The International Cocoa Organization (ICCO) has estimated a larger surplus for the cocoa year just past and has noted an increase in origin grindings.
Food safety will be the focus of World Health Day 2015, according to the World Health Organization (WHO).
Sensient Colors has developed new purification technologies that it says eliminate undesirable flavours and odours in a range of natural colours.
The number of UK food companies entering bankruptcy is up 28% this year compared to 2013, according to research from accountancy firm Moore Stephens.
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.
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.
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.
Food fraud and error could be costing UK companies £11.2bn or 85% of profits a year, according to a report.
Mid-life consumers aged 45-54 purchase chocolate regularly and sustainable messaging should capture their attention, says Canadean.
When reformulating products companies shouldn’t forget about the texture as consumers don’t want to compromise on it anymore, according to Ingredion.
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.
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.
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...
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.
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.
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.
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.
Many British consumers feel guilty about snacking and even more associate it with ‘breaking’ a diet plan, research finds.
UK consumers prioritise reducing fat and sugar intake ahead of salt, according to a consumer survey conducted by Klinge Foods, the producer of LoSalt.
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 sustainable food supply chains, a report has found.
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.
Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
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.
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...