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...
Unilever will be able to guarantee 100% sustainable palm oil for its European food business by the end of this year, it has announced.
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.
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...
Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.
Waitrose is offering shoppers access to in-store dietary advice on a trial basis in a bid to help consumers with a range of concerns, including food allergies.
Researchers have urged food producers to develop good tasting protein-rich products that are based on foods that the elderly already regularly consume.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
Manufacturers think health is most important for consumers but sales data show they actually look for indulgence more often, according to a report from Canadean.
Analysis released today shows that nearly three-quarters of global companies see risks associated with sourcing commodities that are linked to deforestation.