Latest News in the food Industry
Blogs
Premium chocolate gets a sustainable innovation boost
25 Oct 2019
Unusual ingredients and eco-friendly approaches to NPD have boosted the premium chocolate sector, which continues to grow rapidly while innovation in other chocolate categories has slowed.
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Exploring the future of plant protein in Europe
25 Oct 2019
Plant protein is one of the biggest food industry trends, but futureproofing the supply of sustainable plant-based protein sources poses big challenges.
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Plant-based foods and drinks spur new ingredient development
21 Oct 2019
The growing popularity of plant-based foods and beverages has boosted innovation among ingredient suppliers to meet diverse manufacturer demands, from dairy-free cultures for flavour and food safety, to flavours and emulsifiers for improved taste and t...
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Hybrid drinks add sparkle to a struggling beverage market
21 Oct 2019
Consumers love to try new beverages, and a recent trend aims to straddle categories with drinks like tea lattes, carbonated juices, and fruit smoothies with plant milk.
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Climate change fuels ingredient innovation
14 Oct 2019
From cocoa that doesn’t grow beyond a certain altitude, to wheat crops threatened by drought, the world’s changing climate presents many serious concerns for the global food supply. Enterprising crop breeders and ingredient suppliers are working on pot...
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Fermentation targets more eco-friendly ingredients
14 Oct 2019
Plant extracts like natural sweeteners and antioxidants make up a tiny fraction of the plants from which they are derived, meaning a relatively large land and water footprint. Could producing these compounds via fermentation be more environmentally and...
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Organic foods on the rise among young Europeans
7 Oct 2019
Young people are now among the biggest consumers of organic foods and beverages in Europe – and manufacturers may need to rethink their organic brands if they want to appeal to the next generation.
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Exploring the enduring appeal of quinoa
7 Oct 2019
Quinoa has become increasingly popular for several years, as consumers have turned to ancient grains and pseudo-cereals for their strong nutritional credentials. What does the future hold for quinoa?
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Are plant-based alternatives healthier than meat?
23 Sep 2019
Diets high in red and processed meat have been linked to a range of health problems, leading many consumers to choose more plant-based alternatives. But are fake meat products like burgers, sausages and nuggets really a healthier option?
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The maturing trend for fermented foods
2 Sep 2019
Fermented foods most commonly appear in the dairy aisle in Europe, but with rising demand for plant-based foods, other areas may be ripe for long term growth.
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Turning the spotlight on titanium dioxide
2 Sep 2019
Titanium dioxide has been the main white pigment used in the food industry for years, but consumer groups and regulators have raised questions about its acceptability. What options are available for manufacturers?
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What does the science say about CBD?
26 Aug 2019
Research into the effects of CBD oil has been hampered by strict regulation, but a growing number of consumers swear by its efficacy for a wide range of issues including relief from pain, anxiety, insomnia and depression.
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