In the second part of a series on the European market for health and wellness foods and drinks, NutraIngredients.com tales a look at consumer behaviour in Finland, Norway, Russia, the UK and Ireland.
Northern Ireland’s meat industry must cut costs and boost exports in order to survive in an increasingly competitive international market, according to a new study.
Manufacturers and retailers have called for a “shared vision and strategy” with government to ensure the UK’s food and drink industry is sustainable and doesn’t descend into catastrophe.
A senior FAO official has argued that current instability in food commodity markets is unlikely to unravel into a crisis but warned that turbulence is here to stay.
A tight economic environment and cautious consumer spending is likely to dampen the short-term potential of the food and beverage market in Slovenia, with interest in the market coming largely from regional manufacturers, according to a new report.
DSM has set up local finishing centres for its process flavours, which it says allow it to reduce lead time to customers while maintaining exact batch matches.
European food manufacturers will experience commodity inflation in the second half of 2010 but it will be more manageable than it has been in the past, predicts an analyst.
‘Salty’ is not an adequate adjective for Givaudan. It has developed a new sensory language for describing the complex taste effects of sodium in food and what is required to restore taste dimensions lost when salt levels are reduced.
Food research group Leatherhead is in the final stages of a testing project on natural food colours, which it expects will provide clear guidance on the stability and shelf-life of the ingredients.
Heineken recently announced it will create a Global Business Services organisation to deliver Purchasing and Business Process & Technology services across the company.
The FAO has revised downward its forecast for 2010 world wheat production levels and reports that wheat market dynamics drove international food prices up in August by 5 per cent - the biggest month-on-month increase since November 2009.
More price hikes for tapioca starch look to be on the cards as drought and pink mealybug infestation of Thai cassava crops has driven up raw material prices to unprecedented heights – with no relief on the horizon.
Stakeholders in the Irish food and agriculture industries know very little about animal cloning for food purposes, and do not view this as a commercially viable prospect, according to new research.
Solbar has unveiled a new corporate branding image as it is engaged in a strategic shift towards innovation, especially in isolates soy protein and extruded products and supporting customers with technical knowhow.
Cognis has launched three new vegetable fat ingredients, which allow manufacturers of products such as creams, soups and sauces to reduce levels of saturated fats without affecting taste or texture.
Kefir can be successfully used for sourdough-type bread making, leading to bread of good quality, increased shelf-life and better flavour, states new research from Greece.
Aromatech has developed a comprehensive new range of liquid and granulated flavours for use in tea, as manufacturers seek to keep costs down while meeting consumer demand for traditional and exotic products.
There’s nothing like a shortage of wheat to send some news media searching for superlatives. Talk of “soaring” wheat prices and “rocketing” bread prices were common, in the British press, after Russia decided to temporarily ban grain exports earlier this...
Government funding cuts in the UK for the Change4Life campaign and school meals threaten children’s health, say campaigners who are also increasing scrutiny on the role of food manufacturers.
Around 1.2 million farmers and workers around the world are estimated to have benefited from Fairtrade certification and labelling schemes in 2009, says FLO, with coffee still the largest category.
Recently approved novel food ingredient Artinia has applications beyond heart health, according to its developer, with weight management and digestive health products also under consideration.
Cut-backs in food safety and hygiene training may be setting up a ‘food poisoning time bomb’, suggest results of a survey from the Chartered Institute of Environmental Health (CIEH).
Manufacturers of ready-to-eat salads have “a long way to go” in producing low-salt foods after a new survey revealed that one in ten salads contains more salt than a Big Mac.
German ingredient firm Kampffmeyer has released findings of an independent test that found its clean label binding system to deliver good mouthfeel and stability without a negative impact on taste.
The use of the food colouring carmine has steadily increased in key European markets over the past six years, according to the latest market data from Mintel.
A new Turkish government report shows that the nation’s consumers are increasingly favouring the mass grocery retail (MGR) sector, while rising disposable incomes also mean an accompanying shift towards packaged, frozen and processed foods.
With the UK’s Food Standards Agency preparing to routinely analyse food products for their sweetener content, FoodNavigator.com takes a look at the uptake of different sweeteners over the past five years.
The UK’s Food Standards Agency (FSA) is embarking on a project to understand people’s attitudes and behaviours to food issues, with the aim of better understanding how these views change between population groups and over time.
Suppliers of the food colouring carmine are taking a cautious approach to new customers, as the industry continues to feel the impact of supply shortages, which this year sent prices for the ingredient soaring six fold.
The world’s first 100 percent biodegradable chip packet attracted a lot of noise last week, but not the buzz that SunChips’ maker FritoLay had been hoping for.
Meat flavours can be give an intense meaty note to products made with meat substitutes and instant foods, as well as provide a more authentic and intense taste in meat-containing products, says Symrise director.
A Cargill palm oil plantation in Indonesia has received a sustainability mark, after the smallholder scheme obtained an RSPO (Roundtable on Sustainable Palm Oil) certification.
German flour improvers specialist Muhlenchemie has many years' experience in the fast-growing bakery markets of Africa and the Middle East - but each country and bread-eating culture requires a slightly different approach.
Many consumers around the globe are turning away from meat as health, price and ethical concerns grow. But the latest market research indicates that meat substitutes are failing to pick up the slack.
Westernised eating habits and the desire for convenient foods to fit into busy working lives are driving demand for food and beverage enzymes in South Asia, according to the president of Novozymes Asia.
Cargill’s global food safety activities have landed it recognition by the International Union of Food Science and Technology (IUoFST), which will next week present the firm with a new award in the field.
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
Puratos has combined ingredients from its three sectors – bakery, patisserie and chocolate – to develop new ‘healthy snacking’ concepts for its customers in the food industry.
Welfare labelling of animal-based products and reliable monitoring methods could help meet growing demand for specific consumer segments, and promote higher incomes for those welfare food supply, according to a review.
Recent cocoa bean price volatility is due in large part to hedge funds attracted by quick returns taking short-term positions on the commodity, according to a leading analyst.
Food and beverage makers internationally are keeping a careful watch on a natural sweetener from the Chinese monk fruit, although its uptake in the market is still several steps away, indicate analysts.
‘Household names’ in food and drink manufacturing are conducting trials with fruit-based sweetener Sweet Freedom following its successful launch in the retail market.
Private label foods and beverages are on the up in Croatia, as the economy remains weak and the mass retail market holds scant interest for foreign direct investment programmes, says a new report.
Danisco is launching two new bakery enzymes for keeping different types of bread fresh for up to 10 days, billed as a change in the previous one-enzyme-fits-all approach to anti-staling technology.
The organisers of the new Biodiversity Awards to be given at the HIE trade show in Madrid later this year are now seeking entries from companies with conservation-related initiatives or programmes linked to a product or supply chain.
A UK consumer study has uncovered serious misunderstandings about what ‘organic’ food is, with one in four people admitting confusion and one in five believing organic food is lower in fat.