By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
Food firms in Australia and New Zealand have been told that that if current 70% Health Star Rating uptake targets are not hit by November next year, it is likely to lead to mandatory implementation.
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, it’s an enlightening subject that no product...
The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) has warned against the use of ashwagandha in a number of specific populations, making it likely operators will be advised to use label warnings.
The classics are getting a makeover in this week’s NPD trend tracker. And that’s not all! Discover the latest innovations from the world of food and beverages.
The spin off of Unilever’s ice cream business, which includes iconic brands such as Ben & Jerry’s, Wall’s and Magnum, is “underway” and on track to be completed by the end of 2025 as part of a broader cost-savings and productivity enhancement program,...
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?
The humble staple has been a part of the fabric of life since the Neolithic era, rising to an everyday essential during the 19th Century with the advent of industrial milling processes. Fast forward a century and it was unfairly tarred with negative health...
Most ‘sugar taxes’ are, in reality, ones that apply specifically to beverages. Is this fair – and would extending them to items such as chocolate, cakes and biscuits work?
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
The European Food Safety Authority (EFSA) has not been able to establish a tolerable upper intake (TUI) level for iron but has agreed a 'safe level' of 40 mg per day for adults.
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
Indonesia-based Mamame says that its tempeh chips are made without soybean and seed oils to overcome allergy concerns and taste issues of the traditional snack, in the hope of catering to consumers worldwide.
Despite a deadline that is still seven months away, the incoming EU Deforestation Regulation (EUDR) is already driving efforts on the traceability of cocoa supplies. Conversely, the same study found a distinct lack of progress on other critical issues...
Many key commodities in the food industry are sourced from conflict areas. What role can a social enterprise play in helping businesses operate in these areas without exacerbating harm?
The food industry is under mounting pressure, from governments and environmental organisations, to improve its sustainability credentials. But how engaged are consumers when it comes to matters of food sustainability?
The funding will be put towards artificial intelligence, machine learning and other new technologies able to capture genetic traits data more efficiently.
This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!
French cultivated meat company Vital Meat has submitted a novel foods application in the UK. What makes the UK application different from Singapore and, more importantly, from the EU?
A new generative artificial intelligence (AI) tool that models the infant microbiome can be used to forecast which babies were at risk for cognitive deficits.
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
Google searches for lion's mane surged by up to 450% (week on week) in May in the UK, with industry players assigning the rise in interest to TikTok influencers, health practitioners, and the blockbuster Amazon show Clarkson’s Farm.
BBQ, hickory and smoky bacon-flavored potato chips enjoy considerable popularity, often ranking amongst consumers super likes. But that’s about to go up in smoke.
Colourful and classy vegetable crisps are often sought after as a ‘better-for-you’ alternative to ordinary crisps. But how accurate is this perception?
The fishing industry has come under increasing criticism for its unsustainable practices. So how is the industry addressing this issue and is it enough?
A strong acquisition strategy is fuelling growth at Ferrero. But inevitably, with that growth comes more packaging. How is the confectionery major working to decouple the two?
The microbiome’s role in stunting among children is multifaceted and can be examined by regional differences, according to a review published in the journal Nature.
Chocolate is a favored ingredient in everything from cakes to donuts – and even in sweets snacks like energy bars and popcorn – so bakers are undoubtedly feeling the impact of rising cocoa prices.
