From fibre-filled juice to bird-friendly coffee, cauliflower flour to pea bread, European demands for natural are being fuelled by a massive distrust of TTIP – and this will grow whether the treaty is ratified or not, says Mintel.
A raft of new technical solutions and innovative strategies, focused on replacing damaging trans fats like-for-like with healthy ingredient that has exactly the same functions, are currently being explored by industry and academics.
With more than a quarter of all EU energy consumption, and a lower share of renewable energy than other industries, the European food sector must focus on sustainable use of energy, warns a new report.
Price wars, social media and greater consumer demand for a connection with food and producers mean more European food companies are cutting out the traditional retail middle man and finding their own channels.
Sensing a shift in consumer eating habits and attitudes, several German meat companies are leading the way in innovation and NPD for meat substitutes: “We will be the first and last generation that eats meat every day,” says one.
The UK government is calling on businesses, scientists and agricultural producers to submit their proposals for salt, sugar, fat and fibre reformulation with the chance to win up to €13.5 m in funding.
The type of dietary fat we eat may lead to changes in our inflammatory response, which in turn play a key role in long term risk of obesity-related diseases including diabetes and atherosclerosis, warn researchers.