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.
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.
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.
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.
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.
Tight supply of raw materials is affecting many hydrocolloids and prices are likely to rise as a result, according to hydrocolloids expert Dennis Seisun.
Beneo CEO Matthias Moser, PhD, shares his vision of how a European ingredients giant stays ahead of the innovation curve, built on a bedrock of age-specific nutrient solutions – even if rising obesity and diabetes rates suggest there remains much work...
Enzymes were traditionally used to make foods cheaper and faster, but the role of enzymes is expanding, to also help make foods more sustainable and to add consumer benefits, according to director of DSM’s business unit enzymes solutions Lars Asferg.
Industry is listening to the growing consumer demand for natural preservatives, however 'it is very difficult area to get right', says Wayne Morley of Leatherhead Food Research.
The horsemeat crisis has boosted consumer demand for clean labels and ingredient traceability, according to vice president and general manager EMEA at Ingredion Jorgen Kokke.
Mushroom salt reduction, award-winning algal flour and musical taste buds, Leatherhead takes us through the top three new products at this year’s Food Ingredients Europe (FiE).
Stevia sweeteners have appeared in about 1200 new products in Europe in the past two years – and 700 of those were launched in 2013, according to Cargill’s business development leader for Truvia, Olivier du Châtelier.
Irish dairy ingredients specialist Glanbia Nutritionals once filled its sights almost exclusively with the sports nutrition sector, but the explosion of interest in protein means the ‘ordinary’ mainstream food industry is a bigger and bigger target.
Manufacturers should look to re-address the basic levels of sweeteners and acids in their products in order to increase the success of natural flavour formulations, according to flavour and formulation expert Lindsey Bagley.
One year on from its acquisition of Swedish beta-glucan brand OatWell, DSM talks about entering into new markets and capitalizing on European health claims.
Nestlé may have canned Jenny Craig, and regulators clamped down on the sector's claim-making, but weight management products are booming globally, especially in increasingly image driven emerging economies like India and Brazil. It has pushed beyond...
Stevia use in new products is booming, while artificial sweeteners still lead the way on a global basis. However, in coming years, market research organisation Canadean foresees a spate of mergers and acquisitions in the stevia industry, to consolidate...
Antioxidants have had a tough ride in recent years, with a raft of negative opinions for health claims being dealt out by the European Food Safety Authority, but there is still hope, says Professor Hans Verhagen.
Engineers from Bosch Rexroth said “Open Core Engineering”, a software which connects automated machinery and IT, is “generation 4.0” in food production technology.
