Brands are reformulating to improve nutritional value and reduce or remove ‘unhealthy’ ingredient levels. But this is not always a vote winner with customers. Why?
Hangover cure? Apparently so as one US start-up claims the consequences of a heavy night could be resigned to the past for Europeans, should the brand debut on this side of the pond.
Following months of rumours and speculation, the European Commission has proposed a 12-month delay to the current EUDR deadline. So, will the proposal be passed and what does this mean for stakeholders?
Vertical farming has come under fire in the past, with opponents blasting its high energy usage and cost. So, will new findings to mitigate these drawbacks, silence the critics?
Reduced-fat and fat-free products were once embraced as the healthy option for consumers. So why have they fallen from favour and what does it mean for manufacturers?
Consumers are shifting towards uncharted food and drink trends territories in 2025, as they straddle health and indulgence and make peace with new origins and ag-tech, including GM.
A booming food ingredients market is feeding sector growth, with segments like carotenoids and botanicals ready for the biggest sales upticks. So, what is the current and future state of Europe’s food ingredients market?
New research has identified gut bacteria associated with food addiction and obesity in humans. How can the food and beverage industry harness this knowledge and what NPD opportunities does it create?
The EU has appointed Hungarian politician Olivér Várhelyi as its new Health and Animal Welfare commissioner. But who is he and how will he make an impact?
Ingredients and packaging materials will form the very foundation of your brand, so getting them right is essential. Here’s how to find the right suppliers and build successful relationships.
Reputation is everything to food and beverage brands. But what happens if a brand receives negative press? Does it lose customers? And can it get them back?
Low carbohydrate diets have long been lauded as the secret to weight loss. But are they lacking in essential nutrients and how can the food and beverage industry support adopters?
Making the decision to recruit staff is a big step for any new business. It presents multiple challenges and can generate unexpected costs. We’re here to help guide you through the process.
By René Floris, NIZO Food Research Division Manager
From farm to fork, Artificial intelligence is impacting every aspect of food and beverage. But are the changes greater than previously understood and what's next for the technological revolution?
Counterfeit food and beverage products are a major blight on the industry, and a serious concern for consumers. Now the industry is fighting back and it’s using science to do it.
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?
He may well be one of snacking’s most influential men. So, an audience with Mondelēz International’s Snackfutures Ventures boss, Richie Gray, could indeed be the making or breaking of a business.
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.
The EUDR deadline is now just months away, yet many suppliers and manufacturers remain unprepared for the changes. We’re cutting through the noise to bring you the latest on this complex new law.
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?
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?
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.
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…
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?
Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.
Mercury levels in soil are significantly higher than previously believed, researchers have shown. But why does this pose a threat to food production and can it be reversed?
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?
When a healthy product is encased in plastic packaging, this can negatively affect consumer perceptions of the product. Can front-of-pack labelling mitigate this?
