High fibre claims are a natural fit for bakery manufacturers working to meet growing demand for products with positive nutritional associations. What grains and ingredients have most potential?
Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.
Responding to shifting definitions of ‘value’, private label ranges are increasingly focusing on delivering affordable premium products. This is making it harder for branded food makers to justify their price premium.
Ingredients supplier Tate & Lyle opens up its innovation centre in Lille, France, to talk the ‘big challenges’ that its customers face in today’s market.
To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....
In a bid to raise awareness around portion sizes and encourage people to eat more balanced diets, the British Nutrition Foundation (BNF) today (14 January) launched a portion size guide, Find Your Balance.
Nopal cactus is a native vegetable commonly eaten fresh in Mexico. But it's the high-fiber, high-calcium powder format that has true superfood status, says one Mexican supplier.
From a new line of vegan seafood options - including fish-free fish and prawn SKUs - to a range of traditional Greek fine foods, here is our round-up of some of the most exciting recent food product launches to hit the shelves in Europe.
Two UK meal kit start-ups secured fresh capital totalling £24m (€26.8m) this week. The news demonstrates investment appetite for the recipe box subscription model remains strong.
Food companies are increasingly aware that processing big data, and sharing selected sets with competitors, can help boost their bottom line, says FurturMaster sales manager, Martin Sewell.
Dutch 3D printing specialist byFlow believes that by partnering with food industry multinationals the technology it develops will help shape the future of food – quite literally. And that future is personal, CEO Nina Hoff tells FoodNavigator.
A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.
2019 is expected to be an important year for the sustainable food industry. Buoyed by the rising tide of concern over health, authenticity and environmentalism, European sales of sustainable foods are forecast to grow over the coming 12 months.
A UK manufacturer of air-dried fruit crisps has launched a range of infusions that can be both served as a hot cup of loose leaf tea and eaten as a snack.
Drinking vinegar with raw honey and a yerba mate beverage help consumers detox in the new year while other manufacturers are already gearing up for Easter. We take a look at some interesting recent food and drink launches.
An easy-to-understand, front-of-pack carbon label is effective in driving more environmentally-friendly food choices - and this is what it could look like, say researchers behind a recent study.
Most Europeans prefer buying fish and seafood frozen but consumers in Mediterranean countries such as Greece and Spain prefer fresh, according to a 28,000-strong European Commission survey.
French pea protein supplier Roquette believes pea protein could make waves in the booming plant-based dairy alternative category. “It’s a big market, and there’s more innovation to come," says its head of pea protein.
The UK’s Chief Medical Officer believes technologies that combine nutritional guidelines, genetic information and behavioural science can ‘nudge’ individuals to achieve personal behaviour changes.
Technological advances are changing grocery retailing as we know it – and this will have profound implications on the future of the food sector. FoodNavigator investigates.
Much of the food on supermarket shelves has travelled long distances to reach your plate. European project REFRAME urges consumer to buy local food this Christmas.
By Virpi Varjonen, Analyst & Strategist at Invenire Market Intelligence
What are the main trends? Where is the market going? These are the regularly asked questions within the food and nutrition industry. But why? And how do we actually get the most out of trends reports?
It's been another busy year in the big world of beverages. From cannabis to coffee and from Coca-Cola to craft beer, we take a look at some of the key moments that have hit the headlines in 2018 - and that will continue to shape the industry as we...
Move over millennial pink, because shades of sunshine are expected to be the color of choice for food and beverage manufacturers in 2019 driven by consumers seeking to enhance their mood through food, according to global colorings company GNT Group.
It has surged in popularity in recent years as shoppers embrace florals in foods and beverages, and reflects “the trend towards curiosity in consumption,” says flavors giant Firmenich, which has selected hibiscus as its flavor of the year for 2019.
2019 could be the year fibre becomes fashionable as consumers learn more about gut health and weight management, according to a leading ingredient supplier.
The Allergen Control Group (ACG) – which owns the Gluten-Free Certification Program (GFCP) – is inviting applications from brand owners, retailers and manufacturers to participate in the development of the first internationally-recognized Plant-Based...
Start-up food makers and challenger brands have shaken up the food industry thanks to their close relationship with rapidly emerging consumer demands. FoodNavigator spoke to five trailblazing brands to find out their top trend predictions for 2019.
General Mills is bringing its healthy snack brand Lärabar to the UK; French firm Nature & Cie creates a gluten-free brand just for kids and German confectioner Viba expands its popping nougat. Here are some product launches that caught our eye this...
Nearly half of women surveyed recognized whey protein as an ingredient in infant formula, and four in 10 preferred it over other formulas, a new study from Arla Foods Ingredients found.
The health of the world’s soils is becoming a pressing concern for the world’s ecologists. Any company touting its sustainability bona fides ought really to have a soil protection component to its program for that message to be more than mere lip service.
From plant-based sweeteners to clean label additives; urban farming to healthy eating apps, we round up some of the most interesting start-ups to come out of France in recent years.
Conversational AI (Artificial Intelligence), bot development and in-store entertainment concepts - 2019 is poised to be a transformative year for retail, according to Digimarc.
Clean eating and health and wellness are having a “profound impact” on the UK’s eating and drinking habits, according to new research, but consumers still want to indulge. What does this mean for food brands and retailers?
Barilla confirmed it will launch a palm oil-free chocolate and hazelnut spread in Italy, German baker adds to functional bread range with high protein bread and French brand Materne rolls out a range of organic fruit puree compotes in France.
Consumers are choosing food and drink to boost their mood and clear their mind, both physically and ethically, according to new research revealed at HiE Europe.
French urban farming company Agricool has completed a €25m funding round that, the company says, will help it make “the dream of urban farming” a reality.
New analysis from the United Nations Food and Agriculture Organization (FAO) demonstrates a decrease in dairy emissions intensity. The study was commissioned by the Dairy Sustainability Framework (DSF).
Since 2011, the Rainforest Alliance has run its ‘follow the frog’ campaign in an attempt to encourage consumers to switch to more sustainable products. Social media has been an important component of this engagement. In this Q&A, FoodNavigator speaks...
Health food, drink and supplement marketers must sell to the growing over 65’s market by moving away from anti-ageing terms, according to new research revealed at Health Ingredients Europe.
Oat-based Cheerios for people who don't like the taste or texture of porridge; sugar-free baking mixes made with wood-derived xylitol and premium sea salt with seaweed feature in this week's snapshot of new product launches across Europe.
Farmer organizations will be guaranteed a higher price for cocoa sales on Fairtrade terms, as part of foundation’s strategy towards enabling living incomes it said. Changes will come into effect October 2019.
Consumers state that they want to eat more healthily – but our expanding collective waste line would suggest this doesn’t always translate to action. What interventions can be taken to help people make better dietary choices?
Cooking with children might be key to increasing liking of 'problem foods' such as fish and seafood for fussy eaters, according to ongoing Norwegian research.
