Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
It’s that time of the year when we look back and reflect on the highs and lows of the past 12 months – but this time we asked our readers to share some of their professional and personal highlights, as well as what they are looking forward to in 2016. Happy...
ConfectioneryNews is hosting three live debates at the world’s largest confectionery trade fair next year, featuring representatives from the industry’s biggest players.
From links with obesity and type 2 diabetes to government taxes, sugar is currently experiencing a backlash. FoodNavigator met up with experts in the field at Food Ingredients Europe (FiE) to ask what this means for industry – is the future sugar-free?
There is a need for public health strategies and products to address Europe's rapidly ageing population – but how easy is it to market such products when nobody wants to admit that they’re getting old?
Private label products have become the trusted brands of today and continuous innovation will ensure they remain so, says one analyst - but could it also hold some promise for brands as well?
Special edition: Battling malnutrition. Exclusive with Nestlé head of public health nutrition
Commercial and public health gain needn’t be opposed bedfellows in the battle against malnutrition among the world’s poorest people, says the chief of public health nutrition at the world’s biggest food firm.
The ‘good for you’ trend in children’s food is growing, and small companies would do well to focus on healthy new product development in order to compete with big players who have the money to reformulate and rebrand, says one analyst.
Following revelations of gross exploitation of workers in the Italian tomato processing industry, the Ethical Trading Initiative is asking food manufacturers to map their supply chains - but Princes is the only one to come forward so far.
Insects, ancient grains and algae. There is no such thing as a perfect protein and we must bust this myth of the ultimate ‘superfood’ protein, says researcher.
The digital age has changed everything – fragmenting both consumer taste and industry response to it. Is your business tuned in to a shift that is pushing start-ups front and centre like never before or are you soon to be swept away?
Peek inside Probiota 2016: Amsterdam, February 2-4
Protein via nutrition bars and other delivery modes has driven much of the recent M&A activity in the dietary supplement and functional foods space, experts say.
Smart phone apps could play a role in tackling the obesity crisis, although there needs to be more clarity around the way values and results are calculated, says a nutrition academic.
Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered...
Algae, lab-grown meat and insects rolled into balls could be used to replace the traditional meatball in the not-too distant future, according to Ikea’s research lab.
Brands are blowing a major opportunity to communicate their sustainability initiatives to millions of consumers with social media updates that are “inane, safe and saccharinely artificial in their bonhomie”, says a report.
Evolva will begin producing valencene orange flavour through fermentation allowing for large scale production at a fraction of the cost of traditional extraction methods, it says.
How can companies tighten their global supply chains, future-proof profits against climate change and boost their sustainable credentials for consumers in one go? Information-sharing platform WeFarm promises to do just that.
Allboxes Direct, which works with Baked By Melissa, Milkbar, Farmigo, and Jacques Torres Chocolates, has launched a bio based polymer packaging to replace petroleum based polymers for the manufacture and production of plastic packaging.
Our teams of journalists were out in force at Food Ingredients Europe (FiE) last week. We’ve picked out some of our highlights from over one thousand exhibitors, a packed conference programme and talks on industry insights.
Putting the spotlight on innovative start-ups, sugar reduction, sustainable sourcing and the latest trends in colour, texture and flavour, FoodNavigator's special editions calendar and online events for 2016 spans the hottest topics for the European...
Food companies are acting far too slowly to clean up their soy procurement practices while new standards for responsible soy may not go far enough, say campaigners.
A new on-pack label could be the best way to quickly reduce the use of antibiotics in the livestock industry, according to a major new report for the UK government.
Establishing an emotional connection between consumers and brands is a universal key to success – but this is especially true when breaking into the African market and there are certain ways to create this connection, says one marketing consultant.
New research that finds men eat significantly more in the company of women than with other men begs the question whether marketers could boost sales of food and beverages by including women in marketing.
Veggie and kosher candy conundrum: Dispatches from FIE in Paris
Discount brands have more to gain from marketing their sustainability credentials than premium ones, but they’ll have a much harder time convincing consumers their claims aren’t just greenwash.
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
There is a growing awareness of the need to reduce children’s intake of sugary foods in the UAE, but parents still need to do more, according to a UAE paediatrician.
Free-from and organic products are in increasing demand from UAE retailers, in a significant shift over the last two years, according to Lootah Premium Foods’ general manager.
Levels of fish fraud across the EU have fallen to below 6%. But initial results for honey suggest 19% – and perhaps even up to 32% – of products tested are not compliant with EU food regulations.
At FiE the nutrients and ingredients industry quacked a good game, but can it really walk like a sustainability-loving duck? Or is it a sitting duck for hypocrisy and business blindness? wonders Scandinavian strategist, Virpi Varjonen in this FiE post.
The European Commission has launched an IT system which will be used to exchange information on cross-border violations of EU food chain rules such as food fraud.
While sugar-sweetened beverages have seen a decrease in popularity in regions such as North America and Western Europe, they are on the rise in most low- and middle-income countries. But will the backlash against sugar eventually shape the market in these...
Each year as many as 600 million, or almost one in 10 people in the world, fall ill after consuming contaminated food, according to the World Health Organization (WHO).
Climate change is already cutting UK food output, according to a survey conducted by the National Farmers Union (NFU), as US president Barack Obama said the UN climate conference in Paris could be a “turning point” in global efforts to halt rising temperatures.
More than 1,400 international food and drink exhibitors descended on Paris for the Food Ingredients Europe (FiE) show this week, with many tweeting the latest trends and innovations.
European consumers’ appetite for sugary foods is waning in favour of low-sugar products, according to new Mintel research revealed at the Food Ingredients Europe show in Paris.
Following a favourable scientific opinion from the European Food Safety Authority (EFSA), formulators will soon be able to use the natural protein sweetener and flavour modifier thaumatin in a broader range of applications.
The growing importance of smaller food and drink brands, arising from the fragmentation of consumer beliefs about food, is one of 10 key trends identified next year by New Business Nutrition.
The bright blue color of smart-chimp’s water – created by the inclusion of spirulina extract – keeps the beverage in consumers’ minds long after the last sip, according to the brand’s co-founder.
![Clean label headache for industry? “The technical issues they can handle, the health issue they can handle, but the social and ethical ones are [proving to be] much more of a challenge,” said Krishnakumar.](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/3/0/0/4/2374003-1-eng-GB/Clean-label-is-the-major-concern-for-EU-food-firms.jpg)
