High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.
Responding to shifting definitions of ‘value’, private label ranges are increasingly focusing on delivering affordable premium products. This is making it harder for branded food makers to justify their price premium.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....
In a bid to raise awareness around portion sizes and encourage people to eat more balanced diets, the British Nutrition Foundation (BNF) today (14 January) launched a portion size guide, Find Your Balance.
Nopal cactus is a native vegetable commonly eaten fresh in Mexico. But it's the high-fiber, high-calcium powder format that has true superfood status, says one Mexican supplier.
From a new line of vegan seafood options - including fish-free fish and prawn SKUs - to a range of traditional Greek fine foods, here is our round-up of some of the most exciting recent food product launches to hit the shelves in Europe.
Two UK meal kit start-ups secured fresh capital totalling £24m (€26.8m) this week. The news demonstrates investment appetite for the recipe box subscription model remains strong.
Food companies are increasingly aware that processing big data, and sharing selected sets with competitors, can help boost their bottom line, says FurturMaster sales manager, Martin Sewell.
Dutch 3D printing specialist byFlow believes that by partnering with food industry multinationals the technology it develops will help shape the future of food – quite literally. And that future is personal, CEO Nina Hoff tells FoodNavigator.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
2019 is expected to be an important year for the sustainable food industry. Buoyed by the rising tide of concern over health, authenticity and environmentalism, European sales of sustainable foods are forecast to grow over the coming 12 months.
A UK manufacturer of air-dried fruit crisps has launched a range of infusions that can be both served as a hot cup of loose leaf tea and eaten as a snack.
Drinking vinegar with raw honey and a yerba mate beverage help consumers detox in the new year while other manufacturers are already gearing up for Easter. We take a look at some interesting recent food and drink launches.
