Market Trends

How will Christmas dinner change over the next 30 years? / Pic: GettyImages Alvarez

What’ll be on the menu for Christmas 2050?

By Katy Askew

Under-30s think the traditional Christmas dinner is ‘old fashioned’, according to fresh research. As pressure on the food industry to transition to more sustainable ingredients mounts, what will we be eating for Christmas dinner in 2050?

In a traditional chocolate bar, sugar accounts for around half the product. Pic: GettyImages

Sugar reduction/reformulation special edition

Replacing sugar in confectionery is ‘incredibly hard’

By Anthony Myers

Sugar is an important ingredient in confectionery, not only for its taste but also because it contributes to texture, bulk, mouthfeel, aroma, colour, and a number of other attributes that make up chocolate and candy.

GettyImages/hemul75

NPD Trend Tracker: From choc orange mayo to non-alcoholic bubbly

By Flora Southey

In this week’s new product development tracker, FoodNavigator profiles a mash-up between Heinz mayonnaise and Terry’s Chocolate Orange, as well as a plant-based ‘milk-alike’ chocolate out of Belgium. Other new offerings include a Millionaire’s Shortbread...

Air is linked with improving 3d products which is advancing manufacturers’ efforts to retexturize foods. Image: Getty: Marina_Skoropadskaya

The biggest ingredient of future food: air?

By Oliver Morrison

Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.

Image: getty/Prostock-Studio

Robots ‘ready to extend reach’ in food industry

By Oliver Morrison

There’s a strong case for the future growth of robots in food production in Europe, believes Dutch bank ING, as companies look to boost competitiveness, improve product quality and respond to rising labour costs.

Image: Getty/oonal

Why pollution is the next big food and beverage opportunity

By Oliver Morrison

Soil health and pollutant-free ingredients are now must-have environmental and health credentials that food and drink manufacturers should embrace, believes Mandy Saven, Director of Consumer Lifestyle at trends intelligence agency Stylus.

Excessive sugar consumption is a factor in COVID hospitalisations, the AHA stated. Pic: GettyImages

Sugar reduction/reformulation special edition

Sugar in the time of COVID

By Anthony Myers

Four in 10 consumers in Innova Market Insights’ global Health and Nutrition Survey in 2020 claimed to have decreased their sugar consumption over the studied 12-month period, with prevention of health conditions the leading reason, followed by weight...

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