Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The Food Safety Authority of Ireland has launched an online food safety training facility to provide free e-learning resources for food businesses.
A sharp drop in sugar prices is the main factor behind a fall in overall global food prices, says the UN’s Food and Agriculture Organisation (FAO).
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
Sweden has launched a new nationwide information service to provide better guidance and information to its people on all consumer-related queries.
Reformulating foods to be healthier without telling consumers is a brilliant health policy, says Professor Graham MacGregor.
The grandfather of molecular cuisine, and the world’s weirdest chef, Hervé This believes that it is possible to create nutritious and tasty foods by reassembling the compounds that naturally make...
Country-specific differences could influence consumers’ understanding of nutritional information on food products, researchers have said.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes...
Building a grassroots following is crucial for establishing an innovative food product, says the co-founder of meal replacement firm Ambronite.
Small-to-medium sized confectioners making their first moves into export markets must be clued up on local regulations, consider temperate changes and pick distributors carefully to avoid mishaps, says UK firm...
An EU-funded project is conducting a survey to find out if consumers feel comfortable eating animals that have been fed on insect protein.
Will ‘sweet’ always be superior in the soft drink category? Or will consumers embrace the whole world of senses and suss out alternative tastes?
Big Food needs to care more; start-ups can’t feed a planet housing 9bn people in 2050; and genuine disruptive technologies are spawning and spinning faster than flapping butterfly wings…So, er,...
When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers...
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.
The close relationship between supply chain partners means they are well-placed to help each other tackle food waste, says Fintan Hastings, external affairs adviser at the British Retail Consortium.
The idea that ‘real men’ eat meat could stand in the way of goals to improve dietary sustainability and health, according to a new study published in Appetite.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
Consumers are prepared to pay for high-end products – but sticking the word ‘premium’ on a bottle is no longer enough, according to Mintel.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.