All news articles for June 2024

How brands are capitalising on gut health. GettyImages/PeopleImages

How brands are capitalising on gut health

By Donna Eastlake

Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.

Mike Cessario founded Liquid Death in 2018. 'I did not expect this level of success!', he tells us.

How to build a beverage brand: Liquid Death on its marketing magic

By Rachel Arthur

Liquid Death has turned the bottled water category on its head: with its energy-drink-esque branding and novel approach to marketing ('Murder your thirst!' declares the brand's tagline). Mike Cessario, founder and CEO, sits down with BeverageDaily...

Manufacturers of dark chocolate may be more able to pass price rises on to consumers. Image: Getty/ Alvarez

How manufacturers can survive the cocoa crisis

By Natasha Spencer-Jolliffe & Jess Spiring

Soaring costs and a dwindling supply of cocoa mean innovation and creativity are essential for chocolatiers who hope to weather the supply storm

Baked snacks, such as baked crisps, are prevalent in the snacks market. Image Source: Getty Images/ugurhan

How healthy are baked snacks?

By Augustus Bambridge-Sutton

Baked snacks, from baked fruit to baked crisps, are a key part of modern snacking. But how healthy are they, really?

How winemakers are innovating with blueberries. GettyImages/anutr tosirikul

Making wine from… blueberries?

By Donna Eastlake

Winemakers are getting more creative and consumers more adventurous, so are we looking at the next big beverage trend?

Consumers are still keen on plant-based options, but they want more from them. GettyImages/DronG

GUEST ARTICLE

The next-step in plant-based? Understanding the extruder

By René Floris, NIZO Food Research Division Manager

Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?

Soybean prices are falling. Image Source: Getty Images/Drs Producoes

Why are soybean prices falling?

By Augustus Bambridge-Sutton

Despite challenges from regulation and climate, soybean prices have spent the last year falling. What accounts for this?

© eskymaks / Getty Images

French agency warns ashwagandha unsafe in specific populations

By Nikki Hancocks

The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has warned against the use of ashwagandha in a number of specific populations, making it likely operators will be advised to use label warnings.

Image: Lakrids by Bülow

Back to black: Why licorice is having a renaissance

By Natasha Spencer-Jolliffe and Jess Spiring

From ancient medicine, to modern European delicacy, licorice is finally going global. Here’s what you need to know about confectionery’s black gold

Plant-based toxins pose danger to health. GettyImages/Tara Moore

Plant-based toxins pose danger to health

By Donna Eastlake

Plant toxins have always existed in plant foods but their potential health implications remain relatively unknown to consumers. Why?

Pic: GettyImages/etiennevos

Rising above with NPD: The new dough-mains of healthier bread

By Gill Hyslop

The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative health...

Pic:getty/rattankunthongbun

Should sugar taxes be extended beyond beverages?

By Rachel Arthur

Most ‘sugar taxes’ are, in reality, ones that apply specifically to beverages. Is this fair – and would extending them to items such as chocolate, cakes and biscuits work?

Eco-labels make good sense, but working in isolation they won't save the planet from the climate crisis. GettyImages/zoranm

Why eco-labelling won’t save the planet

By Flora Southey

Not even the innovators themselves are backing on-pack carbon footprint labelling to save the planet from rising global temperatures. Here's why.

© Liudmila Chernetska / Getty Images

EFSA establishes new safe level for iron intake

By Nikki Hancocks

The European Food Safety Authority (EFSA) has not been able to establish a tolerable upper intake (TUI) level for iron but has agreed a 'safe level' of 40 mg per day for adults.

According to the World Health Organization, 2.7m people die in Europe every year due to four major commercial products – one of which is ultra-processed food. GettyImages/gerenme

Ultra-processed food kills, says WHO

By Flora Southey

The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.

Do emulsifiers increase the risk of diabetes? GettyImages/martin-dm

Do emulsifiers increase the risk of diabetes?

By Donna Eastlake

Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?

What flavors are trending? Pic: getty/debbielewisharrison

The top five flavor trends for summer 2024

By Rachel Arthur

Ready for a spicy tamarind mangorita? Or excited about a parmesan espresso martini? Diageo highlights the top flavor trends it’s watching this summer.

A report by a coalition of leading retailers has found both positive and disappointing progress in the cocoa sector. Pic: GettyImages

Just how ready is the cocoa sector for EUDR?

By Gill Hyslop

Despite a deadline that is still seven months away, the incoming EU Deforestation Regulation (EUDR) is already driving efforts on the traceability of cocoa supplies. Conversely, the same study found a distinct lack of progress on other critical issues...

TrustWorks Global helps companies, including food and beverage companies, operate in conflict-sensitive areas. Image Source: Getty Images/Frank Rossoto Stocktrek

How should food businesses operate in areas of conflict?

By Augustus Bambridge-Sutton

Many key commodities in the food industry are sourced from conflict areas. What role can a social enterprise play in helping businesses operate in these areas without exacerbating harm?

How engaged are consumers on sustainability? GettyImages/Dougal Waters

How engaged are consumers on food sustainability?

By Donna Eastlake

The food industry is under mounting pressure, from governments and environmental organisations, to improve its sustainability credentials. But how engaged are consumers when it comes to matters of food sustainability?

Image Source: Getty Images/urbazon

NPD Trend Tracker: Euros 2024 edition

By Augustus Bambridge-Sutton

This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!

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