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World’s weirdest chef wants industry to feed people ‘note by note’

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...

Can cultural differences affect consumer understanding of food labels?

Country-specific differences could influence consumers’ understanding of nutritional information on food products, researchers have said.  

How do start-ups approach new product development?

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...

Tending the grassroots: The importance of early adopters in NPD

Building a grassroots following is crucial for establishing an innovative food product, says the co-founder of meal replacement firm Ambronite.

Sleep easy and avoid logistical nightmares: Breaking into export markets for smaller confectioners

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...

Would consumers eat animals fed on insect protein?

An EU-funded project is conducting a survey to find out if consumers feel comfortable eating animals that have been fed on insect protein.

dispatches from Food Vision, Cannes

Salty, sour, spicy, bitter: Will soft drinks ever go beyond sweet?

Will ‘sweet’ always be superior in the soft drink category? Or will consumers embrace the whole world of senses and suss out alternative tastes?

Editor's blog

Food Vision Big Debates: Ethical eruptions, technological disruptions, challenged assumptions

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,...

Primal Pantry founder: 'You can't protect your product. You can only protect your brand'

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.

Be creative to keep reformulation costs down, says analyst

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.

Frugal innovation: Downsizing from exotic superfoods... to lentils

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...

Future of sugar industry ‘tricky’, says analyst

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.

Akuō founder: Innovation is just technical novelty unless consumers see value

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.

Guest article

How retailers are working with suppliers to fight food waste

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.

Meat and masculinity: Cultural factors could thwart sustainability and health goals

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.

Hedonism influences perception of food quality, says report

A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.

Behind the buzzword: Premiumization

Savvy shoppers and the potency of premiumization: Brands need to justify ‘premium’ tags

Consumers are prepared to pay for high-end products – but sticking the word ‘premium’ on a bottle is no longer enough, according to Mintel.

Navigate or search -- how do consumers shop for groceries online?

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.

How could technology change the way we eat?

Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy...

Russian ban on Ukrainian salt challenges supply

Russian sanctions have affected its salt supplies after it banned imports from state-run Ukrainian firm Artyomsol, which previously accounted for 24% of the market.

Pesticide residues ‘clearly exceed’ legal limits in 1.5% of European foods

Pesticide residues in raw and processed foods clearly exceeded legal limits in 1.5% of European foods in 2013, according to a new assessment from the European Food Safety Authority (EFSA).

Health benefit of sugary drinks tax is ‘a strong claim’, says academic

The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.

The end of stevia’s natural reign – or the beginning of a new one?

By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products,...

Solar pilots: ‘The right food and nutrition are critical to the success of our mission’

Nestlé has developed high-tech airline food to fuel the pilots in their record-breaking attempt to circumnavigate the globe in a solar powered aircraft.

IQ Chocolate: What’s essential to ensure a start-up survives – and thrives?

Four years ago two Scottish women with little experience of the food industry started developing a gourmet chocolate brand. Now they are moving into export markets – so what were...