From technological advances to health and sustainability IOI Loders Croklaan’s director of innovation, Renee Boerefijn, sees an exciting future for innovation in the food sector.
Spanish rice, pasta and sauce maker Ebro Foods says that the growing influence of millennial consumers and new technologies are accelerating changes to retail models and supporting growth in e-commerce.
Disruptive and emerging technology that may decide how the food industry interacts with consumers is asking big questions as to whether traditional foodmakers are prepared for this shift in opportunity.
Farmgate prices went up a bit in 2017, although not as much as farmers hoped, and value-added products continued to dominate companies’ strategy to get more money from raw milk.
Barry Callebaut has made available a range of low-sugar chocolate designed to promote an improved nutritional profile to confectionery that doesn’t compromise on taste.
Demand from Muslim millennials has fuelled the growth of a Halal food market in Europe keen to address negative perceptions and tap into affluent communities eager to spend the “Muslim pound”.
Baby boomers are the fastest growing consumer segment and crucial to the success of the biscuit snacking category, says pladis, so it is critical to pay close attention on how to market to this demographic.
It has surged in popularity in recent years thanks to its complex flavor profile, health benefits, versatility in sweet and savory applications, and ‘artisanal’ culinary associations, says flavors giant Firmenich, which has selected fig as its flavor...
Danone and Firmenich, alongside six other partners, are investing in a second Livelihoods Carbon Fund that aims to raise €100m by the end of 2018 to accelerate their actions on climate change.
Christmas dinner with all the trimmings will cost Brits 3% less this year as cheaper vegetables and salmon offset a 12% year-on-year rise in turkey, according to Mintec.
With vegetarian, vegan and flexitarian diets trending across Europe, plant-based foods are now more popular than ever, according to ADM, which brings a number of meat analog concepts to FiE 2017.
Norwegians are eating more vegetables and less sugar – but the balance of meat and fish consumption remains a “challenge” – according to new research published today (6 December).
With consumers now warming to the savoury flavour notes of vegetables and botanical extracts, is fruit now taking a back seat in the quest for more exotic and unusual flavours?
Leader Foods is launching a new line of cricket-based Zircca protein snack bars in Finland and the company has been taken “by surprise” by the positive response in the country.
The rise of ‘new’ raw materials such as insects and lab-grown meat has placed further demands on food safety testing services already wrestling with improving current analytical methods to offer faster turnaround times.
Israel-based Salt of the Earth expanding distribution of its Mediterranean Umami flavouring, a product that the company says can help companies in their reformulation efforts by “heightening” taste perceptions of salt – and possibly even sugar.
UK food regulators and food waste campaigners have issued new guidance on food labelling in a bid to tackle the 2m tonnes of food wasted in UK homes each year.
Kellogg’s has announced it will reduce the amount of sugar in three popular cereals; Coco Pops, Rice Krispies and Rice Krispies Multi-Grain Shapes, by up to 40% next year.
The 73,000 votes are in: German manufacturer Alete’s biscuits, which it markets as ‘suitable for babies’ despite containing 25% sugar, have been voted 2017’s most misleading product.
The Roundtable on Sustainable Palm Oil and United Nations Environment Project have joined forces to help promote sustainable practices among smallholders producing palm oil as the environmental group sharpens its focus on smallholder farmers.
The ‘free-from’ phenomenon is reaching a tipping point. Originally born out of dietary necessity, it’s now taken a global grip with hyper-health conscious consumers, who love to experiment with new food and drinks that deliver all of the good stuff free...
Financial backers are increasingly concerned with food firms' sustainable activity, with Chr. Hansen saying investor interest was a key driver for its decision to assess all its products against the UN Global Goals for Sustainable Development.
The demand for healthy and natural products has led to the adoption of plant-based sweeteners such as stevia and monk fruit, with these natural sweeteners offering 200 to 300 times the sweetening power of processed sugar. In this guest article, Ravi Chawat...
Swedish supplier Bayn Europe claims oat oil is an alternative, clean label emulsifier providing better yield stress in sugar-reduced chocolate than polyglycerol polyricinoleate (PGPR) and soy lecithin.
BASF intermediates division said it is hiking the prices of its formic acid and propionic acid products, with immediate effect, or as existing contracts permit, in the region so Europe, Middle East and Africa (EMEA).
Consumer satisfaction with a product is greatly impacted by how easy they find it to prepare and cook and the on-pack labelling, according to research. Does your ready meal need a new-look label?
Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results.
Half of British consumers would rather give up chocolate than cheese when asked if they had to “choose between never being able to eat cheese again or never being able to eat chocolate again,” according to new research by Mintel.
Chocolate companies should rethink cocoa sustainability programs to reverse low adoption rates for training and technology, says The Scientific Committee of the International Symposium on Cocoa Research.
Sales of fresh fish and seafood are falling in Western Europe despite its reputation for being a healthy . Why is this, and is there an opportunity for packaged products?
Floral flavours and little-known exotic fruits, such as the Mexican cucamelon, are "on trend" flavours and will allow manufacturers to create “unexpected” taste profiles, says Sensient.
Thanks to a patent-pending production process, shea butter can beat palm oil for functionality and health with 40% less saturated fat, says Dutch supplier IOI Loders Croklaan.
New product information describing PepsiCo and Unilever brands are not being accurately represented in major grocer listings, with oversights particularly evident on e-commerce platforms.
Ferrero has been accused of secretly changing the recipe of Nutella to replace expensive cocoa with cheaper milk powder, but it says it has merely "fine-tuned" the recipe.
Texture will be one of 2018's defining trends, especially textures from natural processing techniques such as fermentation and baking - and Europe is already leading the way for global launches, according to Mintel.
Cocoa trader Touton has partnered with Ghanaian government agency Cocobod to curb deforestation in Ghana, where cocoa is the main driver of 3.2% of protected forest loss each year.
Nearly half of all consumers class low-sugar or sugar-free products as “extremely” or “very” important when deciding what to eat or drink with similar results for products free from genetically modified (GMO) ingredients.
Lantmännen Unibake is geared to capitalize on the premiumization trend going on in fast food service with operators customizing offerings to encourage consumers to spend a little more on nice looking products.
Danish supplier Palsgaard has launched a soy-based emulsifier for cakes to meet growing European demand for palm-free foods. But certified sustainable palm oil is still the most environmentally-friendly oil crop, it says.
A “sea change” is occurring in the plant-based and cultured protein industry although which way the current is flowing is yet to be determined, a panel of experts conclude.
