The majority of Norwegian consumers do not believe the grocery industry cares about the environment. Orkla, the region’s largest food maker, believes there is an opportunity to prove them wrong.
Feta-style cheese is the fastest growing cheese type globally, according to Danish supplier Chr. Hansen, which has launched culture strains that produce a "rich and complex flavour" to meet the demand.
As consumer interest in protein continues to grow food makers are working to differentiate themselves based on protein source. But, new research suggests, consumers are most accepting of proteins that are recognisable and familiar.
There is a strong nutritional and environmental case for increasing consumption of aquatic plants but consumer understanding represents a significant hurdle. Can edible seaweed manufacturers make seaweed an ‘everyday food’ in Europe?
UK market leader in infant snacks, Organix 'savoury finger food for babies’ range is part of its junk-busting mission. "Some infant snack products contain more than 30 ingredients and that is not really necessary," says the managing director.
Social media has made photogenic food a must – meaning that colour is becoming an increasingly important purchase driver. To meet this demand, food manufacturers need to deliver vibrant colours that are also perceived as natural.
Blue mermaid lattes and unicorn smoothie bowls may have star status on social media but their appeal is not just visual. The ingredients behind the blue hue – spirulina and butterfly pea flowers – are seen as inherently healthy.
Artificial intelligence has the potential to radically reinvent the global food production system, with far reaching consequences on health, nutrition and environmental impact.
From beetroot juice to red radish colouring food or fermented vegetarian leghemoglobin, manufacturers are finding ways to mimic the colour of meat in meat analogues. We take a look at some of the offerings.
TL Tradewinds Co. Ltd. has rapidly expanded the market for lotus seed snacks in Asia and now the Thai social enterprise is working on plans to open up the category in Europe.
Dutch brand Vivera has launched a plant-based steak made with wheat and soy protein. “We worked against the clock to get this steak - the holy grail of plant-based proteins - to market," says the company.
Big business needs to “step up” and develop value-led strategies in order to fill the void left by governments who are “having difficulty taking care of their citizens”, Starbucks executive chairman Howard Schultz argues.
Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method.
A fundraising initiative, Veg Power, has been launched in the UK with the aim of increasing vegetable consumption through marketing that makes vegetables “inspiring”, “fun” and “contemporary”.
Israeli start-up Aleph Farms' proprietary "three dimensional" process holistically grows all parts of meat - muscle, fat, blood vessels and connective tissue - together, yielding a 'free-range' taste and texture.
What will the clean label foods of tomorrow look like? From actively healthy additives to clean packaging and connected products, five industry experts share their views.
European health campaigners and some MEPs argue the European Commission should take a joined up approach to its food, agriculture and health policy by linking farmer payments to the healthiness of the food they produce.
Vertical start-up accelerator Rockstart is collaborating with transport and logistics company A.P. Moller-Maersk to launch FoodTrack, a programme targeting food loss in the value chain.
Britvic, Danone, Coca-Cola, Nestlé and PepsiCo are among more than 40 businesses that have pledged to reduce plastic packaging waste in the UK by 2025.
Also known as fox nuts, the gluten-free seeds of an Asian water lily could soon rival popcorn as consumers' guilt-free, savoury snack of choice, says UK start-up Nuto.
With good baking properties, a naturally sweet taste and no gluten, tiger nuts are a nutritionally dense superfood ideal for baking, milk alternatives and even pasta, says UK start-up The Tiger Nuts Company.
When Natural Machines printed a branded manufacturer's product using "fresh, real" ingredients, the company tried to shut it down. But this technology is coming and manufacturers can make it work for them, says the co-founder.
With provenance increasingly associated with quality in consumers' minds, flavourists are coming up with bold combinations to tap into this trend. Pine cone-smoked sea salt marinade, anyone?
F&B launches that fused healthier-for-you attributes with indulgence raked in the most sizable year-one sales, according to IRI's 2017 New Product Pacesetters report.
While texture and colour are moving up the agenda, when it comes to food, taste remains king. FoodNavigator takes a look at what is hot and what is not in the world of flavour.
‘Concerns about processed sugar and the impending sugar tax means today’s consumers are looking for healthier and natural alternatives across all categories, including confectionery.
Industry 4.0 represents a fundamental shift in the global manufacturing sector but questions abound around who it effects, what are its challenges, and when it will begin.
Regenerative agriculture is increasingly on the food sector agenda. The idea that food production can be used to sequester carbon as a means to tackle climate change is compelling. But will it catch on?
The UK's Ingredients Show promises to showcase the future of ingredient innovation, from gluten-free tiger nuts to high protein insects; 3D printed food to functional plastic alternatives.
UK insect start-up EatGrub has secured a listing in Finland's biggest supermarket. 'It shows how seriously the concept of insects as food is taken in Finland,' the start-up's co-founder says.
Norwegian manufacturers are using a few low-salt “alibi products” to boast about reformulation efforts while doing little to cut salt in large volume products, says a Consumer Council report.
Colombia claims its palm oil is “unique and differentiated” and that it has 44 million hectares of under-utilised, already degraded land to develop it without causing any deforestation.
Bone broth is small but growing in the US and one Irish start-up is aiming to bring it to Europe. "This is the most traditional forms of nourishment," says its founder.
Salt of the Earth has manufactured sea salt in basically the same way since 1922. While the company is rooted in tradition, the condiments supplier believes that innovation to reduce salt consumption will enable it to grow sales.
As the backlash against sugar continues, manufacturers of sweet products are coming up with eye-catching solutions to win consumers’ attention from chocolate pizza to vegetable muffins, says Mintel.
Food waste reduction efforts were high on the agenda this week as the Dutch government, the Weizmann Institute of Science and Ocado, continued united efforts to minimise food loss.
New figures from supermarket group Tesco reveal that pineapple sales are the “fastest growing fruit” in the UK. Could the pineapple be set to topple the avocado’s crown as the trendiest item in the produce aisle?
Nestlé will launch Milkybar Wowsomes exclusively in the UK and Ireland in the coming weeks with 30% less sugar than other chocolate products in its portfolio.
Consumer-focused innovation may take on another creative element with the adoption of big data but for Arla Foods the data-heavy approach is key to gaining a competitive advantage.
France’s Carrefour has become the latest retail giant to invest in the burgeoning meal kit space. In an increasingly crowded sector, could Carrefour’s scale provide competitive advantage?
