Natural mineral and spring water brands are built on their provenance, making their source a unique part of who they are. But with increasing pressure from man's impact on the planet, how are brands protecting their water for the future?
Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.
Food waste has become a huge topic in the sustainability side of the food industry in the past few years, alongside safe ingredients, plastic use and greenhouse gas emissions.
People who are ‘thermal tasters’ report phantom taste responses when orally exposed to different temperatures. Understanding this phenomenon is important for product development in the food industry.
As part of a field trip for delegates at the World Cocoa Foundation Partnership Meeting in Sao Paulo in October, the WCF organized a visit to CEPLAC so industry experts could see for themselves the work being carried out to not only help and promote Brazil's...
A French vineyard has found an innovative and interactive way to do business responsibly by pairing with a local urban farming collective. "We’ve left the purely capitalist way of doing business," says its owner.
Independent cocoa expert Ray Major provides an oversight of how cocoa has continued to survive against all the odds by adopting the cabruca method to manage the most valuable of crops.
With just five months to go until Brexit – and little clarity on the UK’s future trading relationship with the EU – British food makers are worried. Here are some insights into what is keeping them up at night.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
