From snack bars made with beetroot to rice made from pulses, manufacturers continue to invest in better-for-you products. Brands are also gearing up for Halloween and Christmas with themed products aiming to drive impulse purchases.
Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.
A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.
Olam International has a “considerable” presence in Africa as the world’s leading originator of cocoa beans and a globally leading cocoa processor. Andrew Brooks, Olam Cocoa’s head of sustainability for Africa, speaks to us about how the group leverages...
French start-up CarréLéon has created a culinary aid that blends cocoa butter and vegetables in a bar that consumers add to sauces and other dishes to make them more healthy and tasty.
Famous food marketing researcher Brian Wansink admits failings but denies fraud, plagiarism and intentional misreporting as a Cornell University committee finds him guilty of academic misconduct.
PepsiCo is on a drive to grow its healthy portfolio faster than its core 'treat' products. We talk to its director of innovation about finding the right healthy ingredients, working with start-ups and how it plans to give 'more nutritious...
A Hungarian company is bringing sorghum syrup to Europe for the first time, a liquid sweetener with a caramel flavour that can be used across food and beverage categories.
New French research shows that ‘nutrient signalling’, or the ability to taste the presence of a given nutrient in foods, becomes less efficient and less reliable as foods become more complex and different tastes compete for attention, potentially confusing...
If food companies are to survive today's tariff-prone, populist global economy, they need to radically re-engineer their supply chains and start offering consumers personalised products that are locally sourced, says a report.
Big brands are responding to consumer trends that continue to gain traction in the food space, as evidenced by the latest products to hit the shelves in Europe. Unilever brought the vegan version of its well-known Hellman's mayonnaise over from the...
As US supplier MycoTechnology turns its attention to the European market, its CEO explains how fermented mushrooms can reduce sugar, block bitterness and improve the nutritional content of plant protein. “It’s really unlimited what we can do with our...
