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How grain-free innovation is shaping German flour and baked goods markets

Interest in grain-free flour and grain-free baked goods is soaring in Germany, according to new research.

Organic food is fuelling the growth of natural preservatives: Report

A growing demand for organic food, coupled with healthy eating trends and a preference for premium products, is driving the growth of the natural food preservatives sector, according to a report....

Dutch authorities name 1800 firms that bought from horsemeat trader

The Dutch food safety authority has released a list of 1800 companies that bought meat potentially contaminated with horsemeat, following a court ruling requiring it to make the information public...

'Green food': Euromonitor's top consumer food trend for 2016

How can 'Big Food' become synonymous with sustainability in 2016?

One of 2016’s biggest food industry trends will be the switch to sustainable, says Euromonitor, affecting everything from invisible ingredients to finished products, business acquisitions to public policy – but in...

Commission under pressure to act on mandatory meat & dairy origin labelling

The European Commission overstated the cost of mandatory country of origin labelling and must extend it to include lightly processed dairy and meat products such as cheese and sausages, say...

Are manufacturers losing market share by playing it too safe with allergen labelling?

Allergen Safe is an independently-audited accreditation initiative proposed by organisation FreeFrom that allows manufacturers to respond to increasing consumer worries about allergens. But by playing it too safe, do they...

Cactus, birch, lychee and lemongrass: Soft drink consumers turn to natural flavors and functional innovations

Consumers are demanding more natural flavors in soft drinks, driven not only by taste but also by functional properties of ingredients, according to Canadean. 

Top food ingredients trends for 2016

‘It’s all about protein’ is one of four key trends set to shape the ingredients market in 2016, according to food ingredients supplier EHL Ingredients.

Is food marketed as healthy inadvertently fuelling obesity?

People tend to overeat food marketed as healthy because they assume it is less filling but food companies can counter this by portraying food as 'nourishing' or 'wholesome' instead, researchers...

Date label headaches could make consumers sick: Survey

More than one third (39%) of UK shoppers say they would eat seafood past its ‘use by’ date, whilst even more (42%) would do the same with poultry –  a worrying development...

Frutarom invests €2.25m in algae start-up

Swiss-Israeli flavours and ingredients house Frutarom Industries has invested 10 million Israeli Shekel (€2.25m) for a 50% stake in the biotech start-up Algalo.

Step away from the buffet: The recipe to eating a healthy festive dinner

It’s no secret that people eat more than usual during the festive season, but the buffet holds nutritional promise too. We visited a few...

Definition of 'artisan' urgently needed: Consultant

A definition of ‘artisan’ products is urgent, says one food law expert, as an Italian court cracks down on two crisps manufacturers falsely claiming to be artisanal.

Kellogg takes ancient grains into UK mainstream with Legends launch

Kellogg’s is launching Ancient Legends – a range of breakfast cereals using ancient grains such as spelt and rye – in the UK next year.

FoodNavigator 2016: What's on our editorial calendar?

Putting the spotlight on innovative start-ups, sugar reduction, sustainable sourcing and the latest trends in colour, texture and flavour, FoodNavigator's special editions calendar and online events for 2016 spans the...

'Responsible use' label needed as antibiotic fears grow

A new on-pack label could be the best way to quickly reduce the use of antibiotics in the livestock industry, according to a major new report for the UK government.

Can modified starch be clean label? It's all about perception, says Cargill

Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but...

Guest article

Is industry too old-fashioned to connect with living, breathing, sustainability-loving consumers?

At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business...

Clean label is the major concern for EU food firms

The reduction of sugar and the removal of additives are currently the biggest headaches for the European food industry, according to new research.

Innova's top ten trend predictions for 2016

Food for thought: What we learnt at Food Matters Live

After three days of debates, seminars and demonstrations at Food Matters Live, there are major challenges and themes the industry needs to reflect upon - we've rounded up some of...

WHO report hits already-falling bacon and sausage sales

Three consecutive weeks of double digit falls in UK sales of bacon and sausages provide tangible evidence that the processed meat cancer scare has had an impact on consumer shopping...

Gelatine is more than just a texturiser: Rousselot

Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.

‘Doing it for the kids’ drives desire for natural nutrition

Parents are more likely to seek out ‘natural’ food and drinks than consumers without children highlighting a growing opportunity for formulating with natural ingredients, suggests study.

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