Coca-Cola Enterprises (CCE) CEO John Brock has taken a sideswipe at detractors of soft drink ingredients who he claims base negative comments on ‘bad science or no science’.
Increases in the price of key ingredients, or widely fluctuating prices, are driving reformulation efforts in the industry, with suppliers like Ingredion offering solutions to replace ingredients and cut costs.
Despite giving us object lessons in corporate word wash, can PepsiCo pull off what seems like a slightly puzzling mission, namely a long-term plan to ‘drinkify' snacks and vice versa under its Power of One banner?
Red Bull has welcomed a ruling from France’s highest constitutional court striking-down the government’s plans to tax caffeine and taurine-rich energy drinks from 2013.
Food companies are looking for new ways to appeal to frugal consumers while cutting their own costs – and ingredient companies are coming up some innovative answers.
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
Retail buyers, as every food and beverage manufacturer knows, want it all. Cleaner labels, an improved nutritional profile (lower fat, sugar and salt), great taste and texture - and an even keener price.
Regulatory restrictions and lessons learned from other markets are shaping the way food manufacturers are using stevia-derived sweeteners in Europe, according to supplier PureCircle.
Major food and drink brands are producing fewer truly innovative new products as recessionary mindsets and behaviours continue throughout Europe, according to Mintel director of innovation and insight David Jago.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
Taura Natural Ingredients has developed a range of natural concentrated fruit pieces to specifically target and cater to the needs of artisan chocolatiers and bakers.
A risk assessment report delivered to the UK’s Food Standards Agency (FSA) should enhance trust and the wider food system, according to the working group that put it together.
The UK food industry has trebled the number of apprenticeships across the country since August last year, smashing its original target to double apprenticeships by the end of 2012.
‘High fibre’ claims are traditionally the realm of bakery products, but has recent growing demand for fibre by consumers resulted in a shift away from bread-based products?
Unilever has topped the Climate Counts scorecard for the second year running, as the corporate climate responsibility watchdog unveils a new ‘soaring’ tier in its scoring to reflect the nearly doubled average score since 2007.
The European Commission (EC) has said it intends to conduct a study on whether expanded use of private label food and beverage products has restricted consumer choice and industry innovation.
DuPont Nutrition & Health has developed a new mesophilic culture range for Tvarog cheese, in an effort to speed the company’s growth in Eastern Europe.
Coca-Cola has reformulated Glacéau vitaminwater for the British market by revamping packaging and reformulating its eight-strong range with a stevia-based sweetener that cuts sugar levels by 30% and cuts the calorie count by 30 per bottle.
The Food and Agriculture Organization (FAO) has urged greater use of neglected traditional grains, saying that there is global overreliance on just a handful of staple foods.
Euromonitor says a ‘nutrition crisis’ is underway in the UK as low-income consumers are dropping fresh fruit and vegetables from their diets – with fresh fruit consumption falling 5% in just five years.
French organisation Institut Noteo has developed a free-access system that allows shoppers to check and compare products’ health and eco-credentials online.
Rousselot’s European applications laboratory has developed a new gelatine for egg replacement and for use in dressings and sauces, the company has said.
Linda Bellekom-Allen, customer applications specialist at Dow Wolff Cellulosics GmbH, tells FoodNavigator about the enthusiasm of foodies, E number paranoia, and Dow's big box of toys.
A UK brewing science academic tells BeverageDaily.com that a regional project to help microbrewers crack China could benefit similar firms nationwide, and that the country hasn't ‘scratched the surface’ in terms of craft brewing export potential.
Euromonitor has highlighted economic uncertainty, ageing populations and a growing middle class as macro global trends – but what about consumer trends? Analyst Gina Westbrook has picked her top ten consumer insights for the next five years.
The future of food is an area that is often overlooked in the context of short political cycles, but we all need to have a view on how we can meet increasing and changing demand for food in the coming decades, according to futurologist Dr James Bellini.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
The European Union’s food industry is lagging behind the rest of the world in terms of competitiveness, according to a new report from FoodDrinkEurope, which outlines priorities for new EU-wide industrial policy.
Hydrosol has developed a range of stabilising systems for spicy ketchups and sauces, allowing better freeze-thaw stability and cost savings, according to the company.
The trend toward natural colours for foods, drinks and sweets is here to stay – but raises huge technical challenges, according to Steve Tolliday, principal product technologist at Nestlé’s Product and Technology Centre in York, UK.
Dutch food companies and trade organisations have signed agreements with Brazilian growers to double the supply of RTRS-certified soy to the Netherlands from 2011 levels, according to the Foundation for Responsible Soy Transition.
By Hannah Arnold, nutrition and scientific affairs executive, IGD
Many food companies are promoting smaller portions and reducing the size of existing products as part of a plan to reduce overall calorie intake – but is this the most effective approach?
Greater collaboration along the food and drink supply chain from supplier to retailer could help manage ongoing price volatility, according to PricewaterhouseCoopers (PwC).
Action on sustainable cocoa must happen in two years, not ten and requires a holistic approach far beyond simple certification and increased production, the editor of a new report says.
Acrylamide is a recognised carcinogen that we’ve known is in our food at dangerous levels for a decade. Today, the food industry has tools to mitigate it, but uptake is slow.Industry, beware. This is how scandals are made.
Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids industry expert Dennis Seisun.
German yeast specialist Leiber possesses the only immune health claim in the EU assessment system at the moment. But why should its beta-glucan yeast succeed when it has already failed once?
High and volatile food prices are on track to become the ‘new normal’, according to the World Bank, which has urged action to support sustainable agriculture, nutrition programmes and safety nets.
DSM has developed a new yogurt culture - DelvoYog Very Mild - which delays the onset of post acidification, assuring “optimal taste and texture” throughout the shelf life of yogurt products.
Norwegian firm Zeracryl AS has completed full scale testing of its patented acrylamide reduction process to reduce acrylamide in French fries by up to 90% - but it says companies may be slow to act without regulatory action.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
The CEO of beverage development and innovation company MyDrink Beverages tells BeverageDaily.com why his firm's new non-alcoholic beverage concepts for 2013 could take the market by storm...
Norwegian dairy giant TINE has called upon the country’s government to reduce customs duties on butter imports to avoid a potential shortage over the Christmas period.
