Consumers across Europe are willing to change their eating habits as long as buying sustainable food becomes easier with better pricing, improved information, and more options, according to BEUC, The European Consumer Organisation (Bureau Européen des...
The challenge of responding to coronavirus has highlighted the need to leverage big data, predictive analytics and artificial intelligence in the FMCG space. However, AI start-up Spoonshot stresses, the long-term opportunities this technology can unlock...
A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.
Surging awareness about plant-based products has seen a proliferation of meat analogues hitting the market. But to truly appeal to ‘meat-lovers’, Redefine Meat CEO and founder Eshchar Ben-Shitrit says the sector needs to look beyond innovation at a product...
Plant-based cheese, ready meals, seafood, and alternatives to eggs are among the biggest opportunities in the plant-based sector, a survey of over 6,000 consumers has found.
Functional food and beverages that are seen to improve mental health could be set to be a ‘recession proof’ sector, claims market researcher MMR. It says its new data highlights innovation opportunities as consumers seek new strategies to manage their...
A new report is urging food companies to embrace regulation, reformulation, relabelling and more diverse ingredients to become ‘part of the solution’ to malnutrition in all its forms.
Most consumers (68%) across the world closely monitor the type and amount of fat and oil in their packaged food, according to a recent global study from Cargill.
New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
Senators are proposing to tax foods with ‘poor nutritional’ quality amid concerns consumers are eating ‘too many calories and too much meat’ in a bid to force the food industry to design ‘less sweet, salty and fatty dishes’.
Miriam Ueberall recently joined The Kraft Heinz Company to head up research and development for the group’s international zone. FoodNavigator speaks to her about how innovation and product development is at the heart of Kraft Heinz’s turnaround plans.
A personalised GI health startup co-founded by a doctor looking to create a one stop shop for digestive issues says his company is set to ‘ride the wave’ of digital health acceptance created by the pandemic.
