A recent study by Kerry reveals 98% of consumers polled are actively trying to minimise food waste by switching to brands or products that offer better shelf life.
This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
Meat substitutes, especially those aiming to mimic the real thing, can be 'ultra-processed' in nature and associated with e-numbers and additives. But some plant-based meat substitutes, such as newcomer Vegbloc - which aims to replace meat in...
Ingredion’s carbon reduction targets include a 25% cut in absolute GHG emissions by 2030. But progress isn’t always a linear journey and ‘trade-offs’ must sometimes be made as the food industry grapples with complex – and even competing – challenges,...
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
So-called ‘ultra-processed foods,’ which include a significant portion of CPGs, are often demonized as calorie-dense, nutrient-poor and a major contributor to diet-related chronic diseases, but is this characterization an oversimplification that is just...
The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.
Fears are rife that consumer trust in the food products they buy will denigrate as cash strapped consumers are forced to turn their backs on clean living and healthy eating as inflation reaches record highs in the UK and eurozone.
How is the ‘clean label’ trend evolving? FoodNavigator invites Mintel, SAFE, and Yuka onto the podcast to discuss ultra-processed foods, the definition of ‘natural’, and what exactly shoppers want from food and drink.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
Colour is one of the most important sensory cues when it comes to choosing what to eat – influencing what consumers see, what they taste and what they feel while doing it. How can bakery brands capitalise on this?
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. However, HPP is not as effective on milk and some ready-to-eat foods (RTE), according to an EFSA opinion.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Ingredients specialist Kröner-Stärke has created a cream-like filling for bakery and confectionery products that boasts a shelf life of at least 24 months, but is still free of artificial ingredients, additives and preservatives.
SoFresh, Inc. has numerous ongoing trials with North American bakeries to develop bakery packaging that extends the shelf life of bread and other perishable treats.
Kerry’s survey of more than 6,300 consumers in 12 countries across the globe found that 75% of respondents are happy to pay a higher price for snacks and treats fortified with protein.
Industry experts discuss the key trends informing new product development in the kids’ food category, and gaze into their crystal balls to offer future insights…
For today’s increasingly health-conscious consumers, what goes into the food they buy is more important than ever, driving the demand for shorter, more natural and less tongue-twisting ingredient lists. In turn, new and fresh grain-based snack and bakery...
Consumers are increasingly reading product labels and searching out ‘clean’ ingredients lists that are shorter and feature recognisable ingredients that are sourced from nature. Artificial or chemical ingredients are the main undesirables, while there...
According to the clean label ingredients specialist, its portfolio of agglomeration ingredients answers a raft of technical challenges, but also present a huge opportunity for producers wanting to produce clean label products.
A glimmer of light is appearing at the end of the COVID-19 tunnel. As we prepare to move into the ‘new normal’, how can food and beverage brands deliver a clean conscience to consumers?
‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?
Tanya’s Just Real sauces was founded with a vision: to bring ‘the cleanest most natural sauces’ to ‘time-poor people’. We speak to founder Tanya Lambert about why a clean label is central to her brand and how cold-pressed processing has helped her deliver.
Demand for plant-based products is booming and many consumers identify the sector as being ‘natural’, ‘healthy’ and ‘artisan’, new research reveals. “There is an apparent disconnect between the consumer understanding of natural products and the reality...
The clean label trend is evolving. Tomorrow’s consumers will not just seek out clean labels, but will want to buy from brands with a ‘clean conscience’, according to market insight firm Mintel.
Frustrated at the overuse of the term ‘natural’ to define food products and ingredients that ‘do not always match consumers’ expectations’, Safe Food Advocacy Europe is calling on the European Union to develop a legal definition.
For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.
The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...
Earlier this month, members of the European Parliament (MEPs) rejected the European Commission’s (EC) draft proposals on titanium dioxide and acrylamide, calling for more stringent measures.
There has been a global shift among consumers towards clean and clearer labels that promote natural claims, and a willingness to pay a premium for products that do so, notes functional ingredient manufacturer Beneo.
A new survey investigating the preference of shoppers in the UK and US suggests that many food and drink products do not offer the clear labelling that consumers want.
A soup and shake weight-loss diet prescribed by the UK National Health Service to tackle type 2 diabetes has stirred a row over long ingredients lists.
Kröner-Stärke has launched a range of spelt gluten, starches, flours and pregelatinized starches to allow producers to capitalise on the growing popularity of ancient grains as consumers embrace clean label.
Beneo is investing €50m to increase its rice starch production capacity. Operations MD Roland Vanhoegaerden tells us demand is growing organically and being boosted by new applications.
Demand for plant-based products is booming. However, meat- and dairy-free alternatives are facing something of a challenge as the nutritional content of products comes under the microscope. We suggest that the intersection between clean label and plant-based...
Netherlands-based GNT Group has launched two new food colorings to its Exberry range that deliver bright orange shades in powder and oil-dispersible formats.
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
DuPont Nutrition & Biosciences is launching a new emulsification system for the global bakery sector that, the company says, responds to three important trends: sustainability, health and clean label.
