From Egyptian potatoes to Mexican strawberries, the European food system operates on a whatever you want, whenever you want it, basis. But are consumers turning away from international imports and instead embracing local produce?
British consumers persisted with dairy purchases during a turbulent 2023 despite price rises across many of the core categories, with cheese in particular remaining a dinner staple.
The alternative-protein market might have an opportunity to kickstart market growth with innovative products that cater to more meal occasions, including breakfast, and by meeting the demands of flexitarian consumers, Fazeela Abdul Rashid, partner at...
With climate change threatening the future supply of cocoa, could cellular agriculture offer a solution? Israeli start-up Kokomodo thinks it can, and is emerging from stealth mode to prove it.
A diverse range of businesses, academics and activists have supported a transition to plant-based protein. But in Europe, politics, and political will, still provide a barrier.
From helping to reduce inflammation to improving endurance, berries have been linked to a whole range of health benefits. But could they also help to improve Alzheimer's symptoms?
Adding probiotics, protein and fibre and removing sugar and animal ingredients mean 2024 is set to be the year of better-for-you confectionery. Here are the functional features disrupting the industry
We catch up with Sebastian Emig, director general of the European Snacks Association (ESA) to find out why he is excited about the upcoming elections for the new European Parliament. He also talks about the Green Deal and SNACKEX 2024: an event not to...
Colour plays a key role in how consumers see products. Should plant-based companies use red to evoke flavour, or green to evoke sustainability, with their offerings?
Sweet butter is creating a ‘new standard’ for the category, we’re told. And that’s not the only sweet NPD for the month. What’s the latest in sweet (and savoury) innovations?
With Euro 2024 and the Paris Olympics just weeks away, Europe is gearing up for a spectacular summer of sport. But how do major sporting events impact food and beverage trends and how does the industry get involved?
While luxury brands in beverage have been highly successful, luxury food brands are, as of yet, less prominent. What foods have the potential to be luxurious?
Regenerative agriculture has gained widespread attention in recent years as manufacturers and consumers grow to fully understand its importance. But how are farmers approaching it and what challenges are they facing?
Two former Google researchers, who helped write the algorithm for trendspotting using queries from the search engine, are using their knowhow to empower product developers to create the must-have meals and breakout beverages of the future with the expansion...
CPG brands are retooling its marketing strategies as younger consumers shift more of their spending to social-media platforms like TikTok, Kenny Juskowiak, managing director of emerging brands for NIQ, shared during a recent webinar.
A self-declared leader in the “smart snacking movement,” Cibo Vita stays ahead of the competition in an increasing saturated category by developing products with “more scientific backing,” adding functional benefits to popular categories without them...
Fava beans are a leading crop used for alternative protein products. They can also be grown in Europe, making for simpler supply chains. But what issues are producers contending with?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?
As the UK’s latest inflation levels show sugar and confectionery prices remain high—a fate mirrored in Europe—F&B makers are turning to other ingredients to remain competitive at the checkouts.
'Holistic hydration' and 'hydration+' appeared as popular concepts across the Vitafoods tradeshow in Geneva earlier this month, with Arla Foods Ingredients and PharmaLinea offering dynamic options.
As the older demographic increases and live longer, their need for functional snacks is inevitably growing, while the younger generations have wholeheartedly embraced the concept of healthy aging.
Mondelēz International has been found guilty by the EU of anticompetitive practices and given a fine. What was Mondelēz found to have done, and how did it damage competition?
Hot on the heels of China’s approval for the production of the country’s inaugural gene-edited wheat variety, the groundwork for a major trial of gene-edited wheat has begun in Australia.
An investor letter issued earlier this month by non-profit Investor Advocates for Social Justice (IASJ) has called out international chocolate companies to end what it described as “exploitative purchasing practices,” mainly in Ghana and Côte d’Ivoire.
French ingredient supplier Roquette unveiled a new Lycagel Flex hydroxypropyl pea starch premix for nutraceutical softgel capsules at the recent Vitafoods Europe in Geneva, offering formulators a vegan, gelatin alternative.
Another newcomer is joining the molecular farming ranks, but this one is producing multiple dairy proteins – in the form of liquid casein – from a single plant.
Hint: The evolution of artificial intelligence (AI) is less to do with glossy marketing campaigns and packaging visuals and more about uncovering the mystery of algorithms and getting a better handle on supply chain data.
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener...
By developing a chocolate bar using not only the cocoa bean but the pulp and endocarp as well, a new study aims to create a more sustainable form of chocolate.
Hindustan Unilever India (HUL) hopes that recent deflation in milk prices as well as investments to make its nutrition brands such as Horlicks and Boost more accessible will aid its financial performance.
With avocado’s popularity widespread, avocado pruning residue is readily available for manufacturers. The residue is also, a new study found, a good way of sustainably reinforcing plastic packaging.
As a second US farmworker is diagnosed with influenza A, questions about transmissibility and preparedness mount. But there’s hope that a spell of hot weather may slow the spread.
With palm oil’s links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock.
Diageo has launched a trial for a paper-based bottle for Baileys Irish Cream Liqueur; while a Johnnie Walker paper-based bottle is also in development.
It sounds like science fiction, but one biotech start-up has begun to transform industrial emissions into confectionery ingredients such as cocoa butter. Here’s how
Food search platform Spoon Guru uses technology to boost the specificity of product suggestions in nutritional terms. But how does AI undergird this process?
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery?
USDA Certified Organic has taken a defensive position in recent years against the proliferation of eco-claims, many of which are not as comprehensive, clearly defined or held as rigorously accountable, but which nonetheless influence consumers’ purchase...
With packaging as diverse and innovative as the sweet treats it houses, 2024 sees brands accelerate their environmental, visual and technological know-how
