Certifications and regulations put pressure on industry to conform to certain standards. But why do they occur in the first place? Consumer demand may be the key.
The global pandemic was the biggest health emergency for a generation. But how did it affect eating and drinking habits? And what opportunities do these new habits create for manufacturers?
Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
Penny Germany’s new eye-catching, special-edition price-marked packaging of five own-label products is bold and brilliant for consumers. But for manufacturers, it’s a slap in the face.
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
As the snack and bakery industry gears up for the ‘ber’ months, brands are rolling out innovative snacks to warm up the season. Which of these exciting new launches will become the season’s go-to treat?
Potato chips – the world’s most popular snack, pulling in billions in sales annually – have evolved from a simple snack to a canvas for culinary creativity. We explore the fantastical journey of potato chip flavors.
Confectionery brands are now offering custom experiences that go beyond taste, making every bite uniquely memorable. Here we examine four game-changing trends
Childhood nutrition is in a state. But is this down to badly-manufactured children's foods or a symptom of a bigger problem? And will parents place the blame with food manufacturers regardless?
Climate change is a major threat to some of the world’s biggest wine-producing nations. So, is this the beginning of the end for the wine industry as we know it?
The increasingly popular carnivore diet is shaping up to be a powerful new food trend. But what is it, why has it become so popular, and what opportunities does it create for food manufacturers?
In the ever-evolving consumer goods landscape, one trend remains constant: people love to snack. However, the way they snack and the products they prefer are anything but static.
Halal food and drink sales in Europe are open for significant growth as Muslim – and other – consumer bases grow and demand more new and exciting permissible products from the industry.
With growing global popularity and skyrocketing sales, English wines are entering a golden era. But what does this mean for the wider industry? And which other countries are emerging as the winemakers of the future?
The plant-based industry has faced some serious difficulties in recent years. So, what’s next for animal-free foods and beverages. We bring you the latest…
Gen Z and younger millennial shoppers are using social media to find and purchase foods and beverages, providing fresh food brands and departments an opportunity to connect with these cohorts, Circana and FMI - The Food Industry Association shared in...
Increasing international business partnerships, growing production in the Middle East, and developments in traceability and regulations are set to propel the growth of the halal foods sector, according to a new report.
Mycelium can be a protein-rich alternative to animal products. But will consumers accept it? The interplay of disgust and naturalness perceptions is the key, a new study suggests.
Sports nutrition is proving profitable as it dominates the current mergers and acquisitions market. But what’s next for this major food and beverage trend?
Could two of the biggest trends in the food and beverage sector be powerful allies? And what opportunities could this create for food and beverage manufacturers?
Snacking giant Mondelez says affordability, portion control and portfolio variety as important growth drivers for the AMEA snacking industry in an era when consumers have become increasingly fastidious about their spending.
Cow’s milk may be the most widespread type of dairy milk, but what are some of the less conventional animal-derived varieties out there – and what are these used for producing?
Japanese adults in their 20s and 30s are most interested in personalised nutrition as compared to the other age groups, a survey conducted by Suntory-backed start-up Rem3dy Health has found.
From organic vegetables to organic meat, the organic tag has proven popular with consumers for decades. But is the label losing its lustre, and if so, what does that mean for manufacturers?
This week, we have a range of beverages, from beer using drought-resistant 'fonio grain', energy drinks made by Estonia's oldest brewery, and rum developed from raw materials on Belizean farms.
Europe’s fermentation sector has attracted more funding in H1 2024 than in the entirety of 2023, suggesting tailwinds for alternative protein innovation.
Around 6% of Britain’s dairy farmers have left the industry in the past year, according to AHDB data. What’s driving this – and is there a way around it?
