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News > Market Trends

Supermarket price wars squeeze more food firms into bankruptcy

The number of UK food companies entering bankruptcy is up 28% this year compared to 2013, according to research from accountancy firm Moore Stephens.

IRI F&B DATA: Part I on bread

White bread chomps into UK top 20 F&B but sales plummet

Three major white bread brands have made it into the UK’s top 20 best-selling food and beverage list, according to IRI data, but every single one has seen sales plummet.

IRI F&B DATA: Part II on snacks

Snacks scatter UK top 20 F&B showing sturdy growth

Two major snack brands have made it into the UK’s top 20 best-selling food and beverage list with above-market growth, according to IRI data.

EU companies make progress on goal to halve food waste by 2020

The European food industry has made progress toward cutting food waste, with nearly two-thirds including wastage in their sustainability strategy, according to a new report from trade organisation FoodDrinkEurope.

NSF International and LRQA respond to report findings

Food sector losing more than £11bn due to fraud - report

Food fraud and error could be costing UK companies £11.2bn or 85% of profits a year, according to a report.

Sustainable chocolate: Mid-lifers like quality and ethics

Mid-life consumers aged 45-54 purchase chocolate regularly and sustainable messaging should capture their attention, says Canadean.

Texture is as important as flavour to modern consumers: Ingredion

When reformulating products companies shouldn’t forget about the texture as consumers don’t want to compromise on it anymore, according to Ingredion.

Irish private label sector has ‘scope to grow further’

Private label groceries have not performed as well in Ireland as elsewhere in Europe, but there is significant scope for expanding market share, claims market research firm Nielsen.

WINE VISION 2014: COMBATING THE 'NEW-AGE PROHIBITIONISTS'

‘The wine world is under attack, and it needs to up its game’, Wine Economist Mike Veseth

Eminent wine writer and economist Mike Veseth warns that the wine world needs to combat the threat of ‘new age prohibitionists’ and authentic, interesting and affordable spirits and beers.

WINE VISION 2014: TYLER BALLIET COMPARES WINE LEXICON WITH THAT OF 90s PC

‘People should stop thinking about their own brands and just market wine!’ Wine Riot founder

The brains behind the successful Wine Riot events in the US, Tyler Balliet, believes that winemakers should forget their own brands and simply focus on marketing wine to a new...

Functional foods market is expected to grow 25% by 2017: Leatherhead

The global functional food market is forecast to reach $54bn (€43bn), an increase of 25% compared to the last available data from 2013, says Leatherhead Food Research.

Special edition: Cutting calories in confectionery

Reduced or no sugar SKUs help confectioners cut calories without risk

Manufacturers can create reduced or no sugar hard and soft candy product extensions without the risk of changing the taste of a proven seller through reformulation, according to Cargill.

'Quiet’ salt reduction is vital – but gourmet salt growth may stifle industry efforts

Salt replacer use is growing but low salt claims are not, as food companies favour a ‘quiet’ approach – but growth in gourmet table salts may threaten salt reduction efforts.

WINE VISION 2014: THE AGE OF OPPORTUNITY & DIVERGENCE

‘Bringing movie magic to the wine world will win new drinkers’: Direct Wines CEO

Direct Wines CEO Simon McMurtrie insists that bringing ‘some of the magic’ associated with movie and perfume launches into the wine world will entice a new generation of wine drinkers.

Secret snacking: Most Brits feel guilty, finds Canadean

Many British consumers feel guilty about snacking and even more associate it with ‘breaking’ a diet plan, research finds.

Salt reduction not a priority for UK consumers, finds LoSalt survey

UK consumers prioritise reducing fat and sugar intake ahead of salt, according to a consumer survey conducted by Klinge Foods, the producer of LoSalt.

Chocolate shortage ‘overstated in the extreme’, says ICCO

The International Cocoa Organization has quelled media reports of a chocolate crisis in 2020 and says there are sufficient cocoa stocks for the next five years.

Companies cannot expect consumers to pay for sustainability

Companies cannot expect consumers to pay for sustainable food supply chains, a report has found.

WINE VISION 2014: INTERVIEW WITH Jean-Guillaume Prats

‘Great Napa Valley wines will rival Bordeaux First Growths’: Moët-Hennessy Estates & Wine CEO

Jean-Guillaume Prats, Moët-Hennessy Estates and Wine CEO, says he believes great wine produced in California’s Napa Valley will rival the finest Bordeaux in future years.

Can seaweed become the ultimate salt replacer – and why hasn't it yet?

Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?

News in brief

Ulrick & Short introduces starch-based meat glaze

British starch specialist Ulrick & Short has developed a glaze for meat products and pies, which it claims can cut costs compared to other available glazes.

CONFERENCE STRIVES TO 'DEFY CONVENTIONAL THINKING' ON WINE

Meet the Glitterati of the Wine World! Wine Vision 2014 in Pictures

Wine Vision 2014 brought together the glitterati of the wine world - including the likes of Moët-Hennessy Estates and Wine president and CEO - Jean-Guillaume Prats - to discuss issues...

Sustainable palm oil milestone in sight for Unilever

Unilever will be able to guarantee 100% sustainable palm oil for its European food business by the end of this year, it has announced.

Dispatches from Food Matters Live, London

Gluten-free health benefits? For those without an intolerance there's no proof, claim experts

Choosing gluten-free food is a lifestyle choice, but there is no evidence that it’s a healthier option for those not suffering from gluten intolerance, say experts.

The perfect chip? Pulsed Electric Field tech optimizes processing, claims developer

Perforating potato cells can soften the raw material, reducing fry times, lowering fat uptake and creating a more uniform end chip product, says the CEO of a firm specialized in...

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