COVID-19 changed how consumers eat and shop. But as much of the world unlocks and we emerge into the ‘new normal’ of a post-COVID era, what trends will stick?
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Physical health benefits associated with reduced alcohol consumption is helping drive demand for ‘low to no’. But could there also be something more holistic at play?
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
Water scarcity is the most important environmental concern in the consumer staples sector, which includes food, ingredients, agribusiness, meat and beverages, warn market analysts at Barclays Capital.
As the G7 summit draws to its end and groundwork commences for COP 26, world leaders have been urged to look at the food system to deliver progress on COVID-19, economic security, climate change and health.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
As the UK government launches a new mentorship programme to encourage more food and beverage producers to boost their exports, British companies have a golden opportunity to expand overseas, companies say.
Low-to-no alcoholic beverages are a growth space exciting the drinks sector. Experts from FoodNavigator and sister publications BeverageDaily, The Grocer and Lumina Intelligence weigh in on the segment’s prospects.
Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.
The trend of people consuming 'less but better' in their homes opens up exciting innovation opportunities for food NPD and products that pair well with beer and other alcohol, say firms.
Brands with heavy, bulky and perishable products that are difficult or expensive to ship direct-to-consumer need not write-off e-commerce as cost prohibitive or lag behind competitors in other consumer categories when it comes to online sales penetration,...
Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.
The UK’s Discarded Spirits has just unveiled a grape-based vodka, made using waste-products recovered from the wine making process, in an attempt to tap into consumer desire for zero waste ingredients.
