FrieslandCampina Ingredients Food & Beverages recently released a report pinpointing the trends it believes will shape the future of the food and beverage market. FoodNavigator spoke to Anneke van de Geijn, global marketing director at FrieslandCampina...
The State of Snacking report reinforces existing data that people love snacking, but it also reveals tangible insights to the cultural and personal importance of snack brands and choices.
Posh crumpets, tahini, celery juice, skewers, pink drinks, mindful spending and kindness... just some of the hottest trend's of the year, according to the British supermarket.
In this weeks round-up of the hottest new products hitting the shelves in Europe, FoodNavigator hears from an oat-based milk alternative that claims to provide the same foaming qualities as dairy, an Asian fusion snack brand whose 'extraordinary...
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
With sales of mushroom containing dietary supplements growing year-on-year by as much as 40%, and food and beverage companies getting in on the act, demand for the fungi has been “unreal”, says Jeff Chilton, President of Nammex Organic Mushroom Extracts.
Natural Machines’ 3D printing technology can help professional kitchen users personalise their food offerings ‘down to the nutrient level’, co-founder and CMO Lynette Kucsma tells FoodNavigator.
Acacia gum, or E414, is not just a food additive for the food and beverage industry. The exudate’s production is playing a key role in environmental sustainability, according to supplier Alland & Robert.
The Roundtable on Sustainable Palm Oil (RSPO) has laid out the first draft of its rules covering Shared Responsibility, and one of the major proposals is to make it mandatory for its members to increase their purchase of sustainable oil by 15% each year.
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
