Nearly seven in ten CEOs worldwide see the value of sustainability but only two out of ten (21%) companies are leveraging the full potential of sustainability practices, says a report.
With 93% of consumers saying they don’t trust product health claims, naturally functional foods have instant appeal – but if companies highlight the science and regulation behind claims all stand...
We are entering a new economic paradigm based on clean energy and organic agriculture, says American economist and social theorist Jeremy Rifkin.
The health halo associated with coconut ingredients could mean coconut vinegar is the next ‘it’ product in Europe -- though its nutritional benefits are to yet be verified.
UK supermarkets ran out of Easter egg stocks just ahead of the holiday, a misjudgement that cost about £5.2m ($7.7m) in sales, says IRI.
The Japanese diet can rival the Mediterranean diet for both health benefits and consumer pulling-power – with the added bonus of 'undiscovered' ingredients waiting to be developed by Western food manufacturers.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
France may be notorious for its leisurely lunch breaks but less structured ways of eating are taking root, with a third of consumers saying they often eat on the run,...
An analysis of the G8 nations has highlighted striking differences in calories and other macronutrients purchased from packaged food in these countries with Mediterranean and Japanese diets being the healthiest,...
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market...
Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?
The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
The nuts and spices contamination scandal is continuing to affect companies across Europe.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views....
Cargill is on track to make its goal of completely sustainable palm oil supply by 2020, the company has said in its second palm oil progress update, summing up the...
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to...
Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
The Food Safety Authority of Ireland has launched an online food safety training facility to provide free e-learning resources for food businesses.
A sharp drop in sugar prices is the main factor behind a fall in overall global food prices, says the UN’s Food and Agriculture Organisation (FAO).
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
Sweden has launched a new nationwide information service to provide better guidance and information to its people on all consumer-related queries.
Reformulating foods to be healthier without telling consumers is a brilliant health policy, says Professor Graham MacGregor.