As part of Food Production Daily’s on-going series of 60-second interviews with the movers and shakers in the food and beverage industry, we caught up with Richard Nemesi, global vertical marketing manager, Food Segments, Videojet Technologies.
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
Foods that display environmental impact labelling should use ‘economic value’ units in order to better assess organic and other high-quality products, says an environmental research scientist.
Increasing consumer interest in bitter flavors could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less flavor, suggests market research from Mintel.
BakeryandSnacks, the leading global trade publication for manufacturers in the bakery, snacks and cereal is seeking a new editor to take it to the next level.
Nutritional ingredients supplier Delavau has utilized its fortification technology to enrich chocolate and compound coatings with calcium equivalent to levels in a glass of milk.
More than half of the world’s organic agricultural land is found in Australia, and the company responsible for certifying producers there sees demand soaring as organic food prices increase.
UK manufacturing businesses – including food and drink manufacturers – are targeting innovation to boost productivity and exports but fear losing out to competitors, reveals a new survey by the manufacturers’ organisation EEF.
Swiss biotechnology firm Evolva has introduced its nootkatone citrus flavour and fragrance ingredient – made from fermentation rather than traditional extraction from grapefruit skin.
Food security is not just about hunger and poverty – it must move into the mainstream as the challenge of feeding nine billion people comes into sharper focus, according to the European Commission.
One challenge for companies in the next 15 to 20 years will be to develop products with customers, not for them, according to Jörgen Jedbratt, trend forecaster, Kairos Future research and consulting firm, Stockholm.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
Food companies need to better safeguard their supply chains against climate shocks, according to an independent report for the Global Food Security programme.
FMC Corporation has announced a restructuring of its pectin business in a deal with Cargill. This comes in the wake of disappointing overall earnings in the second quarter of 2015 and nutrition segment revenues that were impacted by continued slow demand...
Saudi Arabia remains the most attractive food and beverage market ahead of Egypt, with food consumption growth of 7.6% this year, says a new BMI report.
The key to successful placement of mildly sustainable products is to use cues that communicate product positioning consistently, both in price level and in-store location, say researchers.
Companies that engage with customers on Twitter beware: responding to complaints on social media has the side effect of triggering new complaints, according to new research.
Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.
Protein is one of the hottest ingredients in food and nutrition currently, but maybe we should focus more attention on developing protein-rich products for those who actually need more protein.
The ‘no meat athlete’ movement is showing that animal protein isn’t the only track available to sportspeople – and in turn this is smashing old perceptions about what it is to be vegan and vegetarian, says the Vegan Society.
The Scottish seaweed industry seems set to boom as the country's government prepares an expansion policy and company Mara Seaweed seeks over €700,000 to take its condiments global.
The emergence of a new middle class in emerging markets can serve as a catalyst to B-brand growth, rather than benefiting established global brands, say researchers.
The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International.
The price of olive oil has risen 10% this year as European supplies continue to be affected by the Xylella fastidiosa disease in Italy and a drought in Spain.
A sustainable logo is known to add value to a brand – so why are so many manufacturers not showing their Fairtrade, organic or sustainable credentials?
EU regulation is confusing but with growing consumer demand, it's still an attractive market. FoodNavigator spoke to five companies about the challenges of selling insects in Europe.
California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.
There are no major differences in nutritional content between private labels, national brands and hard discount goods – although private labels come out top for nutrition labelling, according to a French government study.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
What will the next flavour trends be, where does inspiration come from and how can you make sure a trend has some sticking power? FoodNavigator met up with Mintel at IFT to find out.
Consumers and industry have embraced the mid-calorie concept in drinks and are starting to look at its relevance in other product categories, according to stevia supplier PureCircle.
The world’s largest food and drink companies saw sales growth nearly halve in 2014 – while local firms have taken advantage of their greater agility to fill market gaps, according to a report from OC&C Strategy Consultants.
After years in the making, quinoa protein concentrate will be the latest plant-based protein to be commercialised, competing with the likes of whey, soy and pea.
What do coconut oil, single-serve coffee and raspberry ketone have in common? They are all best sellers on Amazon – and can help new product developers create the next trend-setting product.
A UK governmental committee on nutrition released its final report on carbohydrates last week. And while recommendations to slash sugar have taken the majority of the headlines, the report also offers opportunity through increasing fibre.
Meat and dairy consumption has fallen from favour in many European countries and consumers are increasingly on the lookout for foods and drinks high in plant-based protein, according to Mintel analysts.
“If you can understand how an eight-year-old thinks, you are a long way toward understanding a transformative change in consumer behaviour,” says futurist Mike Walsh, who gave the keynote address at IFT in Chicago last week.
