Grapefruit Seed Extract” with Synthetic Antimicrobial and Disinfectant Compounds", HerbalGram. 2012; American Botanical Council, June 05, 2012, © American Botanical Council

Domains FOOD TRENDS Ingredients Marketplace Research Functional Foods Natural & Organic Geographies Worldwide North America United States of America

The Sandwich Trend: Convenience, Economy, Health, And Exotic Varieties June 5, 2012: 10:17 AM EST Americans have discovered – or re-discovered – the convenience and economy of sandwiches, and restaurants have caught on to the trend. Pizza Hut, for example, has added sandwiches to their menu, but with a twist. They package sausage, pepperoni, ham, Italian steak and Buffalo chicken into a rolled pizza crust sandwich. A Technomic report found that 41 percent of consumers ages 25 to 34 want restaurants to offer mini-sandwiches that can be eaten as a snack or light meal, like McDonald's wrap sandwiches. The most popular sandwich in the U.S. these days? According to a food consultant, it’s the Vietnamese banh mi sandwich, a concoction of grilled pork, chicken or beef, pickled vegetables and cilantro. "Pizza Hut launches hot sandwiches in response to emerging food trend", Yahoo! News, June 05, 2012, via AFP Relax News , © AFP Relax News/Yahoo! News

Domains FOOD TRENDS Ingredients Marketplace New Formats New Ways of Eating Research Cereals & Bakery Geographies Worldwide North America United States of America

U.S., Europe Loosen Trade Barriers For Certified Organic Products June 4, 2012: 09:20 PM EST The U.S. and the European Union have partnered to in an “equivalency arrangement” to make it easier to market certified organic products in both regions. The USDA said the partnership, whose goal is to create a level playing field for U.S. organic products in Europe, will open new markets for American farmers and ranchers, create more opportunities for small businesses and create jobs for Americans who “grow, package, ship, and market organic products.” The U.S. has  signed a similar arrangement with Canada; additional equivalency arrangement negotiations have begun with South Korea, Taiwan and Japan. "Streamlined Trade of Organic Products between United States and European Union Begins", Press release, USDA, June 04, 2012, © USDA

Domains FOOD TRENDS Advice & Policy Ingredients Natural & Organic Regulation Geographies Worldwide North America EMEA United States of America Europe

Israel Exports Its Wide Variety Of Flatbread Formulations June 1, 2012: 09:31 AM EST Food writer Lucy McDonald shares the results of her recent tour of Tel Aviv bakers, where she was searching – with a Marks & Spencer product developer – for perfect flatbreads. The variety of flatbreads has expanded rapidly: many interesting textures and flavors are available. They include focaccia stuffed with chard, cheese and mallow; and a narrow salty bread with ribbons of black seaweed, topped with sesame seeds. According to McDonald, the M&S team especially liked a soft, puffy pita and an oval flatbread scattered with nigella, poppy, linseed, sunflower and pumpkin seeds. They are now available in M&S stores. The flatbread trend is spreading around the world: some of Israel’s most accomplished bakers are setting up shop in London and New York. Lucy McDonald, "Flat and fabulous: From wraps to foccacias, our appetite for new and exotic breads knows no limits", The Independent, June 01, 2012, © independent.co.uk

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Innovation New Products Consumers Cereals & Bakery Cultures, enzymes, yeast Geographies Worldwide EMEA Middle East- Africa Israel

Chinese Baking Industry Offers Opportunities – And Novel Ideas – For Western Bakers June 1, 2012: 10:44 AM EST British Baker Magazine writer Georgi Gyton discusses insights gained during a recent tour of China’s bakeries, manufacturers and supermarkets, as well as a visit to the Bakery China trade show. It is clear, first of all, that the Chinese bakery market is "vibrant and growing" and offers many opportunities – and ideas – for Western companies. Some observations: Chinese baked goods use wheat flour, rice flour, and other cereals; products may be steamed, boiled, pan-fried, deep-fried, or baked; frozen cakes and desserts are gaining momentum; looks are extremely important: Chinese cakes are beautifully decorated, and breads have seeded toppings and often contain cranberry, cheese or spinach rolls. Georgi Gyton , "The 'face' of Chinese bakery", Bakery Info, June 01, 2012, © William Reed Business Media Ltd

Domains FOOD TRENDS Ingredients Cereals & Bakery Geographies Worldwide Asia-Pacific China

Stricter Monitoring Of Certain Key Countries Could Help Lessen Food Poisoning Outbreaks June 1, 2012: 12:00 AM EST The increasing complexity of the global food traffic network makes it extremely difficult to determine the source of food poisoning outbreaks, a multinational study has found. The problem arises when foods contain ingredients from numerous sources. A recent study found, for example, that an ordinary “Chicken Kiev” dish served in a Dublin (Ireland) restaurant contained ingredients from 53 countries. Using information gleaned from agro-food import-export databases, the authors found that the food-transport network has highly vulnerable hotspots. A number of countries – especially those that take in many ingredients, process these into products, and act as distribution hubs – are critical. Stricter monitoring of these countries could benefit the network globally. Mária Ercsey-Ravasz et al., "Complexity of the International Agro-Food Trade Network and Its Impact on Food Safety", PLoS ONE, June 01, 2012, © Ercsey-Ravasz et al.

Domains FOOD TRENDS Advice & Policy Safety Geographies Worldwide North America EMEA United States of America Europe United Kingdom Hungary Romania

Researcher Forecasts Increased Growth For “Healthier” Breads May 31, 2012: 09:14 AM EST The trend away from white bread toward “healthier” breads continues, according to recent industry sales stats. IBISWorld reports that white bread still accounts for 45 percent of total bread sales, but it’s losing ground to whole-grain, organic, gluten-free, seeded and artisan breads. The latter two offer significant growth opportunities for smaller players. In general, IBISWorld believes that breads that promote a healthy image will flourish though manufacturers will be “forced to accelerate innovation to keep up with changing consumer preferences.” Nassim Khadem, "Bread wars go brown", BRW, May 31, 2012, © Fairfax

Domains FOOD TRENDS Ingredients Marketplace New Formats Research Cereals & Bakery Natural & Organic Geographies Worldwide Asia-Pacific Australia

Company’s Gelatin-Free Multivitamin With Vitamin D3 Targets Muslim Women May 31, 2012: 09:53 PM EST Nutrition Enhancement has introduced a halal-certified gelatin-free multivitamin product with nutrients supporting the health of both men and women of all ages. Nutrition Enhancement Multivitamin is equivalent to leading brands in the market, the company says, but is formulated without gelatin, making it the only halal-certified multivitamin with 1000 IU of Vitamin D3. Vitamin D deficiency problems arise when people do not get enough sun exposure, a problem for Muslim women because of a dress code that requires wearing a scarf or Hijab. The company also makes Halal Omega-3 fish oil. "Nutrition Enhancement Launches Halal Certified Gelatin-Free Multivitamin", Press release, Nutrition Enhancement, May 31, 2012, © Nutrition Enhancement

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Innovation New Products Nutrition Functional Foods Vitamins Geographies Worldwide North America United States of America

Do People Really Want “Healthy” Cakes? The Argument Rages On May 31, 2012: 09:22 AM EST A researcher at an Australian government-funded research institute says bakers and snack makers are not doing enough to reduce fat content in their products to make them healthier. But the baking industry says it’s not only not possible to cut fat any more, consumers really don’t want it. Companies could reduce salt, sugar and fat in their products by as much as 15 percent or 20 percent without consumers knowing the difference, the researchers says. But Industry experts argue that when products are substantially reduced in total fat “they are very different in taste to what consumers are looking for." And healthy cakes are “not what people expect – people don't buy into it." Ben Cooper, "Fat reformulation - sat fats in baked goods", just-food global news, May 31, 2012, © just-food.com

Domains FOOD TRENDS Bodily Needs Ingredients Consumers Nutrition Cereals & Bakery Fats & Oils Geographies Worldwide North America United States of America

Protein Trend Means Sales Boost For Powder, Bar Makers May 31, 2012: 09:07 AM EST America’s demand for protein is surging, thanks to a torrent of advice from physical trainers, diet gurus and weight-loss plans; that means big business for makers of protein powders, shakes and energy bars. The boost in protein demand is also benefiting retail grocers, whose shelves are now packed with protein products, replacing space once stocked with high-fiber and low-fat products. The irony is that, even without the protein powders and bars, Americans already eat plenty of protein, experts say. A diet survey from 2007-2008 shows “men and women commonly consuming more protein than needed, sometimes by a third or more,” the AP reports. Michael Hill, "Beyond meat: Americans preoccupied with protein", BusinessWeek, May 31, 2012, via Associated Press, © The Associated Press

Domains FOOD TRENDS Advice & Policy Bodily Needs Ingredients Marketplace Research Consumers Nutrition Cereals & Bakery Proteins, non-dairy Trend Research & Commentary Geographies Worldwide North America United States of America

Dark Chocolate Reduces Cholesterol And High Blood Pressure – Study May 31, 2012: 03:06 AM EST An Australian study involving 2,013 people with high blood pressure and pre-diabetic metabolic syndrome found that consumption of dark chocolate lowers both blood pressure and cholesterol. Participants in the study had no history of cardiovascular disease and were not receiving anti-hypertensive therapy. Researchers said daily intake of 100 g (3.5 oz.) of dark chocolate reduced cardiovascular events by 85 in a population of 10,000 over ten years. To be effective,  the chocolate needs to be dark and at least 60-70 percent cocoa, or formulated to be enriched with polyphenols. Ella Zomer et al., "The effectiveness and cost effectiveness of dark chocolate consumption as prevention therapy in people at high risk of cardiovascular disease: best case scenario analysis using a Markov model", British Medical Journal (BMJ), May 31, 2012, © Open Access

Domains FOOD TRENDS Bodily Needs Marketplace Research Nutrition Geographies Worldwide EMEA Asia-Pacific Australia

Lupin-Based Breakfast Cereal: Healthier Than Wheat-Based Products? May 30, 2012: 10:34 AM EST An Australian university professor has developed a breakfast cereal based on the traditional feed grain lupin that, he says, is healthier than wheat-based breakfast cereals. The cereal is gluten-free, high in fiber and protein, low in fat, and cholesterol free. In addition, the cereal has a low glycemic index, so it takes longer for the digestive system to process, helping people to avoid hunger pangs and snacking. "Super Lupin breakfast cereal a world first", Curtin University, May 30, 2012, © Curtin University of Technology

Domains FOOD TRENDS Advice & Policy Bodily Needs Ingredients Marketplace Innovation Nutrition Confectionery Trend Research & Commentary Geographies Worldwide Asia-Pacific Australia

New Packaging Line Allows Longer Shelf-Life For Baked Goods May 28, 2012: 09:45 AM EST Linpac Packaging (Birmingham, U.K.) announced a new line of containers designed to keep baked goods spongier and fresher longer. The packaging significantly reduces the amount of moisture lost, the company says, thereby increasing the shelf-life of sponge and pastry-based products without using additional preservatives. Current cake and bun containers allow a high level of moisture to escape from the pack, meaning that products turn stale within a couple of days. The company is also developing packaging that will extend product life with safe anti-fungal coatings, as well as PET (thermoformed) transport trays that prevent damage to bakery items. "Linpac develops new packaging to help keep cakes fresh", Packaging News, May 28, 2012, © Packaging News

Domains FOOD TRENDS Marketplace Innovation New Products Geographies Worldwide EMEA Europe United Kingdom

Serving Size Reminder In Potato Chip Tubes Curbs Over-Eating May 28, 2012: 05:33 AM EST Cornell University researchers report that they have discovered a way to help people curb the nearly insatiable appetite for potato chips packaged in tubes. An experiment involving 98 college students found that placing edible serving size markers – dyed red – placed in the tubes serve as subconscious stop signs. Unaware of why some of the chips were red, students served potato chip tubes consumed about 50 percent less than their peers: 20 and 24 chips on average for the seven-chip (one serving) and 14-chip (two servings) segmented tubes. This compared with 45 chips in the control group. Andrew Geier et al., "Red potato chips: Segmentation cues can substantially decrease food intake", Health Psychology, May 28, 2012, © American Psychological Association

Domains FOOD TRENDS Advice & Policy Ingredients Marketplace Research Flavors & Colors Trend Research & Commentary Geographies Worldwide North America United States of America

“Best Cake In The World” Comes From An Old French Recipe May 25, 2012: 08:56 PM EST Australian food writer Ed Halmagyi provides a recipe for a “mesmerizing” cake praised by American writer David Lebovitz as “the world’s best cake.” Koign Amann (i.e., “butter cake” from northern France) is actually a caramelized, buttery, layered pastry baked in a tin. The recipe calls for high quality butter, sugar, yeast, salt and fresh-milled flour. Halmagyi says the dough, which is reminiscent of puff pastry or croissant dough, results in “a mesmerizing blend of sweet and caramel, crisp and feather-soft.” Ed Halmagyi , "The world's best cake", Manly Daily, May 25, 2012, © News Community Media

Domains FOOD TRENDS Bodily Needs Ingredients Consumers Cereals & Bakery Geographies Worldwide EMEA Asia-Pacific Europe Australia France

Mass. Bakery Succeeds With Flourless, Butterless Cakes May 23, 2012: 08:32 PM EST A Massachusetts bakery founded by immigrants from Spain is grabbing attention these days for an old world cake that contains no butter or flour. The tarta de Santiago is an example of the ubiquitous – in Spain at least – almond cake made with ground almonds, eggs, sugar and citrus rind. The cake is chewy, with a texture resembling tender cake or even macaroons, an decorated with powdered sugar and the Cross of St. James. At the Madrid European Bakery (Marlborough), tartas made with various nut-based recipes sell for $19.95 to $23.95 per cake. Lisa Zwirn, "Spanish cake putting Marlborough bakery on the map", Boston Globe, May 23, 2012, © The New York Times Company

Domains FOOD TRENDS Ingredients Cereals & Bakery Geographies Worldwide North America EMEA United States of America Europe Spain

Finding Value Motivates Economy-Minded Shoppers As Food Prices Rise May 21, 2012: 10:43 AM EST Cost-conscious consumers are battling higher food prices by buying less food, less often, according to an analysis of research reports compiled by the International Dairy-Deli-Bakery Association (IDDBA). The USDA says grocery store prices are expected to jump as much as 4.5 percent this year; restaurant prices will rise four percent. In reaction, consumers are buying less – an average of $15 per shopping trip – and making fewer trips – an average of 1.7 trips a week, down from 2.2, according to Nielsen. IDDBA says the new shopping philosophy is value, which encompasses not only prices, but quality, convenience, nutrition and health. Maggie Hennessy, "Consumers scale back on food purchases", Modern Baking, May 21, 2012, © Penton Media Inc.

Domains FOOD TRENDS Bodily Needs Ingredients Consumers Nutrition Cereals & Bakery Fruit, Vegetables & Nuts Geographies Worldwide North America United States of America

Cupcake Craze Is Symbol Of Global Sugar Addiction May 18, 2012: 09:08 PM EST British author Damian Thompson (“The Fix: How Addiction is Invading Our Lives and Taking Over Your World”), convinced by scientific evidence and personal observations, believes that sugar – delivered in the form of cupcakes, cookies, cakes, etc. – is as addictive as cocaine and a major global health problem. Perhaps the most obvious example of the problem is today’s cupcake craze. Thompson says people say they like cupcakes because they are so “retro” and are a delicious reminder of their childhoods. On the contrary, he argues, “We like them because they allow us to mainline sugar.” Damian Thompson, "Why cupcakes are the new cocaine", The Telegraph, May 18, 2012, © Telegraph Media Group Limited

Domains FOOD TRENDS Bodily Needs Ingredients Marketplace Research Consumers Nutrition Cereals & Bakery Sugars & Sweeteners Geographies Worldwide North America EMEA United States of America Europe United Kingdom

Though Slow To Catch On, Organic Bread And Grains Are Showing Signs Of Growth May 17, 2012: 11:46 AM EST Though the overall organic food market is booming in the U.S., the organic bread and grains segment has yet to catch on strong, according to a report from industry researcher RNCOS. High prices and slow growth in organic farm acreage are the main reasons for the slow takeoff. However, there is cause for optimism. Lower calorie, lower sodium and higher fiber specialty organic breads are gaining popularity in the market. Grocery retailers are boosting shelf space for organic bread lines and offering more product choice. Given those positive trends, RNCOS says the market for organic bread and grain in the U.S. should reach $5.1 billion by 2015. "Organic Bread and Grains Still to make way on US Organic Food Market", Press release, RNCOS, May 17, 2012, © RNCOS

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