According to the European Commission, the UK remained the only country to register a decrease of 30% in utilised agricultural area (UAA) for organic farming between 2010 and 2016.
As consumers increasingly want personal experiences and craft products, food and drink manufacturers are expanding their business models with pop-up stores, cafes and joint food service ventures, says Euromonitor.
'From the ubiquitous potato chip, to nuts, popcorn, pretzels and jerky, the salty snacks market is one of the most dynamic in the global snack food category,' says James Wolff, global marketing manager, Videojet Technologies.
While consumers are being offered more vegetarian meal options, if these choices are segregated it can actually reduce the proportion of people who opt for them, a new study suggests.
Irish shoppers increasingly want ethically produced meat and are willing to pay more for labels such as organic and free-range, a government study has found.
Snacking is emerging as 'a new eating ritual' in France but is not breaking down traditional meals, according to a survey by snack manufacturer Mondelez.
Collagen is set to compete with plant-based protein and probiotics in the US snacks category as manufacturers ride the growth momentum of bone broth, says IRI.
Saltwell has potassium chloride naturally locked into the salt meaning it can cut sodium without the bitterness usually associated with potassium, says its manufacturer Salinity.
Despite the 'natural' branding, processed plant proteins can contain a lot of additives. But it doesn't seem to matter to most consumers - and they can be removed at almost every step of the farm-to-fork process anyway, says the Good Food...
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Tortilla wraps made with 50% seaweed will normalise sustainable eating thanks to their affordable price and ease of use, according to Dutch start-up Seamore.
Austrian ingredients supplier Esarom notes strong global growth in demand for mango flavours, which it attributes to the fruit’s “exotic but not too exotic” appeal.
On average, European consumers eat one in five meals outside the home, with growth of the foodservice channel supported by increased choice, new research reveals.
Coca-Cola’s Sprite brand has further reduced sugar and calories in the UK as part of a brand refresh: but has ditched stevia, turning away from its 2013 decision to use the natural sweetener.
Müller, Britain’s biggest producer of fresh milk, butter, cream, yogurt and desserts, has confirmed its intention to acquire the capability to manufacture its own fresh milk packaging in the UK.
New research showing organic farming more effectively restores soil carbon and reduces the cause of climate change compared to conventional techniques could sway more shoppers to buy organic – especially as conscious consumerism continues to rise.
There is currently no clear legal definition of what constitutes a clean label product. One marketing and economics expert argues certification and regulation could actually boost clean label sales.
The cultured meat movement appears to be gathering pace after a new survey finds nearly one in three consumers open to eating meat developed in laboratory conditions.
Manufacturers including Unilever, Mondelēz and Alpro are using claims of ‘new, improved recipe’ to hide ingredient "downgrading", according to a German consumer group.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
Almost half of shoppers in the UK are discouraged from buying ethical food because of its price – but the Fairtrade Foundation insists fairtrade products offer “something for everybody”.
In the future, we won’t cook with fruit, vegetables or meat. We will cook ‘note by note’ with the pure compounds responsible for taste and smell – and industry better start preparing, says molecular gastronomy inventor, Hervé This.
Products made from insect protein have been hailed as both sustainable and healthy. For this reason, direct sales to health conscious gym bunnies are a “huge opportunity”, according to the founder of high-growth insect processor Eat Grub.
Seventy per cent of millennials are set to be overweight or obese between the ages of 35-44, according to a UK charity, increasing their risk for weight-related conditions such as diabetes and cardiovascular complaints.
Demand for superfoods like avocados and blueberries has exploded in recent years. But what's the impact on global food dynamics and can production keep up with demand? A Rabobank analyst weighs in.
FOOD PROTEIN VISION 2018 PREVIEW - MARCH 6-9, AMSTERDAM
Increasing protein intake in older adults will require an industry response that covers new approaches to product packaging, palatability and nutritional profile during the new product development stage.
Gluten-free products are already widely perceived as a better-for-you option, but occasional gluten-free shoppers would like to see additional health claims added to the label, new consumer research reveals.
Increasing numbers of Europeans are adopting vegan and vegetarian diets. As power continues to shift from big brands to shoppers, food makers and retailers are stepping-up their response to this long-term trend and building excitement in the European...
Ingredients suppliers IOI Loders Croklaan and Kerry Group have partnered with Wild Asia and the Fortuna Palm Oil Mill in Sabah to implement a three-year small growers support program.
Jujubes are a nutritious superfruit with caramel flavour notes that are "extremely versatile" and ideal for bakery, confectionery and dairy products as well as beverages, says the CEO and founder of Abakus Foods.
The producer, supermarkets, public authorities and laboratories have ‘failed the consumer’ in the Lactalis infant formula contamination scandal, according to foodwatch.
Nutrition industry professionals are increasingly dissatisfied with the European Union’s “unhelpful” regulatory framework, with rules governing health claims flagged as a particularly thorny issue, a new survey reveals.
The organic sector accounts for almost 10% of Danish food sales and, with opportunity fuelling innovation, Denmark’s organic food makers believe they are uniquely poised for global success.
The protein trend in the UK has led to an interest in meat jerky and Mighty Bee's vegan jerky, made from dehydrated coconuts, is ready to serve flexitarian consumers, its CEO and founder says.
Unilever has suggested it could pull its advertising spend across digital platforms that “breed division” in a warning shot across the bows of tech giants like Google, YouTube and Facebook.
Nordic food group Orkla is concentrating on rising consumer demand for healthy, environmentally friendly products and intends to build new brands that deliver on these trends.
Free-from labelled foods seem healthier, with GM-free and palm oil-free labels having the strongest effect, according to a study of almost 2000 French, Swedish, British and Polish individuals.
Vazee's app tells manufacturers what consumers are eating and drinking in restaurants. It's important marketing data and Heineken and Pago have already signed up, its co-founder says.
From “layered wellness” to “tailored expectations” flavour supplier Givaudan delves into agenda-setting consumer trends in its re-vamped FlavourVision digital platform.
Matcha green tea has a sophisticated, adult flavour and is packed with nutrients, making it an ideal ingredient to add a health halo to indulgent desserts, says Mintel.
The chocolate industry must look beyond cocoa alone to avert another big drop in cocoa prices, says the organizer of chocolate festival and cocoa conference Chocoa.
As the UK organic sector hits a record value of £2.2 billion (€2.47bn), what's the secret to its success? Six trends are influencing our food choices today - and organic fits into all of them, says the Soil Association.
