Market trends

How brands are capitalising on gut health. GettyImages/PeopleImages

How brands are capitalising on gut health

By Donna Eastlake

Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.

Manufacturers of dark chocolate may be more able to pass price rises on to consumers. Image: Getty/ Alvarez

How manufacturers can survive the cocoa crisis

By Natasha Spencer-Jolliffe & Jess Spiring

Soaring costs and a dwindling supply of cocoa mean innovation and creativity are essential for chocolatiers who hope to weather the supply storm

Baked snacks, such as baked crisps, are prevalent in the snacks market. Image Source: Getty Images/ugurhan

How healthy are baked snacks?

By Augustus Bambridge-Sutton

Baked snacks, from baked fruit to baked crisps, are a key part of modern snacking. But how healthy are they, really?

How winemakers are innovating with blueberries. GettyImages/anutr tosirikul

Making wine from… blueberries?

By Donna Eastlake

Winemakers are getting more creative and consumers more adventurous, so are we looking at the next big beverage trend?

Soybean prices are falling. Image Source: Getty Images/Drs Producoes

Why are soybean prices falling?

By Augustus Bambridge-Sutton

Despite challenges from regulation and climate, soybean prices have spent the last year falling. What accounts for this?

Image: Lakrids by Bülow

Back to black: Why licorice is having a renaissance

By Natasha Spencer-Jolliffe and Jess Spiring

From ancient medicine, to modern European delicacy, licorice is finally going global. Here’s what you need to know about confectionery’s black gold

Plant-based toxins pose danger to health. GettyImages/Tara Moore

Plant-based toxins pose danger to health

By Donna Eastlake

Plant toxins have always existed in plant foods but their potential health implications remain relatively unknown to consumers. Why?

Pic: GettyImages/etiennevos

Rising above with NPD: The new dough-mains of healthier bread

By Gill Hyslop

The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative health...

Eco-labels make good sense, but working in isolation they won't save the planet from the climate crisis. GettyImages/zoranm

Why eco-labelling won’t save the planet

By Flora Southey

Not even the innovators themselves are backing on-pack carbon footprint labelling to save the planet from rising global temperatures. Here's why.

What flavors are trending? Pic: getty/debbielewisharrison

The top five flavor trends for summer 2024

By Rachel Arthur

Ready for a spicy tamarind mangorita? Or excited about a parmesan espresso martini? Diageo highlights the top flavor trends it’s watching this summer.

How engaged are consumers on sustainability? GettyImages/Dougal Waters

How engaged are consumers on food sustainability?

By Donna Eastlake

The food industry is under mounting pressure, from governments and environmental organisations, to improve its sustainability credentials. But how engaged are consumers when it comes to matters of food sustainability?

Image Source: Getty Images/urbazon

NPD Trend Tracker: Euros 2024 edition

By Augustus Bambridge-Sutton

This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!

Is seasonal eating making a comeback? GettyImages/alle12

Is seasonal eating making a comeback?

By Donna Eastlake

From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?

How much influence does Instagram have on vegan consumption habits? Image Source: Getty Images/Tim Robberts

Does #vegan mean vegan?

By Augustus Bambridge-Sutton

How closely do Instagram posts using the hashtag ‘vegan’ influence the consumption habits of those engaging with them offline?

Cheese toasties have grown in popularity during 2023 as consumers sought out tastier meals that were easy to prepare. Image: Getty/LauriPatterson

Hybrid working is fuelling demand for cheese toasties

By Teodora Lyubomirova

British consumers persisted with dairy purchases during a turbulent 2023 despite price rises across many of the core categories, with cheese in particular remaining a dinner staple.

There are still barriers to full adoption of plant-based. Image Source: Getty Images/coldsnowstorm

How will policy in Europe affect plant-based?

By Augustus Bambridge-Sutton

A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.

Could the food industry develop luxury brands? Image Source: Getty Images/Lena_Zajchikova

How can luxury food brands succeed?

By Augustus Bambridge-Sutton

While luxury brands in beverage have been highly successful, luxury food brands are, as of yet, less prominent. What foods have the potential to be luxurious?

Pic: getty/liudmilachernetska

Do soda taxes reduce childhood obesity?

By Rachel Arthur

The potential of sugar-sweetened beverage taxes to tackle childhood obesity has been a key rationale for their introduction. How effective are they?

Fava beans can grow in Europe, but several problems remain. Image Source: Getty Images/MEDITERRANEAN

Can fava beans grow in Europe?

By Augustus Bambridge-Sutton

Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?

Has the plant-based trend peaked? GettyImages/ArtMarie

Has the plant-based trend peaked?

By Donna Eastlake

The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?

Understanding the Autoimmune Protocol diet. GettyImages/Hispanolistic

Understanding the Autoimmune Protocol diet

By Donna Eastlake

Health trends are huge at the moment, with new diets and ‘superfoods’ popping up on an almost weekly basis. Enter the Autoimmune Protocol (AIP) diet.

Tech is helping transform bakery and snack businesses. Pic: GettyImages

What advances is AI making in bakery and snacks?

By Natasha Spencer-Jolliffe

Hint: The evolution of artificial intelligence (AI) is less to do with glossy marketing campaigns and packaging visuals and more about uncovering the mystery of algorithms and getting a better handle on supply chain data.

Eco-friendly food colouring: How one company is cutting carbon. GettyImages/coldsnowstorm

Eco-friendly food colouring: How one company is cutting carbon

By Donna Eastlake

The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...

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