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Are chocolate bars really getting smaller? Researchers compare historic packaging

An online marketing company has analyzed scans of vintage bars to discover if the most popular chocolates in the Western World have been shrinking.

exclusive guest article

The state of the health and wellness market in 2015

Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson,...

Trading up: can a shift from quantity to quality lift meat market malaise?

Whilst seafood sales are going swimmingly, the chilled processed meat category is under pressure globally, although volume declines could be tempered by value gains, says Euromonitor International.

Transforming acacia gum from invisible ingredient to sustainable superfood

Acacia gum seems to have it all – manufacturers say it’s clean-label, organic, sustainably sourced and provides income in developing countries. So why is industry not doing more to promote this?...

Pulp fiction?

Orange crush: Carrot waste finding fibre future

A new fibre ingredient derived from carrot waste pulp offers a level of water absorption that is unlikely to be improved on, its producer says.

New tool detects lactose content in seconds

Novozymes has launched a tool to quickly detect the lactose content of milk, allowing producers in emerging markets without costly lab equipment to tap into the free-from trend. 

Stevia extraction is no barrier to scalability: PureCircle

Stevia extracted from the leaf can be scaled up to compete with other methods – and is more in line with consumer perceptions of stevia’s naturalness, say researchers and industry....

Food price index rises on back of bad weather: FAO

Major food commodity prices rose in October, spurred by weather-driven concerns about sugar and palm oil supplies, according to the UN Food and Agriculture Organisation (FAO).

Dateline Southeast Asia

Palm oil demand growth offers opening for niche certified producers

Global demand for certified sustainable palm oil will double in five years, growing from 5.3m tonnes in 2014 to 11m by 2020, predicts Rabobank.

Older consumers need tailored food products, say researchers

It's not just taste and texture perceptions that change for older consumers but their social experience of food too - yet research is lacking and food manufacturers are missing out...

Big interview new starter advice

Food business starters should be hungry for knowledge

Young people starting their food business careers should hungry for knowledge about the roles they’ve taken on and slip a “finger in lots of pies”, according to the Agriculture and...

California Almond Board accuses media of skewing its sustainability record

Media attention has focussed on the unsustainabilty of California's almond industry, with issues ranging from water overuse during drought and pesticide harm to bees during pollination - but this is...

R&D Insider - From Nestlé's lab in Lausanne

Foiling over-packing: Nestlé project aims to reduce environmental impact of chocolate wrappers

Nestlé has begun a project to explore whether it is over-packing chocolate and can move to lighter packaging options.

Gulfood Manufacturing 2015, Dubai

Tate & Lyle launch Middle Eastern recipes with a healthier twist

Tate & Lyle launched a menu of Middle Eastern recipes with a healthier twist at Gulfood Manufacturing, in Dubai last week (October 27–29) to tackle the growing number of consumers...

October quiz: How clued up are you on this month's food industry news?

Why did Nestlé trim down its 2015 growth forecast? How much is the UK bakery sector set to grow? And what's on the WHO's cancer list apart from sausages and bacon?

Guest article

The low fibre intake problem: is packaged food the culprit or the key?

Fibre may not be a sexy nutrient, but that shouldn't stop its rise, says Lauren Bandy, senior nutrition analyst at Euromonitor International, in this guest article.

Plant-based meat that matches steak for texture: 'The technology is unique in the world'

Using a unique manufacturing process, Dutch food technologists have developed a plant-based protein that can match the texture of steak and is the most sustainable of all meat alternatives, they...

Mars to source 100% of its rice sustainably

Food giant Mars has said it will sustainably source 100% of its rice by 2020.

Era of negative claims over? Colored with fruit and veg claim can replace no artificials label, says GNT

Candy makers using natural coloring foods should dump negative no artificial colors on-pack claims, says supplier GNT.

Savoury ice cream flavours tipped to be big

Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?

Gulfood Manufacturing 2015, Dubai

PepsiCo: ‘Is sustainability mainstream or faddish?’

PepsiCo will highlight its sustainability progress across its most significant areas: water, packaging, waste, energy and agriculture at Gulfood Manufacturing 2015, in Dubai, this week (October 27).

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment, the head of the European Food Safety Authority (EFSA) has said.

Old-time favourites or one-time fads: Which specialty oils are trending in Europe?

With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.


Clean label: Is it worth it?

“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the...

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