Wackaging – using cute and quirky language on a product’s packaging – seems to be everywhere. But with consumers becoming increasingly cynical, should manufacturers stop trying to be cool?
More needs to be done by the European Commission to remove misconceptions about TTIP, a representative from FoodDrinkEurope has said, following the recent public backlash in Germany.
Sugar-sweetened drinks may reduce stress levels and therefore be harder to reduce than aspartame say scientists - but campaigners are still calling on industry to reduce both.
Unilever share prices surged more than 4% within a few hours of the company announcing that its first quarter sales had risen 12.3% to €12.8bn, exceeding expectations.
Global and EU regulation aims to stop companies using indigenous bio knowledge and material to make profits without filtering any of the benefits back.
Nestlé could net up to €300m from the sale of Davigel, as the world’s biggest food company continues to refocus its business activities in to higher value areas, an industry analyst has said.
The European Commission will consider action on industrially produced trans fats in foods following a high-level debate, said a spokesperson at the European Society of Cardiology (ESC).
The combined use of TV brand placements with advertising could increase the effect on children's brand awareness and behaviour towards junk food, a new study has said.
The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
“Bamboo Water can reach the amazing eco and health conscious movement on our planet”
Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Calorie content labelling should be made mandatory for alcoholic beverages in the EU as soon as possible, say public health Members of European Parliament (MEPs).
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Big beverage companies now recognise the speed and energy of start-ups, but corporations maintain the might and muscle when it comes to distribution. So could both worlds work together?
Heineken, Carlsberg, SAB Miller, and AB InBev are backing a pledge from The Brewers of Europe, which commits to listing ingredients and nutritional information on beer.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.
The inclusion of new voluntary best practices in the organisation’s revised trader standard is an “interesting” element, said a representative at Voice Network.
The TTIP trade agreement pitches European legislative sovereignty against the workings of “free trade liars,” says the director of NGO Foodwatch Thilo Bode.
Greater energy from whey protein means greater loss of fat but retention of muscle while dieting, according to research that looked at different protein sources.
The drop in corporation tax, promise of increased investment funding and support for British farmers in the 2015 UK budget were largely supported by British food and drink manufacturers.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
Spray-on DNA or added bacteria may be the future of the fight against food fraud - but analysts warn that consumers could react against more additives being used to guarantee a product’s authenticity or naturalness
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
The World Health Organisation has said that companies need to reduce the marketing of sugar-rich products if consumers are to slash their intake to 10% of daily calories.
The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.
Growth at the fragrance and flavour company was fuelled by the acquisition of the Diana Group and a particularly strong quarterly earnings beating forecasts, said the company.
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
The food industry has criticised the WHO’s recommendation to reduce the intake of added sugar for being backed by ‘moderate’ and ‘very low quality’ evidence.
