New research from Lumina Intelligence concludes that consumer engagement with sustainability claims is currently ‘low’. But mission-based brands supporting a clear cause could point the way to reversing this trend.
A majority of US consumers have some level of distrust in dairy and meat companies even if they don’t purchase meat and dairy, according to new research from the Hartman Group, and non-dairy alternatives continue to grow among young shoppers.
A report notes the ‘umpteen benefits associated with powdered eggshell membrane’ and identifies it as a growth area in the food and beverage sector, where its potential uses span bakery and prepared food categories.
Packing a powerful nutritional punch, brown rice sprouts are unique ingredient poised to become the ‘next superfood’, plant-based producer MozzaRisella believes.
An increased hard-line toward plastic among the public means food business are struggling to get the message across to customers that plastic plays an important role in preventing food waste.
The food industry is largely failing to provide transparent information detailing the impact of their supply chains on deforestation, despite growing investor and consumer pressure, a new report finds.
Shifting consumer demand is shaping innovation in food flavours and colours. FoodNavigator speaks to experts in the field to bring you a rundown of the top six trends delivering disruptive innovation.
As the snacking trend grows in France, market research firm Mintel looks at which claims – including gluten-free, high fibre, and high protein – are attracting shoppers in ‘the Hexagon’.
FoodNavigator's trend tracker brings you a weekly round-up of some of the most exciting products hitting the shelves in Europe. This week, we hear about CBD ' tongue shots', Asian snacks and potato smoothies.
To succeed in the increasingly competitive retail industry, stores should be underpinned by technology, stock carefully curated products, provide areas for socialising, and enhance the consumer experience, says analyst.
Demand for egg-free packaged foods is growing. But poor quality-perception and formulation challenges make the increasingly competitive sector a tough one to crack.
