News & Analysis on Food & Beverage Development & Technology
New research from Kingston University shows that people with one of three personality traits are more likely to buy fair trade products, highlighting the potential benefits of personality-based marketing for ethical foods.
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
The UK’s Food and Drink Federation is pushing manufacturers to make more fibre-rich foods. But is there a market for these products?
Despite the continued hype around meat alternatives and a growing flexitarian lifestyle trend, meat is still the protein of choice for most consumers, argues Jonna Parker, principal, fresh foods at IRI.