Net profit at Nestlé fell by more than a third in 2015 as the Swiss food giant missed sales forecasts making price rises difficult in a tough economic climate.
A new study has highlighted clean label opportunities for manufacturers and retailers in the dairy and bakery categories.
Keep on top of the social media buzz at Europe's leading trade fair for organic product innovation, BioFach in Nuremburg, Germany.
Irish manufacturers have cut the salt content in food by 37%, according to a first-of-its-kind report that has quantified voluntary reformulation efforts and documented shifts in consumer intake of key nutrients. "This has never been done before," say the authors.
Food giant Mars has pledged to phase out all artificial colours from its global food and drink portfolio in the next five years.
Texture modifiers could make specialist foods for older consumers mainstream and shake up a category that's on the cusp of exploding, say Norwegian researchers.
The expanding use of industrialised food additives could raise the risk of developing autoimmune diseases (AD), say Israeli and German researchers.
The brain rewards calorie content over sweetness, and responds to nutrients and taste in very different ways, according to new animal research published in Nature.
A growing demand for organic food, coupled with healthy eating trends and a preference for premium products, is driving the growth of the natural food preservatives sector, according to a report.
Certain flavours, such as ginger or mint, appeal to older consumers more than younger ones, and should be considered along with texture when targetting seniors in new product development (NPD).
French flavour and functional ingredients supplier Nactis Flavours has signed an agreement to acquire the aromatic raw materials portfolio of specialty chemical firm PCAS for an undisclosed sum.
Consumers are demanding more natural flavors in soft drinks, driven not only by taste but also by functional properties of ingredients, according to Canadean.
‘It’s all about protein’ is one of four key trends set to shape the ingredients market in 2016, according to food ingredients supplier EHL Ingredients.
A maternal diet high in salt and fructose has lasting effects on offspring in animals, researchers have found.
DuPont’s nutrition & health president, Matthias Heinzel, tells NutraIngredients his multi-billion euro division wants to speed product-to-market time and is “totally open” to working with start-ups in open collaboration.
Chr Hansen has secured a €75m loan from the European Investment Bank (EIB) to support its microbial solutions work as the bioscience company ramps up its R&D spend.
Genes have a large part to play in sensitivity to the sweet taste, with research revealing the variation in response to the ‘sweet signal’ among children.
Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered at Food Ingredients Europe (FiE) in Paris recently. Black water anyone?
Evolva will begin producing valencene orange flavour through fermentation allowing for large scale production at a fraction of the cost of traditional extraction methods, it says.
Putting the spotlight on innovative start-ups, sugar reduction, sustainable sourcing and the latest trends in colour, texture and flavour, FoodNavigator's special editions calendar and online events for 2016 spans the hottest topics for the European food and drink industry.