Images of mom preparing dinner alone in the kitchen for her busy family have been a staple in food and beverage marketing for decades, but new consumer research from the Benenson Strategy Group suggests brands that continue to recycle this theme are missing...
New ‘traditional use’ system could be source of new 13.1 claims
Simplification and centralisation of the European novel foods process means applications based on traditional use will soon be allowed – Resulting in shorter and cheaper routes to market, and the potential for using new fruits and juices that could come...
Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences for healthy products, the confectionery industry is holding its own with sales climbing 1.2% in the last year to reach a whopping $25 billion, according...
The UK has announced a tax on sugar-sweetened beverages. But how hard will it hit the industry? How effective will the tax be at tackling childhood obesity? And could the tax be extended to other food categories? We take a look at the big questions surrounding...
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment, the head of the European Food Safety Authority (EFSA) has said.
The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.
Food manufacturers should prepare for a positive three years ahead, as the changing economy prompts consumers to spend at pre-recession levels, a leading economist has said.
Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.
Mirabeau En Provence owner Stephen Cronk says the desire for a direct consumer connection inspired him to record a 50 second YouTube video that's won the Rosé producer a staggering 8m+ views to date.
DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.
Scandinavia’s top-selling smoothie manufacturer Froosh has called for ‘trade not aid’ in developing countries and insists beverage brands should do more to understand their supply chains.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
