Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
Transparency on sustainability needs to go beyond data on packaging if it is to really engage consumers, says Nescafé, as it partners with Google to launch a virtual reality coffee experience.
Sustainable Foods Summit: Top 20 Meaningful Brands 2015
Most people in Europe want a brand to improve their lives and only one third of people think companies are delivering, according to Sara de Dios, global head, Meaningful Brands.
One of the more common gripes we hear at FoodNavigator-Asia from international companies looking to sell their products and services in Asia’s vast new market, is the loops they have to jump through to find the right local distributor.
Obesity should be tackled in small steps, acknowledging where people are and not where public health officials wish they were, according to a US scientist.
International NGOs accused sustainable palm oil organisation RSPO of lacking credibility and losing consumer faith during a live online debate on Tuesday, including for widespread use of GreenPalm certificates in developed markets.
Functional foods may offer consumers additional health benefits but unless they fulfil their primary duty – and taste like a normal food – they will not be successful in the market, says one formulation expert.
Campden BRI forecasts that 2011 will be the year of product benchmarking as food companies are trying to stay ahead with the current competitiveness in the marketplace.
The measurement of dietary fibre will come under the spotlight in
June when scientists meet at a workshop, organised by the American
Association of Cereal Chemists (AACC), in Leuven, Belgium.
