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Headlines > Market Trends

dispatches from sial 2014

Veggie NPD isn’t about recreating meat but demonstrating an alternative, says Italian firm

Vegetarian products should be about showing vegans, vegetarians and meat eaters alike that there are tasty alternatives to meat protein, says one Italian food firm.

Emotional eating: How do the elderly feel about food?

The food industry is failing to tailor foods to the elderly – and recognising their various needs and wants could help companies develop more successful products, according to a new study.

Truffles: Can and should they become a mainstream ingredient for everyday products?

Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps. 

‘Everything is possible in energy drinks: There’s no fear!’ WILD Flavors

Helene Möller, product manager for ingredients at WILD Flavors, tells BeverageDaily.com that energy drinks is the category with the most possibilities for innovation.

Down in 1 (or 2 or 3): Resealable energy drink newbie encourages ‘responsible’ consumption

Grenade Energy says it is taking a leaf out of the confectionery industry’s book by offering the option of controlled portion cans.

Natural sweeteners market continues to grow – but yet to reach full potential

The natural sweeteners market has continued to grow as consumers seek to cut both sugar and artificial sweeteners from their diets – but it still has a long way to...

‘Poor value’ perception shaking UK water enhancer sales, Canadean suggests

A Canadean survey of 2,000 UK consumers found that 41% think liquid water enhancers from the likes of Robinsons, Oasis and Vimto are too pricey, casting doubt on the category’s...

Cocktail Candy: We're not marketing to kids

Belgian firm Candy Pack says it understands why some people might be "touchy" about the idea of alcohol-themed confectionery, but insists it isn't targeting children for its Cocktail Candy range....

Food safety conference

Top food safety threat is antimicrobial resistance

Four threats, including antimicrobial resistance, and two opportunities will be some of the biggest influences on UK food safety in the years ahead, delegates heard at the Food Manufacture Group’s...

Isoglucose market still faces hurdles in Europe

European appetite for isoglucose is still uncertain – despite the impending end to quotas.

Food sector innovation is 'too cautious', says Rabobank

Innovation will be key for food and agribusiness (F&A) industry growth as food demand increases, according to a report from Rabobank.

Clean label trumps brands in Europe, says report

The ingredient list and a lack of additives or ‘artificial’ ingredients are the most important considerations for consumers when making a food purchase after price, says a new report on...

Nestlé, Kellogg accused of ‘chaotic’ approach to salt

Healthy eating campaigners have slammed Nestlé, Kellogg and other food firms for including varying amounts of salt in the same products depending on where they are sold.

News in brief

Rising stars of the wine world, share your Wine Vision!

With high-level conference Wine Vision fast approaching our sister publication Harpers Wine & Spirit is offering a Rising Star Grant to help rising industry stars attend the event.

Comment

Is the tide turning on hunger this World Food Day?

The number of hungry people in the world fell by more than 100 million over the last decade – so is this World Food Day a time to rejoice?

World Food Day: Big companies have their heads in the sand, says Food Tank

Big companies fail to address the challenges the food industry is facing, according to Food Tank director Danielle Nierenberg.

Gluten-free NPD knowledge needs to catch up, says Ingredion

Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.

Ebola outbreak threatens West African food security with severe inflation and labour shortages: FAO

The UN’s Food and Agriculture Organisation (FAO) has launched an appeal for $30m (€23,72m) to support food supply resilience and recovery in the three African countries most affected by the Ebola...

HOW SHOULD WINERIES TWEAK PRICES TO OPTIMIZE PROFITS?

Winning in US wine: Pricing to maximize profit, avoid brand equity erosion

The price of a bottle of wine has a critical impact on the positioning and profitability of a wine brand but marketers are often unsure when they should tweak price...

Salt reduction roadmap: FoodNavigator forum this week

Salt reduction remains a key challenge for many in the food industry. Join our team of salt reduction and policy experts on Wednesday, October 15th to discuss where current efforts...

Food prices stable – but meat prices at record high

Meat prices are at an historic high – despite international food markets being more stable than they have been in years, according to the Food and Agriculture Organisation’s latest Food...

UK consumers prefer vegetables to functional foods

UK consumers distrust products offering 'magic bullet' health solutions and prefer fruits and vegetables, according to a report from Canadean.

Commodity reports: European Commission

EU cereal harvest to hit 2014 record

The EU cereal harvest will hit record levels this year, driving higher than average exports, says the European Commission (EC).

Gluten-free foods set to get much healthier

Consumer demand for healthier products will push the UK's gluten-free (GF) food manufacturers to make further reductions to the fat, sugar and salt content of their foods, industry experts have...

Japan

Smelly science: Only Japan nose what aromas will come next

The pace of innovation refuses to slow down in Japan, a nation known for its wild tastes, flavours and aromas, from garlic ice cream to bread that smells like Guinness.