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Glanbia's patent-pending powder process removes need for lecithin in drinks

Glanbia has developed BevEdge, a patent-pending technology that allows manufacturers to remove lecithin from protein powders and beverages, cleaning up the ingredient list and removing a potential allergen.

MSC's 2020 strategy: One fifth of seafood certified sustainable by 2020

The Marine Stewardship Council (MSC) wants to see 20% of global fish and seafood certified sustainable by 2020, according to the strategy plan it released on its 20th anniversary.

IFE 2017

Manning Impex ups Asian offering for UK market with seaweed snacks

UK-based importer and distributor Manning Impex has added Tao Kae Noi seaweed snacks to its Asian snack portfolio.

GALLERY: Mintel on super soups and how to shake up a saturated and mature market

With unusual ingredients (think sea buckthorn, cacao nibs and 'ugly' vegetables), convenient packaging and a focus on minimal processing, manufacturers can shake up the saturated and mature prepared soup market,...

Time for an oil change? Next-gen fats and oils offer health-boosting options

Oils and fats that provide the taste and food qualities while providing a rich source of the ‘good’ fats is an ongoing issue that has resulted in a range of...

Our own cocoa buying company in Ghana cuts out middlemen to benefit farmers, says Cargill

Cargill says its recently established licensed buying company (LBC) in Ghana helps cocoa farmers avoid being paid through a third party.

UK confectionery prices fall slightly despite Brexit

Supermarket price wars have forced UK confectionery down in spite of the Brexit vote, says market intelligence firm IRI.

Orkla cuts palm oil from 98% of its Nordic sweets and snack brands

Orkla Confectionery & Snacks Sweden has removed palm oil from 98% of its products, meaning 1,500 fewer tons of saturated fat in consumers' food. But what were the technical challenges and...

Algae and insects: Are they still the next big ingredients in cooking oils?

The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative...

Special edition: Active, intelligent packaging

Water-based inks projected to fuel future growth of snacks industry

Water-based technology could lead to an increase in environmental sustainability, according to Toyo Ink.

Soaring packaged food sales gives industry three healthier options: Euromonitor

In some European countries, calorie intake from packaged food is four times greater than for fresh - a golden opportunity for industry to make processed food healthier in one of...

The big, fat quiz: How much do you know about Europe's oil industry?

Where was palm oil first used? What seed is the best botanical source of omega-3? And what makes olive oil taste fruity? Take our quiz and put your knowledge to the...

Changing Easter eating habits may benefit industry

Easter eating preferences in the UK have changed dramatically, according to research which shows consumers now plan multiple celebratory meals and are moving away from traditional lamb.

Portion limit strategies no guarantee in reducing sugar drink intake

Providing smaller drink sizes to consumers with unlimited refills increases individual consumption of sugary drinks. However the opposite was true when the consumer had to get their own refill. 

Culture Pop blends French gastronomy and healthy on-the-go popcorn

Popcorn start-up Culture Pop is blending French gastronomy and healthy on-the-go snacks with its premium popcorn flavoured with specialty ingredients such as white truffle.

Pulses are popular but don't stop investing in consumer awareness, say researchers

The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the...

Lab burgers, lentils and locusts: is it boom-time for the meat-free protein market?

What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer...

News in brief

Ingredia and La Prosperité Fermière partner with WWF France on sustainability

French company Ingredia and its parent group, the cooperative Prosperité Fermière, have signed a strategic partnership with WWF France to reduce the impacts and negative environmental factors of dairy production....

Higher prices and movement of manufacturing part of “huge” Brexit impact on food, predicts Rabobank

Border controls following Brexit will make EU food products up to 8% more expensive and could result in more products being manufactured in the UK, according to a new analysis...

‘With the UK moving from a nation of tea drinkers towards an ever-growing coffee culture, consumers will look for simpler ways to enjoy their favorite brew’

Pyramid coffee bags promise convenience for connoisseurs: ‘Less mess, less fuss, less waste’

Raw Bean is launching its biodegradable pyramid coffee bags called ‘bean bags’, aiming to appeal to consumers who don’t want the hassle of using a cafetiere or want to avoid...

Britvic eyes up opportunities in ‘vibrant’ soft drinks category

British soft drinks producer Britvic says there are still ‘huge opportunities’ for growth within the soft drinks category: notably in low/no calorie drinks, personalized drinks, and the convenience channel. ...

Russians have appetite for healthy and nutritious 'proper' food

Researchers in St Petersburg say the majority of Russians see a ‘proper meal’ primarily in terms of health and nutrition, but do not have regular access to it.

'Fibre is the only option to turn our comfort foods from toxic to therapeutic,' says FiberFlour founder

What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre...

Office veggies: Placing vegetables in public areas raises consumption by almost double, finds study

Dutch researchers have found vegetable consumption can be increased dramatically using simple placement techniques in public places such as offices and hospitals.

'We are creating a completely new product category'

UK start-up aims to transform alcohol from beverage to staple seasoning ingredient

UK start-up Just A Splash is on a mission to change the way consumers see alcohol with its individual cooking pouches of premium, seasoned alcohol. "We approach alcohol as a food...

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