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Manufacturers use numerous tools for positioning their products on the market, including on-pack symbols and claims, innovative advertising campaigns, and social media. The focus of food marketers may be firmly on the bottom line - but they are under increasing pressure to keep an eye on ethics too.

Early Easter sweetens sales for Nestlé

Nestlé has reported a better than expected sales jump of 4.4% with sales totalling CHF 20.9bn (€20.25bn), boosted by sales of bottled water and chocolate.

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AAK records ‘historic high’ 2014 profits

Acquisitions have driven AAK’s operating profits to a ‘historic high’ with net sales up to SEK 17,814m (€1.9bn).

Regulation squeezes digestive health NPD out of EU

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.

Nestle selling Davigel to push higher value growth, says analyst

Nestlé could net up to €300m from the sale of Davigel, as the world’s biggest food company continues to refocus its business activities in to higher value areas, an industry...

Junk food ads and brand placement: Joint use increases effect on children

The combined use of TV brand placements with advertising could increase the effect on children's brand awareness and behaviour towards junk food, a new study has said.

What does ‘responsible innovation’ really mean?

Many food firms talk about the need for ‘responsible innovation’, but what does this buzzword actually mean to the consumer and the industry?

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Solina Group acquires Paulig flavours division

France's Solina Group will acquire the industrial flavouring division of Paulig to increase its presence in Nordic countries and Russia, the company has said.

How has social media changed food marketing?

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...

Industry not meeting needs of coeliac sufferers, says analyst

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.

Taste beyond the tongue: How do other senses influence flavour?

Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according...

Improving foods works better than educating consumers, says expert

Reformulating foods to be healthier without telling consumers is a brilliant health policy, says Professor Graham MacGregor.

How do start-ups approach new product development?

Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes...

Tending the grassroots: The importance of early adopters in NPD

Building a grassroots following is crucial for establishing an innovative food product, says the co-founder of meal replacement firm Ambronite.

Sleep easy and avoid logistical nightmares: Breaking into export markets for smaller confectioners

Small-to-medium sized confectioners making their first moves into export markets must be clued up on local regulations, consider temperate changes and pick distributors carefully to avoid mishaps, says UK firm...

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DDW announces new production site in Ireland

Colours company DD Williamson (DDW) has announced expansion plans with the opening of a new production site in Cork, Ireland.

Primal Pantry founder: 'You can't protect your product. You can only protect your brand'

When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.

Be creative to keep reformulation costs down, says analyst

Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.

Use price policies to promote healthier diets, says WHO

Price policies could encourage healthier diets, according to a new publication by the World Health Organisation (WHO) Europe.

Frugal innovation: Downsizing from exotic superfoods... to lentils

Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers...

WHO calls for taxes and marketing restrictions to tackle child obesity

The World Health Organization (WHO) has called for taxation and restricted marketing of unhealthy foods and drinks to children aged under 19 to help cut childhood obesity.

Study rules out aspartame sensitivity

A double-blind study has found no evidence of aspartame sensitivity, reported by half of its participants.

Akuō founder: Innovation is just technical novelty unless consumers see value

Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.

Hedonism influences perception of food quality, says report

A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.

Behind the buzzword: Premiumization

Savvy shoppers and the potency of premiumization: Brands need to justify ‘premium’ tags

Consumers are prepared to pay for high-end products – but sticking the word ‘premium’ on a bottle is no longer enough, according to Mintel.

DNA sprays and added bacteria to fight food fraud

Spray-on DNA or added bacteria may be the future of the fight against food fraud   - but analysts warn that consumers could react against more additives being used to guarantee a...