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News & Analysis on Food & Beverage Development & Technology24-May-2024
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Let’s keep materials in use to support circularity
Let’s keep materials in use to support circularity
How do you unlock the potential of used cartons? Tetra Pak is increasing paper content, and investing globally in collection, sorting, and recycling for a circular economy... click here
SCIENCE
Could adding salt to food increase the risk of developing stomach cancer?
Cardiovascular disease, osteoporosis and stroke are just some of the potential health risks associated with consuming too much salt. But could excessive salt consumption also lead to an increased risk of developing stomach cancer?... Read more
Olive oil consumption may curb dementia-related death risk: Harvard study
Americans, particularly women, who consume at least a half tablespoon of olive oil per day significantly lower their risk of dementia-related death regardless of genetic predisposition or diet quality, according to a new study.... Read more
From peas to pintos: The new ingredients being tested in plant-based dairy
Researchers are looking beyond soy and oat for plant-based dairy innovation. Which ingredients are being put under the microscope?... Read more
The next dairy 'superfood' could be... fortified buffalo yogurt
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.... Read more
Tracing hazelnuts geographical origin: Isotopic markers
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin.... Read more
Ashwagandha has ‘tremendous potential’ for promoting healthy aging: Review
Ashwagandha could serve as a potent anti-aging ingredient by improving immune system function and acting as an antioxidant, according to a review published in Frontiers in Nutrition.... Read more
View all news headlines for:    Feb     Mar     Apr
ONLINE EVENT
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[EDITORIAL WEBINAR] - Plant-based 3.0
[EDITORIAL WEBINAR] - Plant-based 3.0
Join our editorial webinar on May 29 at 11:30 AM CT | 6:30 PM CET as we explore advancements driving plant-based protein innovation. - REGISTER NOW... click here
MARKET TRENDS
M&A activity reveals positive news for food and beverage industry
Increased production costs, regulatory changes and consumer uncertainty have put pressure on the food and beverage industry in recent years, but could we be seeing the first signs of recovery?... Read more
Organic vs regenerative: A classic case of ‘frenemies’ pushing each other to do better?
USDA Certified Organic has taken a defensive position in recent years against the proliferation of eco-claims, many of which are not as comprehensive, clearly defined or held as rigorously accountable, but which nonetheless influence consumers’ purchase decisions.... Read more
The top 4 packaging trends in confectionery in 2024
With packaging as diverse and innovative as the sweet treats it houses, 2024 sees brands accelerate their environmental, visual and technological know-how... Read more
Six start-ups rethinking cocoa for alt choc innovation
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?... Read more
How are food companies responding to changes in advertising?
From data to legislation, advertising is changing. This provides challenges for food companies but, with their abundance of first-hand consumer data, opportunities as well.... Read more
Are protein bars and powders damaging to gut health?
High-protein products and gut health represent two of the biggest food trends of the last decade, but is one bad for the other?... Read more
Why isn’t private label chocolate appealing to consumers?
Despite the cost-of-living squeeze, private label versions of chocolate are not flying of the shelves. Why aren’t consumers keen on the private label option?... Read more
Trust in food industry declining
As consumers become increasingly engaged in understanding the contents of the foods they’re consuming, it appears that trust in the food industry is plummeting. But can that trust be restored?... Read more
 NPD Trend Tracker: From Bakewell biscuits to an alcohol-free Rosé with famous connections
This week’s NPD Trend Tracker has a distinctly summer vibe. There are Bakewell-Tart inspired biscuits to accompany afternoon tea in the garden, alcohol-free sparkling rosé to sip while the sun sets, then animal-free burgers for the barbecue, a hot and spicy honey for the side-salad dressing and Mascarpone Stracciatella Gelato for dessert. Enjoy!... See more
Future of plant-based foods: Whole-cut meats will lead ‘next resurgence of consumers’
The meat and dairy alternative markets are bifurcating as some consumers seek premium products, including whole cuts, while others make their own plant-based dishes to save money, Miri Eliyahu, senior research analyst at Euromonitor, told FoodNavigator-USA.... Read more
PBFA: Plant-based sales slid in 2023, but ‘with ample space & signage’ units, dollars increase
Sales of plant-based products dipped slightly in 2023 from the prior year as prices rose to offset inflation at a faster rate than their animal counterparts in some – but not all – categories, according to new data from the Plant Based Foods Association.... Read more
EU consumers not eating enough fruits and vegetables according to WHO
The consumption of fresh fruits and vegetables across the majority of EU countries remains below the WHO’s minimum recommendation. Why?... Read more
UPCOMING SUPPLIER WEBINARS
Unlocking Consumer Emotions: A Comprehensive Framework for Emotional Associations in Food and Beverage Product Development
Eager to unleash the power of emotions in your next food & beverage innovation? Join us and discover a comprehensive framework designed to support your product development process and identify effective combinations of ingredients that promote specific moods and emotions. Based on extensive consumer research conducted...
28-May-2024
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ON-DEMAND WEBINARS
Real-time Brix monitoring - the secret ingredient your process needs for quality and efficiency
Scaling to meet the need of the rapidly growing global population while providing functional, nutritious, and diverse cuisine requires process optimization that goes beyond getting the maximum amount of product out the door. Join Vaisala for an upcoming webinar to learn why inline brix measurements...
11-Apr-2024
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Sweet Solutions: Exploring the Future of Sugar Reduction
Eager to reduce the sugar in your products by up to 50%? Don't miss out on an engaging discussion with Dr. David Tsivion, CO-CEO & CTO, Incredo®, a global food-tech powerhouse and the creators of Incredo® Sugar, and Melissa Tisoncik, R&D Vice President, Blommer Chocolate, the...
27-Mar-2024
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Free-From
The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of...
14-Mar-2024
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Food for Kids
Europe continues to struggle with high levels of childhood obesity. But as understanding around the importance of early years nutrition grows, so too does the opportunity for manufacturers to meet demands for health and functionality. How can industry best support carers and babies in the...
14-Mar-2024
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Personalised Nutrition: Tapping into data for healthier diets
Developments in personalised nutrition – whereby individualised dietary advice is offered based on genetic, environmental and lifestyle factors – continue apace. The market is forecast to grow to over $16bn by 2027. From measuring blood-sugar responses to microbiome diversity, how is this novel sector expected...
13-Mar-2024
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Food as Medicine
Today’s consumers are not turning to food and drink for energy alone. A more nuanced understanding of the relationship between diet and health is coming to shape consumer attitudes to food. So which ingredients offer greatest potential in health and wellness? We ask how the...
13-Mar-2024
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BUSINESS
How Spoon Guru uses AI to optimise search
Food search platform Spoon Guru uses technology to boost the specificity of product suggestions in nutritional terms. But how does AI undergird this process?... Read more
More than protein: How meat snacks are redefining convenience and nutrition
With more than 40 meat snack brands exhibiting during the Sweets & Snacks Expo, the protein-packed and portable food category is surging in popularity due to its alignment with consumers seeking convenient, satiating snacks to replace meals on-the-go.... Read more
Cultivated meat’s consumer acceptance problem: Many Americans unwilling to try cultured protein, perceive it as less healthy, less tasty, according to Purdue University survey
Recent survey data from Purdue University that found one-third of Americans are unwilling to try cultivated chicken or cow prepared in a restaurant underscores the extent of the category’s "consumer acceptance problem,” despite efforts by industry players to educate potential shoppers about cellular agriculture and its benefits.... Read more
How 'buttery' cultivated bluefin tuna is made, and served raw
Wanda Fish has succeeded where most have failed; the start-up has grown ‘very challenging’ bluefin tuna cell lines for cultivated fish production.... Read more
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