The alcohol alternatives category is growing – so who are the consumers driving the revolution? If brands want to succeed in the marketplace, they need to understand the complex variety of reasons consumers turn to the category.
The UK throws away around 100 billion pieces of plastic each year, much of which goes into landfill. Tetra Pak North Europe managing director Alex Henriksen told FoodNavigator about how inexorably politics and food packaging are tied together.
Our latest NPD Trend Tracker looks at Oatly’s new soft serve ice cream launch into UK food service, while snack brand the Only Bean has unveiled dry roasted edamame snacks containing with 5g of fiber. Scroll through the photo gallery for more…
Meat substitutes, especially those aiming to mimic the real thing, can be 'ultra-processed' in nature and associated with e-numbers and additives. But some plant-based meat substitutes, such as newcomer Vegbloc - which aims to replace meat in...
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
With a review suggesting only 11% of sports nutrition research is conducted in female participants, some crucial discoveries are slowly coming to light as studies finally delve into the complicated needs of the female athlete.
The latest edition of our new product development photo gallery covers two different recipe kits: Naksha Recipe Kits is bringing ‘off the beaten track’ recipes to luxury retailers, while Gousto has released a line of recipe boxes guaranteed to supply...
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
As cheese inflation rises to new highs in the UK, pungent cheeses have plunged in popularity over the past year, according to new data compiled by food labelling consultants Ashbury.
Our latest NPD Trend Tracker looks at UK snack brand Made for Drink’s new Gentleman’s Relish potato crisps, while Germany’s Just Spices aims to ‘spice up’ UK supermarkets this summer. Scroll through the photo gallery for more…
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.
Consumers are seeking more natural, fresh and less processed foods and believe that science and technology, like precision fermentation, may be more suitable to effectively address these environmental issues than traditional food manufacturing methods,...
Cash strapped British consumers are switching away from products which have been downsized by manufacturers in favour of buying products in bulk which offer better value for money.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
Our latest NPD Trend Tracker takes in a low alcohol lager made with lemongrass, while Wall’s Sausage Rolls announce biggest relaunch in the brand’s history. Scroll through the photo gallery for more…
Global consumers are highly aware of the fact all elements of health are interconnected so multifunctionality is the top health claim they are looking for in products, according to Nutiani’s Global State of Health and Wellbeing report.
While some fear AI spells the end of humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
Research suggests when it comes to buying sustainable products, an ‘intention-action gap’ exists amongst consumers. Which ‘nudging’ approaches can brands and retailers take to encourage more sustainable consumption?
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
With experts in the dark as to why numbers of childhood allergies are increasing, safe food options are critical, says Kirsty Dingwall, founder of Angelic Free From – a UK brand that has launched what it claims is the first dedicated kids' top 14-allergen-free...
Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...
Ready meals are dished out well in our latest NPD Trend Tracker as Beyond Meat launches frozen meals in the UK and Charlie Bigham’s introduces its first-ever range of side dishes. Scroll through the photo gallery for more…
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
How are attitudes changing towards tackling obesity? And could new technological developments help mitigate the epidemic? Oxford biologist Sir Charles Godfray, the keynote speaker at this year’s City Food and Drink Lecture at the Guildhall, London, weighs...
While consumer sentiment has improved, beverage alcohol consumers in the UK are still mindful of how they spend their disposable income, according to new data.
There was a 16% fall in new product launches among retailers and brands last year as retailers showed a strong Q4 2022 market performance despite raising the prices of private labels higher than national brands.
Affordability is a growing concern among consumers, according to data released by the EY Future Consumer Index, with the cost-of-living crisis meaning that many are forced to be more careful with what they buy. When compared to previous surveys, the data...
Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
Research suggests Europeans are ‘highly motivated’ to buy sustainable food. How can brands best communicate their sustainability credentials to consumers? And amid a cost-of-living crisis, are shoppers willing to pay for it?
In a post-pandemic world, consumer relationships with sweetness are changing, according to Kerry Group, who in new consumer research reveals that ‘sustainable health’ is the primary motivator for sugar reduction.
Danish energy drink STATE has attracted a host of sporting ambassadors at the very top of their game – including footballer Christian Eriksen, tennis star Caroline Wozniacki and now Swedish cross-country skier and Olympic gold medalist Jonna Sundling....
#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
Mondelēz International has announced major reformulation plans for its historic UK Cadbury brand that will include plant-based alternatives in an effort to cut up to 75% of sugar and fat.
It is estimated that two-thirds of European countries now use whole-genome sequencing (WGS) in food safety programmes. But it is time the technique is used to bring greater health benefits to functional foods, Dr Thomas Gurry, co-founder and CEO of gut...
From hot-chocolate beads to oven-ready Italian food, from sugar-free plant-based milk to premium tiramisu, our latest NPD covers some of the most interesting products of the past week.
Fonterra revealed its latest insights on nutritional support for athletes' mental wellbeing and presented a range of product concepts with the body and brain in mind, during Vitafoods 2023.
Start-ups in Europe with a bent towards finding solutions that promise to reduce the environmental footprint of the food system are resisting the rise of investor retrenchment globally, a new report claims.
As consumers continue to look for ways to save money amid high inflation, many are still finding opportunities to trade down, especially in the dairy category, John Crawford, VP of client insights of dairy at Circana, shared during an International Dairy...
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
As alt-protein companies respond to changing industry dynamics, many brands are examining how best market products and respond to consumers needs, a panel of experts shared at the Bridge2Food Summit Americas.
#Healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Developing recognizable flavors for frozen plant-based seafood may enhance consumer acceptance, as taste and texture remain the primary drivers behind the popularity of plant-based food alternatives.
