The emotional and physical strains caused by events in 2020 have shined a light on the need for and accelerated development of foods and beverages that not only nourish consumers’ physical bodies, but their mental health as well, according to Rabobank...
Several brands, retailers and cooperatives in France are backing a soil health initiative led by Earthworm Foundation. By bringing these players together, Earthworm hopes to ‘create systemic change when it comes to supply chain challenges’, the NGO’s...
Louie D’Amico, President Taste & Wellbeing of Givaudan, was elected President of International Organization of the Flavor Industry (IOFI) in October. FoodNavigator caught up with him to hear about the challenges and opportunities he sees ahead for...
Tanya’s Just Real sauces was founded with a vision: to bring ‘the cleanest most natural sauces’ to ‘time-poor people’. We speak to founder Tanya Lambert about why a clean label is central to her brand and how cold-pressed processing has helped her deliver.
Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...
The clean label trend is evolving. Tomorrow’s consumers will not just seek out clean labels, but will want to buy from brands with a ‘clean conscience’, according to market insight firm Mintel.
Front-of-pack nutrition labelling schemes that use across-the-board algorithms – such as Nutri-Score – allow for ‘discrepancies’, whereby a dark green ‘A’ ranking does not necessarily mean a healthy choice, argues Voedingsjungle’s Manon van Eijsden.
What does a ‘healthy gut microbiome’ look like? And is an ‘unhealthy’ microbiome a corollary of poor health, or directly responsible for certain health conditions? If the latter is true, to what extent can we address these health problems by modulating...
One of Europe’s most popular front-of-pack nutrition labels has been criticised for discriminating against foods that are traditional, single-ingredient, protected by geographical indications, or all of the above.
What will be the top tastes of 2021? Classics like citrus will evolve with more exotic variants; botanicals and florals will offer a premium flourish; and our taste for adventure will bring flavors from the Mediterranean and Asia to the forefront. We...
While the food supply chain bent to accommodate weaknesses revealed and intensified by the coronavirus outbreak earlier this year, next time an unexpected threat arises the industry might not be so lucky unless it increases transparency and digitization...
How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
Fresh consumer research from Campden BRI has revealed what on-pack claims excite shoppers. “Product claims can be a powerful marketing tool,” sensory and consumer research scientist Marleen Chambault notes.
In this week’s NPD Trend Tracker, we cover new chilled plant-based snacks, an oat drink delivery service (in the traditional glass pint bottles!) and Tony’s Chocolonely’s personalised wrapper service.
