Safety, quality, nostalgia- there's a buzz about British products both abroad and at home for various reasons – but products need more than just a Union Jack on the label if they are to stand out, warn experts.
The top causes of food waste in homes include buying too much, preparing in abundance, unwillingness to consume leftovers, and improper food storage, say researchers from the Cornell Food and Brand Lab.
The trend toward raw foods is being driven by a growing group of consumers looking for ‘clean food’ – not just those who consider themselves raw foodists, says Teresa Havrlandova, founder of raw food firm Lifefood.
The European Food Safety Authority (EFSA) has published its final opinion on acrylamide in food, reconfirming previous evaluations that it increases the risk of developing cancer for consumers in all age groups.
To sell insects to Western consumers, food manufacturers must create products that align ethical motivations with sensory expectations – meaning cricket-flour cookies will fare better than chocolate-coated crickets.
Mandatory labelling for dairy could push up production costs by nearly 50% and limit consumer freedom of choice - the current status quo is the most suitable option, say two Commission reports that have been welcomed by the food industry.
The European Commission is calling its Better Regulation initiative 'radical and different' - but consumer groups say power is being handed over to big businesses and that consumers will suffer from weakened food policy.
The price of fruit and vegetables in the UK has tripled in the past 30 years, while the price of ice cream has halved – a pattern being repeated across the developing world which is fuelling the global obesity crisis.
The food industry – the most water-intensive business on earth - is unprepared for global water shortages, according to a report which ranks the best and worst offending companies for their water management.
Own-brands have enjoyed a boom in crisis-hit Europe, winning new consumers with both price and quality – but big brands are resorting to aggressive pricing and promotions to win back their old consumer base.
Breakthrough innovation is marked by a total transformation of an organisation and is completely different to developing food or drink products that just follow the latest fad or trend, according to a leading consultant.
Big differences in the calorie content for one food type distorts expectations of satiety and energy content leading to overeating - a feature of Western diets that is fuelling the obesity crisis, say researchers.
Manufacturers must take the threat of bribery more seriously by putting in place measures to safeguard against it, a legal expert has advised. The warning comes as new figures suggest a third of food firms have no protection in place against such illegal...
The organic sector has cultivated a culture of ethical awareness among consumers that conventional manufacturers are now cashing in on – and new product development is vital for the sector to retain its value, say experts.
The Western European packaged food market has grown 5% since 2009, with chilled pasta, sustainable foods and frozen yoghurt leading the way, according to Euromonitor International – but Europe is still a divided market.