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Is the era of cheap food over? Food Ethics Council says not just yet

The Food Ethics Council met in January to discuss climate change, obesity, food security, people and animal welfare, and new technologies.

'The best kind of bad': Chocolate makers need premium ingredients not sugar reduction

Sugar and calorie reduction has taken its toll on the chocolate category, but focusing on quality ingredients can foster growth, suggests a Euromonitor analyst. 

One in five shoppers want more apps to help them reduce food waste: Survey

Over 20% of consumers would like technology to help them tackle food waste, a new survey has found.

Baobab could be the next big thing in gluten- and grain-free baking: Mintel

Baobab fruit powder is about to make the jump from superfood smoothie staple to gluten- and grain-free free baking ingredient, according to Mintel.

Scottish Fisherman’s Federation labels haddock sustainability rating 'vandalism'

The Marine Conservation Society (MCS) has downgraded Scottish haddock in response to shortages in the North Sea, prompting fury from fisheries who say the MCS’ actions are unscientific and amount...

Government survey shows Swiss aren’t eating enough dairy

Switzerland may be famous for its cheese, but a government survey looking at the nation’s nutrition strategy finds its residents aren’t eating enough dairy.

CGF celebrates healthy reformulation of 180,000 products in 2016

Manufacturers made over 180,000 consumer goods products healthier in 2016 by reducing salt and sugar or adding whole grain and vitamins, according to a report by the Consumer Goods Forum (CGF)....

‘Low-content’ food labels are ‘misleading’ for consumers, US study claims

Products that claim to be low-fat, reduced sodium or cholesterol-free do not accurately represent the food’s nutritional quality, giving consumers a false sense about its health benefits, according to a US study....

Katjes International CFO: Sugar confectionery consumption in Europe may have reached its limits

Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.

VTT creates 100% bio-based stand-up pouch for crisps, potato chips and muesli

VTT Technical Research Centre of Finland has developed lightweight 100% bio-based stand-up pouches using its patent pending enzymatic fibrillation of cellulose (HefCel) technology.

Slavery at sea prompts calls for new ethical seafood labelling

Ongoing labour abuses at sea have prompted research into a possible ‘social sustainability’ scheme for seafood in Europe.

The tint, taste and texture of food: What matters to older consumers?

As the population ages, modifications to the flavour, texture and colour of food for the elderly have become a key focus area for food manufacturers eager to cater to the...

FOOD VISION 2017

FOODVISION: Trust and ethics key to reaching consumer hearts and minds

Trusted sources of food and nutritional advice are being overlooked in preference to instant, real-time interactions with celebrities and bloggers, according to a communications expert.

Are you a cruncher, chewer, smoosher or sucker? Ingredion tailors its texture talk

People can be divided into one of four categories depending on how they eat - crunching, chewing, smooshing or sucking - and each group has unique, unexpressed needs in terms...

Natural flavours and colours can reassure health-conscious parents

Industry used to shy away from scrutiny towards ingredients lists, but by choosing the right colour or flavour firms can add value to products and reassure consumers, according to colouring...

Plant Meat Matters: Unilever, Givaudan and Ingredion invest in vegetarian steak

Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant...

Medicinal spices and fruity vinegar: Predicting Europe’s future flavour behaviour

Health through flavour, the power of nostalgia and blurred lines between sweet and savoury will be the biggest European flavour trends, according to analysts at Mintel.

French soy juice manufacturers launch voluntary quality standard

A new certification for French manufacturers of soy juice which will give consumers greater clarity in a confusing space, says Agrifood certifying body Afnor.

FOODVISION 2017

FOODVISION: DNA testing just ‘one part of the jigsaw’

Advances in DNA testing mean deeper insights can be made into how people use food for fuel, or how fast a nutrient is metabolised.

FOOD VISION 2017

Seamore is campaigning for seaweed to be on everyone’s everyday menu

We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.

Reformulation success: UK says planned sugar tax revenues to fall by €160m

Thanks to drink manufacturers reformulating sugar out of their products, the UK’s Office for Budget Responsibility (OBR) now predicts significantly less revenue from the sugar tax - but does this...

Europe's largest dessert market under pressure as half of Germans shun sugar

Germany is Europe’s largest dessert market but with almost half (48%) of the population saying they are actively cutting down or avoiding sugary foods, dessert manufacturers are under pressure to...

Africa and Middle East love sweet bakes, but want sugar reduction: DuPont

South African, Egyptian and Saudi Arabian women see the appeal of healthier snacking options, but sweet baked snacks remain more popular.

Synergy to launch dairy-based, natural sugar replacers

UK flavour house Synergy will launch a range of dairy-based, natural flavours to replace sugar in biscuits and cookies next month.

FOOD VISION 2017

Subscription snacking: How Love with Food is gathering consumer opinions through its products

Love with Food is a subscription service that allows food companies to gain consumer feedback on their products.

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