France may be notorious for its leisurely lunch breaks but less structured ways of eating are taking root, with a third of consumers saying they often eat on the run, according to an Ipsos poll.
Organic sales are growing but the sector remains niche with market share in single figures, says one industry group – but innovative practice and partnerships could change this.
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
An analysis of the G8 nations has highlighted striking differences in calories and other macronutrients purchased from packaged food in these countries with Mediterranean and Japanese diets being the healthiest, according to Euromonitor.
The scale of innovation in the beverage industry, coupled with consumers’ constant appetite for something new, is boosting the evolution of flavours, according to Treatt.
Growing demand for natural food colourings by manufacturers and consumers will continue to drive the Western European market in the near future, according to a new report by Future Market Insights.
Nuts in spices scandal shows no signs of slowing down
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
Cargill is on track to make its goal of completely sustainable palm oil supply by 2020, the company has said in its second palm oil progress update, summing up the efforts made so far by the US-headquartered agriculture major.
FrieslandCampina’s milk drink and smoothie brand Yazoo is expanding availability of its on-the-go yogurt smoothies this month, seeing great potential for a ‘snack that provides sustenance.’
The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to experts speaking on the side lines of Food Vision in Cannes.
Industry should be more pro-active in encouraging consumers to seek a diagnosis of coeliac disease before switching to a gluten-free diet, says Euromonitor contributing analyst Simone Baroke.
“Bamboo Water can reach the amazing eco and health conscious movement on our planet”
Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
The grandfather of molecular cuisine, and the world’s weirdest chef, Hervé This believes that it is possible to create nutritious and tasty foods by reassembling the compounds that naturally make up foods into something totally new.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Small-to-medium sized confectioners making their first moves into export markets must be clued up on local regulations, consider temperate changes and pick distributors carefully to avoid mishaps, says UK firm Lauden Chocolate.
Big Food needs to care more; start-ups can’t feed a planet housing 9bn people in 2050; and genuine disruptive technologies are spawning and spinning faster than flapping butterfly wings…So, er, stay calm and keep making (hopefully healthy) food.
When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.
Manufacturers need to be innovative and clever if costs to reformulate food products are to be kept low, says Cindy Beeren at Leatherhead Food Research.
Adding an exotic ‘superfood’ ingredient gives fresh appeal to a well-established product – and manufacturers don’t have to look far for the latest one as analysts say that post-recession consumers want local, simple ingredients.
As sugar has become one of the most maligned ingredients within food, Euromonitor International research analyst Jack Skelly says the future may prove trickyfor manufacturers.
Creating a successful new soft drink has more to do with connecting with consumers than its taste or nutritional profile, says co-founder of Akuō – Drink to Think Lukas von Grebmer.
By Fintan Hastings, external affairs adviser, British Retail Consortium
The close relationship between supply chain partners means they are well-placed to help each other tackle food waste, says Fintan Hastings, external affairs adviser at the British Retail Consortium.
The idea that ‘real men’ eat meat could stand in the way of goals to improve dietary sustainability and health, according to a new study published in Appetite.
A food product’s sensorial characteristics and its place of production determine the perception of its quality for Italian consumers, a study has found.
Online grocery shoppers tend to prefer navigating to product pages rather than searching for specific products, according to a study funded by the European Research Council.
Technology and digital media influence the taste, appearance and experience of food more than ever before, says Mandy Saven, head of food, beverage and hospitality at innovation and trends consultancy Stylus.
Russian sanctions have affected its salt supplies after it banned imports from state-run Ukrainian firm Artyomsol, which previously accounted for 24% of the market.
The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.
Pesticide residues in raw and processed foods clearly exceeded legal limits in 1.5% of European foods in 2013, according to a new assessment from the European Food Safety Authority (EFSA).
By producing stevia through fermentation and solvent-based extraction the industry risks losing its most promising natural sweetener - but this may create a new market for new niche stevia products, say analysts.
Four years ago two Scottish women with little experience of the food industry started developing a gourmet chocolate brand. Now they are moving into export markets – so what were the ingredients of success?
Nestlé has developed high-tech airline food to fuel the pilots in their record-breaking attempt to circumnavigate the globe in a solar powered aircraft.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
Just 6.6% of new private label food and drink products carried a low, no, or reduced fat claim in the UK last year – while 45% of consumers said they sought foods that were low in saturated fat.
The grapefruit flavour and fragrance compound nootkatone is one of the most expensive and challenging ingredients to source in the world – so a new way to create a naturally derived version from oranges could revolutionise supply.
The European Commission (EC) has dropped an environment programme on waste, incineration and recycling laws because it did not “complete the circle” of creating zero waste in Europe.
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