Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
Producers of ancient or re-discovered crops are buoyant as consumers - rightly or wrongly - shun meat and dairy products for health and sustainability reasons.
The authors of a new study have suggested the CBD sector is mired by inconsistent quality, concentrations, pricing and labelling. “What we encountered was a wild, wild west scenario in terms of manufacturing and marketing,” Noa Gans, head of product at...
Researchers in Europe are concerned about the increased levels of herbicide residues found in harvested plants and food products, which they associate with the use of glyphosate-resistant soybeans.
What key flavours will spark consumer interest in 2020? Comax Flavors, Flavorchem, Bell Flavors and Fragrances, and Kerry Group share their predictions.
Why do certain consumers in Denmark prefer organic food products, while others opt for locally produced? A recent study from the University of Copenhagen is investigating these questions by analysing consumer values, opinions, and sociodemographic differences.
The producer has introduced brand-new organic beet sugar from its Attin sugar plant and also showcased its vegetable protein and nutritional reformulation service at FiE 2019.
French ingredients supplier Nexira is launching a new ingredients brand, Inavea, dedicated to organic ingredients with a strong sustainability message, managing director Mathieu Dondain tells FoodNavigator.
Having tripled its production capacity of natural vanillin in 2017, the French ingredients supplier is again ramping up scale to meet growing demand for its ‘natural’ vanilla alternative, Solvay’s Peter Browning tells FoodNavigator.
The UK-based Real Bread Campaign has criticised mainstream brands for attempting to make fake sourdough recipes and creating a ‘sourfaux free-for-all’.
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
