The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
The ageing population is a massive – if somewhat overlooked – opportunity for the food industry. Understanding consumer expectations in this segment is key to delivering relevant product innovations.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
Consumers’ approach to what they eat is changing from “monolithic meat, potatoes and veggies,” to increasingly “heterogeneous” diets that go beyond sustenance to represent values and lifestyles – a shift that is translating to big business for companies...
Guest Article: The Bill & Melinda Gates Foundation
By Kamel Chida, deputy director of private sector partnerships & innovation for nutrition, The Bill & Melinda Gates Foundation
The Bill & Melinda Gates Foundation is launching a new effort to work directly with the private sector to address a fundamental driver of undernutrition globally: the lack of nutritious, affordable foods in marketplaces that serve the world’s poorest....
From quinoa couscous to green banana chips; organic ghee to 'raw' olive oil, FoodNavigator rounds up some of the most interesting products we saw at this year's SIAL in Paris.
Multinational food and beverage companies, governments and NGOs have united behind a pledge to “eradicate plastic waste and pollution at the source” and develop circular economy models for plastics.
US brand Loma Linda debuts in the UK with a range of products including a seafood-free tuna alternative ('Tuno'); the importance of on-the-go and convenience trends is evident in Euryza's new range of rice cups in Germany; while the 'craft'...
“The age of personal nutrition is here. I believe this is the next frontier and will transform the food industry in the next two decades,” Campbell Soup Co’s VP of science and technology, Anouchah Sanei predicts.
Juana Botero, director sustainability at Casa Luker, on how the cocoa industry is taking the fight to the drugs gangs by building a successful human-centred business with social inclusion throughout the supply chain based on empathy and support for the...
Technological developments in food stand poised to change the food system and the way consumers interact with brands. What trends are top investors in the space betting on?
Dutch start-up Ghee Easy has seen its year-on-year growth double in the past few years, something its CEO and founder puts down to confusion over healthy fats and consumers' curiosity in cooking with new products.
Fruits are the go-to flavours in the Middle East food and beverage market, especially in the carbonated drinks segment, according to one ingredient firm.
One third of food produced globally is wasted. In developed economies, the majority of waste occurs in the home. With the pressures of a growing global population and finite natural resources, this situation is not sustainable. Systems thinking is needed:...
Social media provides an important insight into how people think and feel about food. Pinterest, in conjunction with Taste Week France, concluded a survey of what food trends are getting users excited.
