Despite ongoing calls from campaigners for menopause-friendly foods, manufacturers have been slow to respond. Devon-based start-up, Mena, is hoping that gives it an advantage.
Cannabis beverages are most frequently consumed at home. But much has been made of their potential to replace alcohol – with important channels for alcohol including bars, restaurants and other on-premise locations. How can cannabis beverages succeed...
Innovation meets nostalgia and sweet stands firmly by spicy when it comes to flavor trends driving sales for bakery and snack brands. We get the experts’ take on the latest flavors and combinations.
The renewed appreciation for slower, traditional bread-making and bakery techniques is a rapidly rising trend. However, it’s the use of social media by savvy bakers that is really bolstering the segment.
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
As regen ag continues to gain momentum as a leading model for sustainable agriculture, a European study shows that consumers are curious to learn more. But the survey also serves to illustrate that the food system cannot be easily fixed. It faces complex...
With cocoa butter and palm oil production dogged by rising costs and environmental concerns, alternative fats and oils are filling the void. Here’s what manufacturers need to know
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
In dark restaurants and high-end cuisine, meals are often a mystery to consumers. A new study shows how collective communication helps them unravel what’s on their plates.
Regenerative agriculture is increasingly used by industry. How does it help farmers think long-term about their work, and protect their business for future generations?
With AI at the helm, the confectionery industry is entering a new era of innovation and efficiency, transforming everything from product creation to personalized marketing strategies. Here's how
Eco-Score aims to inform consumers about the environmental impact of a product. But can it positively influence their perceptions in other areas? In other words, does it create a halo effect?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
Luxury, artisanal and quality collections are drawing in shoppers with a love for elevated indulgence and premiumisation. Here's what's disrupting the market
This week, we have new chocolate products from Milka and Love Cocoa, new snacks from Perelló, new flavours from Nescafé, and new dips from Kallø. Plus, ionised water brand Actiph has released a range of Marvel tie-ins.
50/50 Foods' Both Burgers with a 50/50 beef and veggie blend target flexitarians who love meat but want more plants, while also addressing water scarcity caused by traditional agriculture, according to CEO Drew Arentowicz at the Future Food Tech...
A new report highlights the transformative potential of digital technologies to create a more sustainable, transparent, and resilient global agricultural trade system. But more guidelines, upskilling initiatives and standardisation of data are needed...
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
Chocolate’s on our radar this week, in a myriad of forms: from spreads to KitKats, and even in coffee. Check out the latest in new product development here.
At the recent IPA World Congress + Probiota Americas event in Salt Lake City, market research firm FMCG Gurus presented the current biotics landscape, painting a picture of a consumer base focused on day-to-day needs and value for money.
The gut health trend is on the up and up, with consumer interest continuing to grow. So, how is the food and beverage industry serving this unstoppable trend? We bring you the latest…
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.
EIT Food RisingFoodStars has announced its next cohort of agrifood scaleups that are developing groundbreaking solutions to address long-term food sustainability.
