The first serious pause in price promotions in the UK could be good news for manufacturers across Europe, stemming a rising trend that will allow more investment for new product development, says market research firm IRI.
Rising prices, fewer nutrients and an overall fall in domestic production are reducing Britain's vegetable intake, says think tank Food Foundation as it launches a campaign to investigate industry's role in improving vegetable intake.
WASH, the World Action on Salt and Health, has hit out at discrepancies in the sugar and salt levels found in the same cereal brand sold in different countries.
Jaap Korteweg was a ninth generation Dutch meat farmer before becoming a vegetarian unable to banish his cravings for meat. The CEO of The Vegetarian Butcher shares his experience and gives advice for budding 'mock meat' entrepreneurs.
Insects come to the crease as cricket protein set for sustained innings
British start-up Next Step Foods was at FoodMattersLive showcasing its cricket protein energy bars alongside 11 other insect firms. Is this niche ingredient slowly seeping into the mainstream?
French industry group ANIA has published a report with best practice tips for communicating corporate social responsibility (CSR) activities and responsible marketing.
‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
Irish microbiome scientists have helped curate an Irish art exhibition exploring the influence of food on mood, informed by mounting science around the gut-brain axis.
Portuguese supplier Allmicroalgae has taken calls to scale up production of microalgae to heart, with a project to combine big-volume fermentation with high-value photosynthesis methods now in swing.
From soft drinks to yoghurts, snack bars to jams, the low sugar and sugar-free drive is spreading across categories in Europe. We take a look at some of the stand-out successes in new product development (NPD), picked by Mintel's market analysts.
Scotland may not be able to rival Asia for seaweed production in volume - but it's the cleanest, safest and most sustainable seaweed in the world, says Sottish producer Mara
After a decade of growth, private label in Europe is declining and according to Euromonitor this signals a "New scenario for packaged food in Europe". We look at some strategies for boosting sales of private labels.
Pressured food supply chains are pushing new foods and nutrient sources into view like insects and algae that are challenging the status quo, says a UK-based food trend watcher.
Study finds UK packaged food sales have declined steadily throughout past decade
Packaged food sales in the UK have reached their lowest growth rate in a decade due to an increase in discounter stores, innovation fatigue, and an increase in eating out due to economic improvements, according to Euromonitor.
More scientific innovation to produce complex ingredients and close technological collaboration to increase transparency are at the heart of trends set to define the food industry.
Kefir is starting to take a hold in the UK, and Bio-tiful Dairy has recently expanded by introducing its products into foodservice with its Kefir cultured milk drinks and two Kefir Smoothies.
Over half of the soft drinks available in supermarkets exceed the recommended daily amount for an adult’s sugar consumption, as a study identifies ginger beer as containing the most sugar.
Why do Finns give more importance to protein than Swedes? Are Germans more willing to eat an all vegetarian meal than Brits? And among the 13% of Europeans who have tried insects, how many would eat them again? Finland's ScenoProt survey is providing...
'Let me be frank: No other broad certification scheme for a sustainable agricultural crop goes as far as RSPO for palm oil.'
The Roundtable on Sustainable Palm Oil (RSPO) is battling a number of issues, from its own members adding 'palm oil-free labels' on product packaging to calls at an EU level to strengthen its certification criteria. But according to United Plantations...
Nearly 1000 actions – from screenings to policy statements to conferences and diet and lifestyle change promotion – are underway in 130+ countries as part of World Diabetes Day.
Deliberate cases of seafood mislabelling often substitute cheaper (and more plentiful) species for ones that are overfished. So is fish fraud a sustainable choice for stretched fish stocks?
Ingredients giant Cargill will invest €35m to expand its sweetener options throughout Europe in anticipation of strict sugar production quotas that will end in 2017.
The role food plays in our lives is changing fast and industry needs to innovate if it wants to stay relevant. Data-driven flavour combinations are a good place to start, says Foodpairing founder Bernard Lahousse, and they can even be matched to themes...
Chocolate companies are coming under increasing scrutiny to publish third-party verified impacts on cocoa sustainability efforts, including taxes paid in origin countries.
UK supermarket giant Tesco has reduced the sugar content in its own brand soft drink portfolio, with the reformulated beverages hitting the shelves this week.
Entrepreneur Oliver Cookson has embarked on a new venture – a personalised protein-based nutrition service designed to “unravel the maze of protein by giving each consumer exactly what they need”.
Unilever has partnered with the European Vegetarian Union which will see the 'V' logo added to around 500 of its products such as Hellman’s, Flora and Knorr by the end of 2017.
Companies must embrace sustainability as a long-term business value, especially in the Middle East, as global trends move towards fast-shifting trading patterns in the F&B industry.
David Berryman, owner of David Berryman, a fruit based ingredient supplier, has spoken out in defense of juice drinks following the debate about ‘sugar being bad for you’.
The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...
While trick or treaters this Halloween might be anticipating bags full of the traditional chocolate, gum and candy, according to the latest research from Euromonitor International, these ‘treats’ have seen a global decline in consumption as yogurt becomes...
Pork hock, beef brisket and chicken legs used to be valued cuts of meat in Europe but now often end up as pet food. Swiss meat group Proviande has launched a 'nose-to-tail' project and is helping industry to promote lesser preferred cuts.
The Maltese and Latvians are the fattest Europeans in a continent where 1 in 6 are now rated obese, according to a survey that found age and education were key factors.
"Soy is good, but lactofermented soy is better," says French firm Sojami which predicts its patented process for creating plant-based cheese will lead to a vegan cheese industry as rich and diverse as dairy. (Just don't call it cheese.)
The artisan food boom continues to fuel profitability of SME (small and medium size enterprise) food and drink manufacturers, evidenced by the success of craft brewers and gin distillers, says commercial law firm EMW.
