What does it take to give a niche ingredient sustained consumer demand rather than a brief moment of superfood fame? A radical re-think of how you control the supply chain can help. FoodNavigator spoke to two companies that are doing just that.
How do you ensure nutrients are fresh? How about growing them in a ‘superfood machine’ in your kitchen? US start-up GreenOnyx has the technology, an Asian micro-vegetable called khai-nam and is set for launch on both sides of the Atlantic.
Social media has transformed the way food manufacturers can engage in emotional marketing and foster brand love among consumers – but tread carefully because it also magnifies errors if you get it wrong, warns one digital marketer.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
The latest thinking on lean and green food and drink manufacturing will be the focus of a free access webinar, to take place at 11am on Tuesday April 26.
Four factors explain why the food and drink industry would be much better off if the UK voted to retain EU membership rather than opting to leave, Greencore ceo Patrick Coveney told the Food Manufacture Group’s Business Leaders Forum in London.
Vegetable ingredients may boost the nutritional content of beverages: but when it comes to taste, it’s the fruit flavor that continues to appeal to a mass audience.
Vegetable ingredients are winning favor with consumers who value them as a healthy part of their diet, but how will the category evolve in 2016 and beyond?
From links with obesity and type 2 diabetes to government taxes, sugar is currently experiencing a backlash. FoodNavigator met up with experts in the field at Food Ingredients Europe (FiE) to ask what this means for industry – is the future sugar-free?
There is a need for public health strategies and products to address Europe's rapidly ageing population – but how easy is it to market such products when nobody wants to admit that they’re getting old?
The digital age has changed everything – fragmenting both consumer taste and industry response to it. Is your business tuned in to a shift that is pushing start-ups front and centre like never before or are you soon to be swept away?
Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered...
Young people starting their food business careers should hungry for knowledge about the roles they’ve taken on and slip a “finger in lots of pies”, according to the Agriculture and Horticulture Development Board (AHDB) boss Jane King.
Manufacturing own-label products alongside its branded free-from bakery items has helped Genius Foods build stronger relationships with retailers, according to the firm’s boss.
Food and drink manufacturers must respond to a “huge cultural shift” in consumer behaviour towards own-label products, according to grocery think tank IGD ceo Joanne Denney-Finch.
Dutch company Newtricious is bringing a new egg protein hydrosolate ingredient market with data backing its cardiovascular and metabolic health benefits.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
What will the next flavour trends be, where does inspiration come from and how can you make sure a trend has some sticking power? FoodNavigator met up with Mintel at IFT to find out.
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
After a few years of negativity, the industry has a spring in its step again. But with renewed optimism comes the question of where the future successes lie.
FoodQualityNews spoke to the European Hygienic Engineering & Design Group (EHEDG) and Ecolab at Anuga FoodTec about the importance of hygienic design and systems to ensure hygiene, cleaning and sanitation.
With an ever increasing consumer demand for healthier food products, many within the industry are asking where the growth in healthy foods will come from.
The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to experts speaking on the side lines of Food Vision in Cannes.
From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
The grandfather of molecular cuisine, and the world’s weirdest chef, Hervé This believes that it is possible to create nutritious and tasty foods by reassembling the compounds that naturally make up foods into something totally new.
Four top trends – sobriety, risk management, nutritional supplements and everyday indulgence should guide food and drink manufacturers when planning innovation.
Like many areas of nutrition research, probiotic and prebiotic science relies on strong collaboration between academic experts and businesses. But there are some who say such links create biased science.
Delegates from the British meat industry attended an introduction to wagyu seminar in London earlier this month, held by the Japan Livestock Industry Association. The association hopes to bolster sales to the European Union after import restrictions were...
The food industry must promote about its health benefits or risk being sidelined in the lead-up to the General Election in May, according to the chairman of the Oxford Farming Conference.
The holidays are fast upon us, so let’s put ‘business’ to one side and get into the festive mood. To keep in the spirit of things, we’ve got a ‘gift’ for you – enjoy. Happy Holidays!
WINE VISION 2014: COMBATING THE 'NEW-AGE PROHIBITIONISTS'
Eminent wine writer and economist Mike Veseth warns that the wine world needs to combat the threat of ‘new age prohibitionists’ and authentic, interesting and affordable spirits and beers.
WINE VISION 2014: TYLER BALLIET COMPARES WINE LEXICON WITH THAT OF 90s PC
The brains behind the successful Wine Riot events in the US, Tyler Balliet, believes that winemakers should forget their own brands and simply focus on marketing wine to a new generation of consumers.
WINE VISION 2014: THE AGE OF OPPORTUNITY & DIVERGENCE
Direct Wines CEO Simon McMurtrie insists that bringing ‘some of the magic’ associated with movie and perfume launches into the wine world will entice a new generation of wine drinkers.
WINE VISION 2014: INTERVIEW WITH Jean-Guillaume Prats
Jean-Guillaume Prats, Moët-Hennessy Estates and Wine CEO, says he believes great wine produced in California’s Napa Valley will rival the finest Bordeaux in future years.
The great and good in the global meat industry gathered at the recent Sial exhibition in Paris (19-23 October). See our video for a visual trip around the show, and to hear the opinions of just some of the exhibitors.
GlobalMeatNews recently spoke to Jean-Pierre Garnier, head of exports at UK red meat levy bodies Eblex and Bpex, on how UK exports are performing, what challenges are being faced, and where future opportunities lie.
Can new research in to the genetic basis of taste could help manufacturers and policy makers better understand consumer choices, purchase behaviour and even the later risk of obesity and disease.
The head of Tesco’s soft drinks buying team David Beardmore has urged aspiring brands not to turn up at the retailer’s HQ with a lengthy PowerPoint presentation but to do something different.
