Latest News in the food Industry

Blogs

Creating Value through Sustainable Packaging

Creating Value through Sustainable Packaging

16 Sep 2014

Sustainability has become a key corporate goal, particularly for the fast-moving consumer goods industry with widespread implications for packaging. For example there is increasing demand for greater energy efficiency in packaging and for products and ...

Read more 
The Most Innovative Packaging

The Most Innovative Packaging

15 Sep 2014

Wednesday, 10 September 2014 was an exciting day. Not just for me, but for the finalists and the jury of the Packaging Innovation Contest De Gouden Noot 2014. The ten finalists came to Gouda to try to convince the jury that their packaging is the most ...

Read more 
Cutting Food Waste: a Dream?

Cutting Food Waste: a Dream?

15 Sep 2014

Isn’t it frustrating for you, dear reader, as an executive, an important cog in the food industry, to see between 20 and 75% of what you stand for being wasted? The purpose of the food and beverage industry is to meet the needs of the consumer. It is b...

Read more 
Natural Good Taste

Natural Good Taste

8 Sep 2014

The flavours sector represents one of the largest within the global food additives market and the use of flavouring compounds is widespread as manufacturers continue to search for appealing new taste experiences. Sweet flavours, particularly those that...

Read more 
Cleaning up Colours

Cleaning up Colours

4 Sep 2014

The ‘Southampton 6 report’ from McCann et al (2007) highlighted potential issues relating to hyperactivity in children and suggested correlation to the use of six artificial colours: sunset yellow (E 110), quinoline yellow (E 104), carmoisine (E 122), ...

Read more 
Cochineal Sets an Example to us All

Cochineal Sets an Example to us All

1 Sep 2014

If we look at history, the aesthetic aspects of food were not a major consideration until relatively recently, and began to change fundamentally with the onset of the Industrial Revolution. (Today, for example, a Spanish paella rice dish would be unacc...

Read more 
Finally…. Government Opinions Catching Up with the Science

Finally…. Government Opinions Catching Up with the Science

25 Aug 2014

It was a good month for omega-3s last month when the European Food Safety Authority published its “Scientific Opinion on health benefits of seafood (fish and shellfish) consumption in relation to health risks associated with exposure to methylmercury” ...

Read more 
Five a Day Won’t Stop the Body Rusting Away Through Oxidation – but Antioxidants can Blast Those Free Radicals Way

Five a Day Won’t Stop the Body Rusting Away Through Oxidation – but Antioxidants can Blast Those Free Radicals Way

5 Aug 2014

The human body rusts in the same way that a bicycle does if it is left outside and unprotected from the rain. The oxygen in the air combines with the metal, and rust forms through a process called oxidation. This rusting process also occurs in every ho...

Read more 
Top Trends for 2014

Top Trends for 2014

3 Dec 2013

As 2013 draws to a close, thoughts turn to what 2014 might hold. Market research companies look into their crystal balls to make predictions for the coming year. Within the Strategic Insight team here at Leatherhead Food Research, we have also been won...

Read more 
Top Trends in Foods, Beverages and Ingredients

Top Trends in Foods, Beverages and Ingredients

3 Dec 2013

The food and drink industry produces a very wide range of products; however, trends do inevitably emerge as the industry is quick to respond to changing consumer demands and other external pressures and drivers. In particular, European consumers are be...

Read more 
What is Smart Packaging?

What is Smart Packaging?

12 Nov 2013

Smart packaging has been a trending topic for years now. It comes with many names – it can also be called intelligent packaging, interactive packaging or active packaging – or combinations of these. Smart packaging is about clever ways to package...

Read more 
Broadening Our Taste Buds, One Ingredient at a Time

Broadening Our Taste Buds, One Ingredient at a Time

5 Nov 2013

Our taste buds are programmed to favour and reject certain tastes almost instinctively. Sweet tastes are well-accepted, as traditionally they indicate a natural and safe source of energy – whereas bitter tastes tend to warn against toxic foods, a...

Read more