Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

News > Market Trends

Fast food: From wheat to bread in 12 minutes and 42 seconds

ADM Milling is hoping to have secured a world record by turning newly harvested wheat into bread in less than 13 minutes.

Companies eager for sugar reformulation could lose sight of healthy goal – experts

The zeal for sugar reformulation could blinker companies against producing the healthiest versions of their products, experts told FoodNavigator following the FDF’s latest sugar reduction guidelines.

Global health & wellness investment activity ahead of 2015

The food and nutrition space is vibrant and in rude health according to latest merger, acquisition and investment figures globally.

UK retailers pushing unhealthy foods most, finds watchdog. Industry cites 'value'

Supermarkets in the UK are promoting more unhealthy products than healthy ones, according to new research carried out by consumer group Which?

Mission possible: is Impossible Foods’ new plant-based burger a “breakthrough”?

It’s taken five years and a reported $80m (€72m) of research, but the meat-free burger that “bleeds” has finally arrived. The company behind it, Impossible Foods, believe its similarities to...


RSPO lifts IOI's suspension

The Roundtable for Sustainable Palm Oil (RSPO) has lifted the suspension of Malaysian palm oil supplier IOI citing "good progress" made by the group.


From 'good sugar' to reformulation R&D: The companies that welcome sugar taxes

A sugar tax might be bad news for some manufacturers but for others it's an opportunity. We spoke to a stevia manufacturer, a low GI sugar company and a reformulation...

PEZ partners with Zappar for its next gen augmented reality app

PEZ has partnered with Zappar to offer consumers augmented reality (AR) codes in packets of its refill sweet dispensers to interact with characters using the PEZ Play app.

The naked truth: Processed food is perceived as unhealthier

Beware the 'blender effect'. Researchers have discovered that mechanically processing food to the extent its physical state changes leads consumers to see it as less healthy and higher in calories.

Sensient launches natural, allergen-free nut flavours

Flavour company Sensient has developed a range of clean label, natural nut flavours that are completely free of nut allergens, it says.

Scots baker Bells targets export market after doubling pastry capacity

Scottish pastry and pie manufacturer Bells Food Group has set its sights on high-volume contracts in the UK and overseas after completing the first stage in a £3.6m ($4.7m) factory...


Light up candy floss, thirst globes & 3D chocolate diamonds – 2020 confectionery trends

The future of sweets disconnects with the past of sugar dependency, artificial colors, and flavors, according to food futurologist Dr Morgaine Gaye.

Spotlight on meat-free trends & innovation in Europe: Country by country

Is soy best in Germany, pulses in Poland and quorn in France? Is flexitarianism bigger than vegetarianism in Austria? And would health-conscious vegans buy processed ready meals? Demand for veggie-friendly food is...

Major Dutch retailer to cut sugar across its private label range

The Netherlands’ biggest retailer, Albert Heijn, has pledged to reduce the sugar in its private label products by between 10 to 40% and will introduce a colour-coded branding system for...

New UK grocery product launches falling in face of supermarket price wars

The number of new UK grocery product launches has dropped by 13% in the face of supermarket price wars and food is the worst hit, according to a new IRI report.


Trends in fats and oils: It's all about minimal processing, novel ingredients & changing the plant's genetic profile

Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in processed oils and turned off by labels cluttered with additives to extend shelf and fry life. So what...

Demand for organic meat on the rise, says Soil Association

UK sales of organic red meat are on a high, boosted by a belief that it is healthier than conventionally produced meat, according to the Soil Association.

‘Portion control and re-sealable bags will be the future trends in confectionery’

Post-Brexit raw material costs, portion control and re-sealable bags are key concerns in the current confectionery market climate, according to Scottish private label confectioner Aldomak.

'Healthy' dips are salt and fat traps: CASH survey

British public health charity, Consensus Action on Salt, has blasted so-called ‘healthy’ dips such as hummus as being salt and fat traps, as its survey reveals 74% of hummus dips...

Wild or farmed fish: will changing consumer attitudes be good news for aquaculture?

The question ‘farmed fish or wild fish?’ has leaned heavily towards the most natural option, but new studies suggest changing consumer sentiment could be good news for aquaculture.

Consumers to test black ice cream 'that changes the color of your tongue'

Rossi Ice Cream is trialing a Black Vanilla Ice Cream that tastes like vanilla, but is black in color, and changes the color of your tongue, this weekend.

Guest article

Can health pros be trusted with nutritional information?

If you can't trust 'health professionals' to sift nutrition data, who can you trust? argues EU food law critic Bert Schwitters after a recent ECJ ruling that potentially shifts the...

A history of food, art, Instagram - and unintended consequences

Terms like ‘foodstagramming’ ‘digital grazing’ and ‘food porn’ may have entered our lexicon recently but the phenomenon is far from new, say researchers - but could the sheer saturation of...

IFT 2016 part two: Ingredients and trends to watch

In part two of our IFT 2016 highlights gallery, we explore trends from the showfloor and the education sessions, spanning sprouted grains, stevia blends and natural antioxidants, colors and flavors,...

Spotlight on Poland's organic food market

What are the key drivers in the Polish organic market and which categories are the most popular? University of Lodz researchers have identified key motives and barriers.

Key Industry Events

Live Supplier Webinars

Replacing Egg in Bakery with CAVAMAX W6

On demand Supplier Webinars

Look inside the clean label trend
All supplier webinars