Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
While many big food companies are outsourcing innovation through venture capital arms and accelerators focused on external startups, Nestlé is innovating from within through an internal incubator that fosters the entrepreneurial spirit of its existing...
Much of the food on supermarket shelves has travelled long distances to reach your plate. European project REFRAME urges consumer to buy local food this Christmas.
The founder of Oakmeal, a Greek start-up producing a range of clean label acorn-based snacks and baked goods, wants to shatter the fallacy that acorns are toxic and indigestible.
By Virpi Varjonen, Analyst & Strategist at Invenire Market Intelligence
What are the main trends? Where is the market going? These are the regularly asked questions within the food and nutrition industry. But why? And how do we actually get the most out of trends reports?
Conversational AI (Artificial Intelligence), bot development and in-store entertainment concepts - 2019 is poised to be a transformative year for retail, according to Digimarc.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
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.
