Market Trends

There’s plenty of truth that ‘we eat first with our eyes', coined by Apicius, a well-known Roman gourmand from the 1st Century. Pic: GettyImages/Renphoto

The psychology of colour in baking

By Gill Hyslop

Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?

Pic: GettyImages-rawpixel

NPD Trend Tracker: From cricket spread to plant-based snacking

By Katy Askew

In this week's round-up of product launches, Pladis brings world flavours to the snacking aisle, Fry's Family Food Co introduces two new alternative chicken products to the freezer aisle and we hear about the launch of a new protein spread made...

Image: Next Home

Scraping social media for hot beverage trends

By Oliver Morrison

Love them or loath them, social media platforms such as TikTok and Instagram offer fertile ground where brands can spot quickly emerging food and beverage trends that can guide product development.

From wurst sausages to veal schnitzels and German quark, Germany has a long-standing food culture rich with meat and dairy. GettyImages/instamatics

Why might Germany be losing its appetite for meat and dairy?

By Flora Southey

More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.

GettyImages/Eoneren

NPD Trend Tracker: From gluten-free Punk IPA to Dolce & Gabbana cake

By Flora Southey

BrewDog has developed a gluten-free version of its best-known beer: Punk IPA. Elsewhere across the NPD landscape, Dolce & Gabbana is bringing back its colomba cake, and a range of Bridgerton-inspired doughnuts have rolled out to celebrate the launch...

GettyImages/Agustin Vai

NPD Trend Tracker: From fortified coffee to paper-packaged Carte D’Or

By Flora Southey

Unilever is switching out 93% of its plastic from Carte D’Or ice cream tubs in the UK and replacing it with responsibly sourced paper. In Israel, Capsoil FoodTech has developed technology that enables coffee brands to fortify their pods, and Italian chocolate...

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