Norm perceptions – what one perceives as ‘normal’ – differs between both individuals and groups of consumers, including when it comes to meat consumption. One’s meat consumption habits can affect these perceptions. A new study explores how different groups...
London-based Collectiv Food is ‘breaking free’ from the conventional logistics model with a network of temperature-controlled Points of Distribution (PODs) for professional kitchen clients.
Foodservice operators that only increased their on-the-go services during the pandemic are potentially missing out on a high, stable consumer demand that is still relevant today.
The immediate effects of coronavirus on the hospitality industry are ‘horrendous’, says two-Michelin star chef Raymond Blanc OBE, but in the long-term, his glass is half full: “There is going to be a complete reinvention of our society towards using cleaner...
As restaurant businesses emerge from the pandemic seeking support, the World’s 50 Best Restaurants – an annual ranking of the top 50 restaurants across the globe and which is owned and run by FoodNavigator publisher William Reed Business Media -- has...
Meal planning, snacking and interest in exotic foods are consumer trends that have all risen during the UK’s national lockdown, according to a John Lewis and Waitrose Report.
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
A UK study argues that if government policy made menu labelling mandatory, it could encourage restaurants to produce healthier options, leading to public health benefits.
Multi-Michelin starred chef Alain Ducasse has encouraged industry representatives to join his gastronomic revolution – a movement that champions health, the planet and ingredients.
Representatives from Denmark’s food industry have contributed to the development of government initiatives that aim to strengthen Danish gastronomy, attract tourists and promote sustainability.
Vazee's app tells manufacturers what consumers are eating and drinking in restaurants. It's important marketing data and Heineken and Pago have already signed up, its co-founder says.
The mayor of Venice has vowed to investigate a restaurant that allegedly ripped off four Japanese tourists by charging them €1,100 for fried fish, four steaks and a bottle of wine.
The United Kingdom is emerging as a nation of casual consumers, whose preference for convenience food appears to give rise to increased food waste, a survey has shown.
More than half of consumers want to hear the food producer's side of a story when they are the subject of negative publicity, according to an advertising and marketing agency.
Irish meat giant ABP Food Group has confirmed it is the first European company to agree a supply deal for beef to the US, since the lifting of the BSE-related ban last March.
FoodQualityNews.com has announced the winner of a copy of Eat Drink Vote, the latest book by Marion Nestle, named the second most powerful American “foodie” after Michelle Obama by Forbes.
Chefs have long had a role to play in the food industry's
development of new products, but ingredients companies are placing
greater emphasis on how their sensory skills can be used to prepare
foods that are more appealing to...
A new whipping agent from Cognis targets aerated food products, such as mousses and spreads, as need for high volume foods increases in step with foodservice growth.
The recent ban of trans fat from some restaurant menus could be the
beginning of a major shift in how restaurants might have an effect
on consumer eating habits, says a market research firm.
American consumers continue to eat certain foods containing trans
fats despite being aware of the health dangers associated with
these, says a new report.
European consumers are increasingly skipping meals at home and
instead opting to snack or eat in restaurants, a trend that is set
to continue on the back of hectic lifestyles, says a new report by
Datamonitor.
The UK restaurant sector's financial performance is, on average,
better than that of the rest of the hospitality industry and
restaurateurs are confident about the future, writes a new report
released this week.
The Australian food industry is over-serviced and the number of
customers per food outlet is too low, according to a new report
from BIS Shrapnel's, writes IndustrySearch.com.
Consumers across Europe are moving away from restaurants and
towards their own homes as the dinner party culture picks up in
popularity, according to a new report from market analyst
Datamonitor.
