UK manufacturers are welcoming the government's creation of a Food and Drink Sector Council which will aim to promote industry growth and increase exports in the post-Brexit era.
Pre-competitive industry research into fat reduction, high protein foods and new product development (NPD) strategies has been given a £1 million (€1.2m) boost in funding through the UK's research councils.
Appetite Learning has launched a new course, Level 2 Food Safety and Hygiene for Drinks Manufacturers, a course specifically tailored to the beverage industry.
Flavour often comes first when we think of new product development (NPD), yet texture is just as important in influencing our eating experience – and it can even change the food's flavour, perceived naturalness and how filling it is.
Mintel has picked out its top trends for 2017 - a must for food and drink manufacturers wishing to stay ahead of the curve. FoodNavigator takes a look at some them.
It seems people may be creatures of habit when it comes to food and drink as a study has highlighted the difficulty consumers have in including new products into existing dietary habits.
The first silica-based colouring approved for food
Next-gen food colourings like Merck’s new silica-based pigment could offer a compromise between colouring foodstuffs and synthetic products. Yet, experts have questioned potential for consumer acceptance.
Telling a good story about the provenance of food and drink products could benefit manufacturers, Mintel’s David Jago told the innovation conference New Frontiers in Food and Drink.
The latest thinking on lean and green food and drink manufacturing will be the focus of a free access webinar, to take place at 11am on Tuesday April 26.
The growing importance of smaller food and drink brands, arising from the fragmentation of consumer beliefs about food, is one of 10 key trends identified next year by New Business Nutrition.
Young people starting their food business careers should hungry for knowledge about the roles they’ve taken on and slip a “finger in lots of pies”, according to the Agriculture and Horticulture Development Board (AHDB) boss Jane King.
With 2016 fast approaching, food and drink companies looking to stay ahead of the curve need to start thinking about which future trends will be relevant to their products.FoodNavigator spoke with Mintel analyst Jenny Zegler to find out which trends are...
The global market for natural food colors is predicted to reach $1.7bn by 2020, with 20% of this market attributed to beverage applications. Analysts Iti Singh and Indu Tyagi, from research firm MarketsandMarkets, look at the opportunities for beverage...
The food and drink industry has united behind a new eight-step plan for food businesses to increase resource efficiency, reduce food waste and support people experiencing food poverty.
The European Food Safety Authority (EFSA) has said erythritol is safe for use in soft drinks at a maximum level of 1.6%, bringing the zero-calorie sweetener a step closer to EU approval for beverages.
The Food and Drink Federation’s (FDF) director general Melanie Leech has announced her decision to stand down from her role in the New Year, to lead the British Property Federation.
One of the world’s biggest food ingredients shows – the Institute of Food Technology’s (IFT’s) Annual meeting and food expo – opened its doors in New Orleans last week (June 21). Here, we capture in tweets a flavour of the event.
The Food Vision event in Cannes brought together global food and drink industry leaders to tackle some of the biggest issues and key topics directly affecting the future of the industry and the profitability of businesseses. FoodNavigator and the Food...
Food firms must woo celebrity chefs and other ‘foodies’ more to help consumers understand the industry’s use of science, including biotechnology and nanotechnology, experts from the sector have argued.
Colourful foods often are thought to be more appealing than monochrome foods – but what evidence is there for colour’s effect on consumption? And why is colour important?
Not only do larger portions lead consumers to like the food they are eating less, they also reduce how often people consume those foods, according to the authors of a recent Carnegie Mellon University study.
Finger foods that are specifically designed for people suffering from Alzheimer's disease could help those suffering with the condition to eat more and improve their nutritional status, say researchers.
Market research firm RTS Resource says natural highs, one-step convenience, foraged ingredients, flavour-full benefits and next generation proteins are the five key food and drink trends to watch in the future.
Looking for a new challenge in your career? Check out food and drink’s most powerful global recruitment network from the publisher of FoodNavigator-USA and FoodNavigator.
The Food and Drink Federation (FDF) has called on UK food companies to open their doors to students from secondary school to 21-year-olds, as part of its See Inside Manufacturing (SIM) programme.
'Dynamic and interactive' event returns to Cannes, France
Innovation, sustainability, cutting-edge food science, and changing consumer behaviour will drive William Reed’s Food Vision event, with the programme offering food science through the focused lens of commercial interest to identify strategies for profitability...
The global market for savoury flavours and seasonings has grown by of almost €1.5 billion in the last five years - eating in to the market share of sweet flavours significantly, according to new market data from RTS Resource.
It is no coincidence that China is leading the way across the Asia-Pacific region by moving towards natural foods. With the country’s industry sullied by an ever-evolving tale of lax food safety standards - with the will to improve in this department...
With the global population of 'senior' consumers set to grow by almost 150 million in the next two years, there are massive opportunities for the food industry to target the older consumer, says Laura Jones of Mintel
Texture is important for the liking of a food, but it also offers valuable clues to our expected feelings of fullness. Now experts believe that subtle alterations in food texture can trick us into feeling fuller for longer.
More than three-quarters of European consumers want foods without chemical additives and most say they are willing to pay more for additive-free foods, according to a new survey carried out on behalf of Kampffmeyer Food Innovation.
Manipulating the texture and flavour of foods and drinks – to give them a thicker and creamier taste – could help to increase the feelings of fullness from low calorie foods and drinks, say researchers.
Altering the sensory characteristics of high energy foods could help industry to produce more effective weight control foods, according to new research.
‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.
The Food and Drink Federation (FDF) announced today that the UK food and beverage industry has been selected to participate in a government scheme to inspire children to consider careers in manufacturing.
Consumers globally prefer natural over artificial colours, claims a survey of 5,000 respondents in 10 countries worldwide that Chr. Hansen commissioned from consumer research group Nielsen.
