Latest News in the food Industry
Sustainability
Campden BRI to host gluten free/free from bakery conference
21 Dec 2018
The third Gluten Free and Free From Bakery Conference, from 26-27 March, will bring together industry experts and academics to discuss key research and share solutions with the free from bakery sector.
Read moreStevia outpaces aspartame in new product launches
27 Nov 2018
The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.
Read moreCranberries show promise for improved gut health
19 Nov 2018
Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.
Read moreNuts gain from awareness of healthy fats
19 Nov 2018
Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.
Read moreMintel identifies three trends for 2019
15 Nov 2018
Mintel has announced three forward-looking trends which it believes will lead the momentum of global food and drink innovation in 2019 and beyond.
Read moreInnova announces Top 10 Trends for 2019
14 Nov 2018
“Discovery: The Adventurous Consumer” leads the list of Innova Market Insights’ Top Ten Trends for 2019 which it will discuss in a webinar on November 21.
Read moreRousselot accelerates gummy gelation process
13 Nov 2018
Gelatin and collagen company Rousselot says it has accelerated the gelation process of gummies to only five to ten minutes, depending on the type of mould used, with its new gelatin-based technology SiMoGel.
Read moreWhey protein on the rise across food categories
13 Nov 2018
Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.
Read moreEgg substitutes driven by vegan, allergen-free demand
13 Nov 2018
Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...
Read moreEmulsifiers: The micro-ingredient that delivers major value
12 Nov 2018
For commercial bakers to create countless numbers of delicious, quality baked goods with the dependable consistency their customers count on, it takes more than the standard flour, sugar and eggs they use when baking for the family at home. Specialty i...
Read moreMintel: China represents nuts snacks opportunity
9 Nov 2018
It seems Chinese consumers’ modern lifestyles and awareness of healthy eating have opened up opportunities for nuts snacks that are either natural or provide convenience, according to Mintel.
Read moreMondelēz creates snacking innovation hub
8 Nov 2018
Mondelēz International has announced that it will launch what it describes as a forward-thinking innovation hub called SnackFutures to capitalize on changing consumer trends.
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