Campden BRI has opened a consumer test centre in Leamington Spa, UK, to support new product development and provide consumer research on food and drink products.
Three consecutive weeks of double digit falls in UK sales of bacon and sausages provide tangible evidence that the processed meat cancer scare has had an impact on consumer shopping choices, says market research firm IRI.
After three days of debates, seminars and demonstrations at Food Matters Live, there are major challenges and themes the industry needs to reflect upon - we've rounded up some of the most compelling.
There’s a “macrodynamic shift” happening in how we eat as a culture, according to a report from The International Dairy-Deli-Bakery Association, and snacking has become a part of daily life.
French retailer Carrefour has launched what it claims is France's first private label range of vegetarian products - which could spur other brands to occupy this relatively undeveloped space, says a market analyst.
Is cinnamon water set to steal coconut water's crown, can quark ever rival Greek yoghurt and will cauliflower rice really replace oats for a healthy breakfast porridge? FoodNavigator met up with the product developers who think so.
Parents are more likely to seek out ‘natural’ food and drinks than consumers without children highlighting a growing opportunity for formulating with natural ingredients, suggests study.
Consumers are starting to differentiate between carbohydrate types as more than 50% of participants making a distinction between ‘good’ and ‘bad’ carbs in a 5000-strong study shows – with important implications for industry.
Work came after FSA referred sample and cumin testing
DNA testing and mass spectrometry have been used to confirm almond in paprika and not mahaleb which was found in cumin as part of earlier nut and spice-related recalls.
Research into multisensory eating experiences shows how closely entwined the senses are. But if food companies use sight, sound, texture and smell to make their products 'taste' better, are they manipulating consumers?
An EFSA-approved health claim relating to infant immune system function will spread consumer confidence, a nutritionist says, although a pro-breast milk feeding group warns the claim could be abused.
Using a patented molecular filtration technique, UK company Besmoke says it can create smoke with an improved flavour profile – and without the carcinogens.
Italy’s antitrust agency is investigating seven olive oil producers due to concerns about the quality of products supposed to be the ‘extra virgin’ variety.
With over 1000 companies exhibiting at Food Ingredients Europe in Paris from 1 to 3 December, FoodNavigator takes a sneak preview at just some of the companies that will be there and the products they will be showcasing.
Claimed health benefits that include increased satiety and balancing of intestinal flora are only partly supported by European Commission regulations, suppliers of the oat-based ingredient say.
By Ewa Hudson, head of health and wellness research at Euromonitor International
Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...
Whilst seafood sales are going swimmingly, the chilled processed meat category is under pressure globally, although volume declines could be tempered by value gains, says Euromonitor International.
Acacia gum seems to have it all – manufacturers say it’s clean-label, organic, sustainably sourced and provides income in developing countries. So why is industry not doing more to promote this?
Stevia extracted from the leaf can be scaled up to compete with other methods – and is more in line with consumer perceptions of stevia’s naturalness, say researchers and industry.
Novozymes has launched a tool to quickly detect the lactose content of milk, allowing producers in emerging markets without costly lab equipment to tap into the free-from trend.
Major food commodity prices rose in October, spurred by weather-driven concerns about sugar and palm oil supplies, according to the UN Food and Agriculture Organisation (FAO).
It's not just taste and texture perceptions that change for older consumers but their social experience of food too - yet research is lacking and food manufacturers are missing out as a result, say Dutch scientists.
Young people starting their food business careers should hungry for knowledge about the roles they’ve taken on and slip a “finger in lots of pies”, according to the Agriculture and Horticulture Development Board (AHDB) boss Jane King.
Media attention has focussed on the unsustainabilty of California's almond industry, with issues ranging from water overuse during drought and pesticide harm to bees during pollination - but this is unfair says the California Almond Board.
Tate & Lyle launched a menu of Middle Eastern recipes with a healthier twist at Gulfood Manufacturing, in Dubai last week (October 27–29) to tackle the growing number of consumers in the region who are concerned about rising obesity levels.
Using a unique manufacturing process, Dutch food technologists have developed a plant-based protein that can match the texture of steak and is the most sustainable of all meat alternatives, they say.
Olive oil, black pepper, bread and cheese - restaurants and artisan ice cream makers are finding success with savoury flavours but will European manufacturers and retailers follow?
PepsiCo will highlight its sustainability progress across its most significant areas: water, packaging, waste, energy and agriculture at Gulfood Manufacturing 2015, in Dubai, this week (October 27).
New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment, the head of the European Food Safety Authority (EFSA) has said.
With consumer interest in health and specialty oils growing, FoodNavigator takes a look at the positioning of superfood newcomers and well-established favourites in Europe.
“Clean label” and “clear label” have been industry buzz terms in the bakery and snacks industries over the last few years, but is the commitment to going “clean” worth the cost?
From fibre-filled juice to bird-friendly coffee, cauliflower flour to pea bread, European demands for natural are being fuelled by a massive distrust of TTIP – and this will grow whether the treaty is ratified or not, says Mintel.
The food industry must focus on seven key objectives in order to boost production and increase availability and access to food “significantly” over the next decade to meet the demands of a growing global population, according to Rabobank.
An over-simplistic image of impoverished, malnutritioned Africa is being used to push the case for genetically modified organisms (GMOs), a senior Harvard professor has warned.
Extracted or fermented, blended or pure, stevia can take many forms - and the arrival of EverSweet will mean even more possibilities for positioning the sweetener, says Cargill. But will it get past the EU's regulatory roadblocks?
Food and drink manufacturers must respond to a “huge cultural shift” in consumer behaviour towards own-label products, according to grocery think tank IGD ceo Joanne Denney-Finch.
By Steve Osborn, Principal Consultant, Food and Beverage, The Aurora Ceres Partnership, Banamex Mexico City, Mexico
What are the hottest trends in food and beverage in Latin America? Steve Osborn, principal consultant, food and beverage, at The Aurora Ceres Partnership, headed to the Food Tech Expo and Summit in Mexico City to find out...
