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.
Everybody is chasing innovation and the next big idea, but when it comes to developing a succesful and innovative product, nine out of ten will fail. We spoke to Chris Cornyn of DINE Marketing to ask why.
The growth of the Non-GMO Project verification scheme has been nothing short of explosive over the past 18 months. But does the firm serving as its technical administrator have the resources to cope, and are competing certification schemes adopting the...
While there are some differences between high end catering and the large scale manufacturing of food, there is a lot of scope for both groups to learn from each other, says executive chef Gui Alinat.
What is the future of ‘naturality’ on product labels? Are sin taxes and warning just policy tools disguised as a consumer advocacy? And should health and wellness be part of every brand’s messaging?
Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.
Dispatches from IFT 2014: 8-minute insight from Mintel innovation directors
The global breakfast cereal market faces increasing competition as consumers turn to convenient alternatives, so how can manufacturers step up to compete and stimulate often dwindling sales?
Consumers are open to fortified foods just as much as those that contain naturally occurring functional ingredients, according to the International Food Information Council (IFIC).
Bürkert will monitor and control PH, chlorine, conductivity, oxidation reduction potential (ORP) and turbidity in water processing with its Online Analysis System to be launched in September.
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
The Roundtable on Sustainable Palm Oil (RSPO) has been called on to renew its principles on zero deforestation, land development and rights by Cargill Refined Oils Europe.
Mondelēz is challenging palm oil suppliers to step up their game so it can move towards using physical supplies of purely sustainable palm oil for all its products.
Denmark has a population of just 5.5 million people, but with total pig production standing at over 29m and producers exporting to the value of DKr32bn (£3.5bn) in 2013, the significance of the pig industry to this country is obvious. Global Meat News...
The Institute of Food Science and Technology’s Jubilee conference offered something for everyone involved in food production and research and painted a multi-coloured picture of the industry.
Ingredients suppliers are uniquely placed in the supply chain to up their game in sustainable sourcing and must push the agenda further, says a market analyst from Invenire.
Innovation is a buzzword that is repeated all the time, but what does it really mean? Not a lot in the way it is currently used, according to industry expert and strategy analyst Virpi Varjonen of Invenire.
Nutritious snacks have not boomed because manufacturers overwhelmed consumers in a category where indulgence remains more important, says the head of food and drink at Datamonitor Consumer.
Growing interest in the potential for insects as a source of healthy and sustainable protein was demonstrated again at Vitafoods Europe, where 4ento CEO Ana Day told us that insect consumption needs to become 'sexy'.
The role of doctors and dietitians in the education of the elderly on the benefits of protein for healthy ageing is key, US whey protein manufacturer Davisco Foods International told DairyReporter.com.
Nanotechnology to deliver nutrients or flavors into bakery remains nascent, but that will change over the next decade, says RNI Conseil’s scientific and regulatory affairs senior consultant.
Food companies need to develop online personalities to successfully connect with savvy consumers who expect a human connection, according to nutritionist and social media guru Jenny Westerkamp.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.
Fear is a major roadblock to many food companies getting it right when it comes to social media, according to business mentor and entrepreneur Mike Greene.
Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.
Mapping the future of food science is the aim of the Institute of Food Science & Technology’s (IFST’s) jubilee conference next month, according to its chief executive Jon Poole.
Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become...
Food and drinks manufacturers could be missing out on ground-breaking new product development opportunities by making too many small adaptations to existing products, a leading consultant has warned.
Big food and drink manufacturers should invest in small firms to protect their income streams and benefit from injecting an innovative and entrepreneurial spirit into their businesses.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Talking Rain’s Sparkling Ice brand plugs a market gap that Pepsi and Coca-Cola missed, enabling $350m in annual sales to tot up with little to no competition, its CEO says.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
The consequences of the horsemeat crisis, filling the yawning skills gap, lean and green manufacturing and social media were just some of the topics tackled by the Food Manufacture Group at Foodex 2014, at the National Exhibition Centre in Birmingham...
Due diligence has weaknesses and isn’t a perfect defence against food fraud, despite offering firms legal protection, Dominic Watkins, partner and head of food at law firm DWF has warned.
A “dinosaur attitude” is causing food and drink manufacturers to miss out on the benefits of integrating sustainability into their businesses, according to the boss of malt manufacturer Muntons.
With 2013 fast drawing to a close and 2014 just around the corner, we took the chance to catch up with analysts and experts at Mintel to ask them what their highlights from this year have been ... and a few predictions for what might be in store in the...
Consumers are looking for foods and drinks that influence how they feel, whether that’s a drink that helps them sleep, or an indulgent ice cream. Mintel’s global food science analyst Laura Jones explains.
Despite ever-growing consumer demand, when it comes to low fat reformulation a number of key challenges remain - and industry cannot take a 'one size fits all' approach.
Using cultures and enzymes taps into consumer demand for natural foods, while providing ways to reduce salt, fat and sugar in dairy products, according to Chr. Hansen.
In many cases, it's no longer enough for a food colour to be natural: Increasingly companies are seeking colouring foodstuffs, concentrated from foods themselves. FoodNavigator explored the evolving natural colours sector at FIE in Frankfurt.
Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.
We gave the European food industry a check-up at this year’s Food Ingredients Europe (FiE), talking with some of the industry's top ingredients players about EU health claims, economic recovery and how to remain competitive on a global stage.
