Demand from Muslim millennials has fuelled the growth of a Halal food market in Europe keen to address negative perceptions and tap into affluent communities eager to spend the “Muslim pound”.
After a "dynamic" start to the year with Brexit, CEO and president of Kerry Taste and Nutrition Europe Malcolm Sheil is looking to expand the business in continental Europe and consolidate its business in the UK. "Acquisitions are a big...
The potential health benefits of prebiotics and probiotics are seemingly endless, with streams of data touting new mechanisms and pushing the boundaries of microbiome science. In this special edition video we ask a number of experts where they see the...
Spain favours smaller shops closer to city centres than huge supermarkets on the outskirts of town, according to an industry expert commenting on the country’s top retail trends.
Lantmännen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.
Social enterprise Divine Chocolate is pushing NPD innovation to capitalize on the growing higher cocoa trend evident in the popularity of its 85% chocolate bar.
As Kerry Taste and Nutrition launches a natural taste modulator to cut sugar by almost one third, we talk to the firm's chief strategy and planning officer on how its business strategy is being shaped by the clean label movement.
Adult soft drinks are gaining in popularity: but what flavors appeal to this audience? From the beer cues of brewed soda to the sour tang of vinegar, natural ingredient company Döhler explores the tastes that are appealing to today’s consumers.
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
A group of international scientists has identified the complex DNA sequence of Wild Emmer, which will open up an unparalleled opportunity to further the development of hardier, more productive strains of modern wheat.
Think of agriculture of the future and you may conjure up images of hydroponic lettuces grown in underground, urban bunkers or massive-scale precision farming using satellites and drones. But for campaign group Farms of the Future, the future is, and...
Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee a more sustainable supply of these natural foaming agents, says international supplier Desert King.
Could be the future of sustainable eating be plant and meat protein blends? We put the question to three experts at this year's IFT. "There’s an untapped market there," says one R&D scientist at DuPont Nutrition & Health.
DSM is seeking approval to sell fermented stevia in Europe. We caught up with the director of its stevia platform to discuss how it could be labelled, consumer acceptance and when it expects EFSA to give the green light.
The juiciest cuts of sirloin, rib-eye and fillet were enjoyed at World Steak Challenge 2017 last week and here you can enjoy highlights of the event with this exclusive video reel.
FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you option when given the choice, even when they say trends like sugar reduction are among their top health concerns.
Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next for ingredient innovation at the Irish company? We caught up with the firm's Chief Innovation Officer.
"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes themselves," says Corbion as it launches SweetPro, a new line of trans fat-free emulsifiers that allow manufacturers to swap expensive bakery...
To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a ‘highly processed’ ingredient when we see it, and how much processing is too much? Elaine Watson...
High in fibre and sugar-free, the jackfruit is the largest tree-borne fruit in the world with a fibrous texture that can be shredded, minced or pulled - and it's even cheaper than soy, says The Jackfruit Company.
How can mushrooms help reduce sugar and salt in food and drink? By blocking the bitter notes and cutting the need for masking agents. “It’s pretty exciting,” says the CEO of MycoTechnology as it prepares to bring ClearTaste to Europe.
The biscuit category changed in Britain in 2016 amid consumer demand for healthier indulgences, Steve Gladwell, CMI director of pladis tells BakeryandSnacks.
With a recent European resolution calling for tariffs and trade barriers against any palm oil linked to deforestation, Malaysia's minister for plantations and commodities warns: "We will react and respond accordingly to any discriminatory measures...
DuPont Nutrition & Health (DuPont) has launched a new ingredient in its Danisco range for manufacturers to produce stable clean-label soy, almond and other plant-based drinks.
Long considered a staple food in the Far East, seaweed and algae may finally be making gains in Europe with consumers eager to sample a nutritionally superior food with strong sustainable qualities.
GEA showcased its Aquarius BunchWrapper wrapping machine at Interpack which is fitted with labelers for placing labels inside a wrapping film and on a stick.
GEA debuted its Comas cupcake production line and Imaforni multi-zone tunnel oven for crackers, cakes, pies, biscuits and cookie manufacturing at Interpack.
Thermoplastic resin producer Braskem has partnered with Clemson University in the US and Rio Grande do Sul Federal University (UFRGS) in Brazil to create intelligent packaging which can change color if a product is unfit for consumption.
A breakdown of Denmark and China’s historic deal, allowing the former to send heat-treated sausages, salami and canned meats to the latter is what Meat The News tucks into this week.
Brazil’s rotten meat scandal sent shockwaves through the animal protein industry – so naturally it is the best place to start in a new series of videos titled ‘Meat The News’.
The use of augmented and virtual reality technologies to change the visual appearance of food and drink in real time could improve the diets of consumers.
Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has unveiled its upgraded Food Systems Global Innovation Centre in Lübeck, Germany.
Sugar confectionery consumption in Europe may have peaked, but a spike in Germany’s birthrate signals hope for the future, says Katjes International’s CFO.
Trusted sources of food and nutritional advice are being overlooked in preference to instant, real-time interactions with celebrities and bloggers, according to a communications expert.
We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.
Innovation and transparency can go ‘hand in hand’ as part of an industry strategy to streamline the food value chain and rebalance the relationship between production and nature.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join our team of editors as we discuss the key take-away's and highlights from the first day.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
