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Consumers would boycott ‘unethical’ food manufacturers

More than half of consumers would boycott food manufacturers if they found out they were acting unethically, according to a poll by Mintel.

The challenges of selling insects in Europe

EU regulation is confusing but with growing consumer demand, it's still an attractive market. FoodNavigator spoke to five companies about the challenges of selling insects in Europe.

How is Californian drought affecting almond supply?

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and...

Lights, camera, action! Edible insects in focus at IFT 2015

No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine...

Quarter of dried oregano contains other ingredients – Which?

A quarter of dried oregano tested has been found to contain other ingredients according to study published by Which?

Private label nutrition equal to national brands

There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French...

Flavour tourism: On the trail of Europe's future trends

What will the next flavour trends be, where does inspiration come from and how can you make sure a trend has some sticking power? FoodNavigator met up with Mintel at IFT to find...

Mid-calorie concept goes mainstream – and beyond drinks

Consumers and industry have embraced the mid-calorie concept in drinks and are starting to look at its relevance in other product categories, according to stevia supplier PureCircle.

World’s biggest food companies suffer 'institutional sluggishness'

The world’s largest food and drink companies saw sales growth nearly halve in 2014 – while local firms have taken advantage of their greater agility to fill market gaps, according...

Do-it-yourself NPD: How to scope out a market for free

What do coconut oil, single-serve coffee and raspberry ketone have in common? They are all best sellers on Amazon – and can help new product developers create the next trend-setting product....

Quinoa's protein potential: From healthy whole food to versatile ingredient

After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.

What’s next for protein?

Meat and dairy consumption has fallen from favour in many European countries and consumers are increasingly on the lookout for foods and drinks high in plant-based protein, according to Mintel...

SACN report: Sugar in the spotlight, but more opportunities for fibre?

A UK governmental committee on nutrition released its final report on carbohydrates last week. And while recommendations to slash sugar have taken the majority of the headlines, the report also...

Future food: Big data, better stories, and the importance of how eight-year-olds think

“If you can understand how an eight-year-old thinks, you are a long way toward understanding a transformative change in consumer behaviour,” says futurist Mike Walsh, who gave the keynote address at...

Look beyond big sales to measure product success

Success isn't just measured in big sales – sometimes you need to look beyond the numbers, says Innova's director of innovation.

SACN report

Twitterati: industry should lower sugar after SACN

Manufacturers must do more to help consumers halve their overall energy intake from free-sugars to less than 5%, commentators on Twitter have urged after the release of the Scientific Advisory...

News in brief

Cargill targets tomato ‘pulpiness’ with corn starch ingredient

Cargill has developed a modified corn starch to improve the pulpiness of tomato-based products.

Animal welfare will be ‘decisive criterion’ for lab-grown meat

Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.

Desert-inspired flavours and water-saving innovation: How climate change will shape the food industry

The water crisis affecting the food industry is set to get worse –  but food companies are finding ways to overcome it, say experts.

Souring on sweet: How sugar health concerns are spurring sour flavours

Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.

IFT 2015 highlights: 3D printing...the killer app; lab burgers... for less than $300k, and meals with meal worms

Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the...

Big issues and even bigger stakes: the importance of transparency and good communication

From GM to junk food, many food industry issues go beyond the realm of the industry itself – they shape, and are shaped by, our world view says one expert at IFT. So...

FoodNavigator at #IFT15 - as it happens

The FoodNavigator team is out in force at the world's biggest food ingredients show. If you can't be here - or even if you can but can't be everywhere at...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to...

Naturex develops water-soluble, colour-fast red

Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label....

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