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Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

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.

Loud and proud: EU handouts to help European agri-food products stand out

Over 30 trade-association led campaigns promoting everything from olive oil to fresh meat have been named the recipients of the latest round of EU funding for agri-food products.

Industry welcomes EU novel foods revision

The revised European Union novel foods regulation will stimulate innovation and give consumers more sustainable, affordable food choices, says industry trade group, FoodDrinkEurope.

FiE 2015 preview: Innovation scanner

With over 1000 companies exhibiting at Food Ingredients Europe in Paris from 1 to 3 December, FoodNavigator takes a sneak preview at just some of the companies that will be...

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,...

EU brings in mandatory origin labelling for food from Israeli settlements

Food produced in Israeli-occupied territories, considered illegal under international law, must be clearly labelled as such in EU countries - a decision that has provoked strong opposition from Israel.

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?...

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....

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...

Botanical health claims & nutrient profiles make Commission’s list of 2016 priorities

Botanical health claims and nutrient profiles will be looked at as one of the European Commission’s key 23 initiatives next year.

Wessanen reports strong Q3 results

Dutch food group Wessanen has reported strong Q3 results which it puts down to a consumer shift away from ‘Big Food’ towards healthy and sustainable food.

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 or choice-blindness: Does ingredient information really make a difference?

When it comes to evaluating the naturalness of food products, very few consumers consider on pack ingredient information, finds Unilever commissioned research.

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