We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.
Innovation and transparency can go ‘hand in hand’ as part of an industry strategy to streamline the food value chain and rebalance the relationship between production and nature.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Daelmans has been making the caramel waffles for over 100 years and today, is the worldwide market leader, producing several million of the speciality biscuits in its bakeries daily.
Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join our team of editors as we discuss the key take-away's and highlights from the first day.
Barry Callebaut’s head of innovation expects the chocolate industry will opt for natural fibers to gradually cut sugar and calories, but says uptake for sugar reduction remains low.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture...
The European Specialist Sports Nutrition Alliance (ESSNA) is lobbying for two different solutions to the EU caffeine claim hold up, one of which could see use of the claims limited to sports supplements only.
Food Matters Live in London played host to a range of food and beverage makers all eager to show off the flavours and unique ingredients, which they think will continue to trend in 2017.
‘My grandmother always told me: ‘Don’t peel your apple, the best part is in the skin’
In an effort for products to appear as close to natural as possible, beverage producers are turning more and more to ingredients complete with skin, seeds and fruit flesh.
Virtual reality can be a bit of fun for consumers: offering bonus content via a 3D experience. But behind the scenes in the F&B industry, it has important roles to play in how our beverages are created and made.
More scientific innovation to produce complex ingredients and close technological collaboration to increase transparency are at the heart of trends set to define the food industry.
France’s ‘five colour’ logo is effective, easily understood and does not discriminate against foods such as cheese or crisps - but the food lobby is determined to block it, says its creator professor Serge Hercberg.
The world’s biggest supplier of botanical extracts, Naturex, is on track to meet the targets of its growth strategy Bright2020 which aims to see 10% of sales coming from new products, according to CEO Olivier Rigaud.
Valio lactose free milk powders; sodium reduced Valio ValSa cheese and spread; Play children’s yogurts with less sugar and Valio Better light spread have been recognized by SIAL for its innovation.
Israeli ingredient supplier Frutarom Health has launched a line of extracts that offer fortification possibilities for food and beverage manufacturers.
Farming methods in Poland have improved considerably over the last ten years, helped by the country's membership of the EU. Now, what the farmers want most are long term contracts that allow them to invest for the future.
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
Successful sustainability initiatives need to consider how farmers work and think, and involve co-operation between all parties, says SVZ International.
Ingredients distributor Cornelius has opened its new research and development facility which the company said would add ‘insight’ and ‘inspiration’ to new product development (NPD).
A sugar tax might be bad news for some manufacturers but for others it's an opportunity. We spoke to a stevia manufacturer, a low GI sugar company and a reformulation R&D firm to see how they view such policies.
Presidential hopeful Donald Trump has vowed to bring back jobs to America by ripping up and renegotiating trade deals with trading partners. FoodNavigator hit the floor at IFT to gauge the reaction of some US and international food companies.
Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in processed oils and turned off by labels cluttered with additives to extend shelf and fry life. So what are the options? At this year’s IFT, FoodNavigator...
Is food marketing awash with bad science? If so, who is to blame?
There was plenty of handwringing at the IFT show this year about the lack of scientific literacy characterizing the debate around food and farming, backed up by scores of press clippings about ‘franken-foods.’ But is the media solely to blame, and what’s...
In spite of low farmgate prices for milk, the Irish dairy industry – with its 18,000 dairy farmers – is seen as a world leader, thanks in part to its Origin Green program.
Consumers are willing to pay a premium of nearly 50% for food and drink formulated with natural ingredients, according to a new survey commissioned by Lycored.
Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.
At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get...
Marketers of meat-alternatives like to talk a lot about sustainable protein, and how we’re going to feed the world in 2050. But are these things really primary purchase drivers today? FoodNavigator-USA caught up with Quorn Foods at the Healthy & Natural...
Persuading people to share information about suspected food and drink crime, co-ordinating intelligence sharing and harnessing technology to beat criminal activity topped the wish lists of experts taking part in Food Manufacture’s Big Video Debate on...
Many manufacturing business leaders are delaying investment until after the EU referendum on June 23, according to TV business broadcaster Steph McGovern.
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the Food & Drink Expo in the UK last week – and took the show’s award for Best New Idea.
Nestlé says it is primarily guided by science when setting nutrition guidelines for its confections, while Mondelēz International takes account of multiple factors, but says consumer preference and taste is key.
Food and drink retailers’ growing interest in lean manufacturing is a “massive opportunity” for manufacturers, according to Lauras International, which is sponsoring Food Manufacture’s free, one-hour webinar focusing on the topic at 11am on Tuesday April...
Telling a good story about the provenance of food and drink products could benefit manufacturers, Mintel’s David Jago told the innovation conference New Frontiers in Food and Drink.
