Leatherhead Food Research has created a new leadership team in a bid to increase its support for the food industry and add investment in resources and customer communications.
Food businesses need to tap into neuroscience and understand how consumers make fast and unconscious decisions, if they are to improve their sales, says a marketing expert.
New product development doesn’t have to be a random hit and miss exercise, but can be helped by 60 lines of thinking, says the CEO of Inventours and author of the new book Catalyzing Innovation.
The ambient bakery sector in the UK has been devoid of any innovation over the past few years and Bright Blue Foods is eager to change that, its CEO says.
Ingredients firm Jardox has recruited innovations talent from Premier Foods to spearhead a new product development (NPD) push after opening a £3M new plant.
Retail buyers, as every food and beverage manufacturer knows, want it all. Cleaner labels, an improved nutritional profile (lower fat, sugar and salt), great taste and texture - and an even keener price.
Sustainability is something that has to be approached holistically and built into new product development, Unilever's Prof Dr Rob Hamer told delegates at the European Federation of Food Science and Technology (EFFoST) conference in Montpellier, France...
Symrise has opened a €12m flavours and fragrances centre in Sao Paulo, Brazil, marking the completion of its roll out of such sites in emerging markets, according to the company.
Special edition: The new product development process
Social media allows companies to feel out consumer perceptions of ingredients and concepts at the beginning of the product development process – and combines well with more traditional consumer research, says social media research firm Loudpixel.
Cash strapped UK consumers will focus on retailers’ own label food and drink rather than branded sales as the recession continues to bite, according to market analyst Mintel.
Knowing the figures behind sensory and texture analysis is just as important as sensory panels when it comes to quality control and new product development, according to one texture analysis expert.
There's a lot of gas about using natural and sustainable ingredients in foods, but is industry throwing one free and natural ingredient out of the window without considering its potential?
Brighton-based firm Hampstead Farm aims to woo health-conscious consumers with a four-strong range of salt-free cooking sauces the firm's founder believes could establish a new sub-category within 'free-from' retail offerings.
Investment in research and development, including new product development, is a key growth strategy in the food industry, but how does the current investment in research compare to investments in advertising current products.
One of NutraIngredients.com’s sister websites, www.foodmanufacture.co.uk, received a new look this week with a full redesign, daily dedicated news updates, easier navigation, and many new features.
Chewing gum manufacturers can benefit from a cost effective encapsulated natural menthol powder that contains 95 per cent pure menthol and enables ease of processing, claims the UK based developer.
DSM Food Specialties and Sanovo Engineering have formed a new joint venture which they say will bring leading edge technologies to the egg processing industry.
The recent contraction of raw material supplies to the food industry, that arguably tipped the delicate balance in the cereal supply chain, may have created a climate for better 'partnership building', suggests the UK's Home Grown Cereals...
When the going gets tough, the tough innovate. So is the message underpinning this year's food trade exhibition SIAL, with swathes of new product designs potentially injecting innovative ideas into the portfolio of confectionery firms operating in...
Food makers confronted by today's challenging economic times must continue to invest hard in innovation to beat the downturn. This year's SIAL, which opened yesterday in Paris, is a showcase of new ideas that could help to boost margins and...
The food industry should embrace the possibilities offered by open innovation if they are to succeed in an increasingly competitive market place, says a new review.
Cargill has opened a new innovation center for snack and cereal
products which it says will help food manufacturers create new
products that drive sales growth.
If food manufacturers can achieve a better understanding of how
consumers interact with brands, then product development could be
less of a hit-and-miss affair, writes Anthony Fletcher in New
Orleans.
As the European dairy market sees some areas close to saturation,
investing in innovation will play a key role in facing off the
competition and broadening market share, writes Lindsey
Partos.
Over the next year Dutch dairy ingredients firm DMV International
will pour in excess of €60 million into innovation through new
R&D facilities and ingredients processing plants - and all this
against the backdrop of an intended...
Increasing investment in new product development is expected to
help British confectionery and soft drinks producer Cadbury
Schweppes to achieve its ambitious targets for long-term growth,
according to analysts Goldman Sachs. And...
Thousands of food ingredient specialists will pour through the
doors of the Las Vegas Convention Center tomorrow to learn about
the latest formulations as the 2004 IFT annual meeting kicks off in
the gaming capital.
Cross-segment product launches are nothing new in the food
industry, but the pace of new product development appears to have
quickened in recent years as manufacturers seek to leverage the
strength of their brand by reinventing it...
Further confirmation that the European consumer is throwing more
and more soy foods into his/her supermarket trolley comes from a
new report that reveals in 2002 per capita consumption of
soya-based drinks and desserts grew by over...
Innovation continues to drive new product development. Recent
highlights from Mintel’s GNPD (Global New Products Database) reveal
a pint of ale ice-cream, rice-based FABs and bubble-gum tea.
Crowds of food industry professionals will start pouring through
the doors of Chicago's McCormick Place South building this weekend
for the opening of the IFT Annual Meeting + FOOD EXPO. This year's
event - opened by Health...
New report confirms the growth of the non-dairy drinks sector as
the health and nutrition trend gains pace growth. Competition in
the burgeoning sector is set to increase, with the big players
turning to new product development as...
Opta Food Ingredients today announced a restructuring program that
is designed to reduce the company's overall cost structure by
approximately $1 million annually.
