Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?
The Norwegian Food Safety Authority (FSA) said some companies risked losing their credibility after an annual audit found 12 of 40 businesses had “dishonestly” labelled their products as halal.
Private label food and drink products have encroached on brands’ market share – but what are the factors that lead to own-brand success, and why do they only apply in some regions?
The trend for natural foods has seen alternatives to synthetic flavours take centre stage, but growth in this sector has been matched by increasing use of herbs, spices and seasonings, say experts
The British food industry, politicians and consumers were encouraged to support farming by the National Farmers’ Union (NFU) after a “worrying” study found that nearly half of the nation’s food may be imported in the next 25 years.
Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process.
Mid-calorie soft drinks have the potential to gain ground on traditional full calorie drinks – and could eventually become the new mainstream choice, according to Zenith International.
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
Harmonising flavours with general food trends may be a better approach to flavour innovation than trying to tap into taste trends touted as ‘the next big thing’, says research director at RTS Resource Jamie Rice.
The concept of flavour pairing matches up weird and wonderful combinations – pork liver and jasmine for instance – and there are ways for the food industry to cash in on this niche trend too.
With so many new and sometimes strange flavours hitting the market, we take a look at where they come from and how they become mainstream flavour fixtures.
The popularity of street food, increased willingness to try new flavours, and more sophisticated tastes have led to a sales spike for spicy chilli sauces, says Euromonitor International.
Tough government regulations on energy drinks means the Saudi Arabian market is a challenging one, but it’s also a land of opportunity for US and European brands, says Euromonitor International.
ISM show organizer Koelnmesse says confectioners are responding to growing consumer concerns on health, noting a surge in free-from and sugar free products.
Barbecuing is sociable, fun and above all tasty – and increasingly consumers are open to experimenting, according to ingredients firm Frutarom, which aims to tap into the trend with a new range of marinades.
The 2015 Food Vision Big Debate will take place on 19 March 2015 during the truly global event for food and drink industry business leaders. It will be a highlight of the Food Vision programme, giving attendees the opportunity to have their say on the...
Pulse flours could provide a plant-based protein boost for baked goods, snacks and pasta – tapping into growing demand for non-animal-derived protein, says Ingredion.
Caobisco says it is ‘concerned’ about the British Heart Foundation’s ‘chocolate detox’ campaign, which encourages people to stop eating chocolate for a month to raise money and awareness for heart research.
Claims that primary school children are more familiar with beer brands than leading biscuit, crisp and ice cream products have been refuted by advertising trade body ISBA.
Good news for would-be entrepreneurs – and even for executives inside big companies who long to create something new. In health and wellness, it is start-ups that are taking the lead in redefining markets and creating new categories.
The virtual hustings are over, the voting is done and dusted, and we’re thrilled to announce that Lukas von Grebmer from Six Beverages is BeverageDaily.com Personality of the Year 2014!
Market analyst Euromonitor International has debuted a tool that for the first time breaks down a country’s total nutritional inputs into eight categories from calories to proteins to fibres.
Lack of scalability still prevents algae and plant proteins from being used as major food sources, according to Mars chief agricultural officer Howard-Yana Shapiro.
A slowdown in childhood obesity growth rates does not absolve the food and drink industry from blame, despite its efforts to reduce the fat, sugar and salt (FSS) content of its products, experts have said.
Ingredion has introduced its natural foaming agent for non-alcoholic beverages, fruit syrups and cordials derived from Quillaja saponaria (the soapbark tree) to the European market.
Sugar content has risen in a fifth of UK ready-to-eat breakfast cereals since 2012 with the largest spikes coming from retail own brands, finds Action on Sugar research.
The Food Vision 2015 programme centres on the theme of responsible innovation, and includes parallel sessions on food and nutrition for the first time.
No one wants their food to be ‘manufactured’ – and unsurprisingly that’s a challenge for those in the food manufacturing business, says Waitrose executive development chef Jonathan Moore.
Business plays a crucial role in meeting sustainable development goals – but it should not lead the social agenda, according to Nestlé CEO Paul Bulcke, speaking at the World Economic Forum’s meeting in Davos.
Social media engagement is a fact of business for nearly all food companies, but many are still getting to grips with how to use it, according to social media expert Adrian Moss.
The days of assuming that natural resources can be interchanged when one comes under pressure may be over, according to new research warning that ‘renewable’ does not always mean ‘unlimited’.
