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News & Analysis on Food & Beverage Development & Technology21-Jun-2024
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Reform your bakery products with faba bean protein
Reform your bakery products with faba bean protein
Cut costs, guarantee texture and taste! Our faba bean protein concentrate offers egg-reduction in bakery without compromise. Discover how sustainability meets indulgence, at an affordable price. Download the recipes and market insights now... click here
SCIENCE
How brands are capitalising on gut health
Gut health is proving to be hugely popular with consumers and enormously profitable for food and beverage manufacturers. In financial terms, it’s the gift that keeps on giving.... Read more
How healthy are baked snacks?
Baked snacks, from baked fruit to baked crisps, are a key part of modern snacking. But how healthy are they, really?... Read more
Making wine from… blueberries?
Winemakers are getting more creative and consumers more adventurous, so are we looking at the next big beverage trend?... Read more
The next-step in plant-based? Understanding the extruder
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?... Read more
Affordability still major barrier to plant-based adoption
When it comes to promoting a plant-based diet, one consumer belief is proving tough to break.... Read more
The science of sound: What is it about the crunch that keeps snackers dipping in for more?
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, it’s an enlightening subject that no product developer or marketer should ignore.... Read more
First speakers announced! Hear from Tony’s Chocolonely, FAO, Mintel and more
Climate Smart Food is returning for its fourth year, and we’re thrilled to announce the first round of speakers…... Read more
Early peanut exposure reduces allergy risk by 71%
As the number of peanut allergy sufferers continues to rise, scientists investigate whether early exposure is the solution.... Read more
Plant-based toxins pose danger to health
Plant toxins have always existed in plant foods but their potential health implications remain relatively unknown to consumers. Why?... Read more
View all news headlines for:    Mar     Apr     May
MARKET TRENDS
Five years from now, how will AI have changed the food industry?
One would be hard pressed to find an industry that artificial intelligence isn’t disrupting, and food is no exception.... Read more
How manufacturers can survive the cocoa crisis
Soaring costs and a dwindling supply of cocoa mean innovation and creativity are essential for chocolatiers who hope to weather the supply storm... Read more
From spent grain flour to apricot pit nut butter: Who are the startups set to shake up the food industry?
EIT Food RisingFoodStars has announced its next cohort of agrifood scaleups that are developing groundbreaking solutions to address long-term food sustainability.... Read more
What’s the biggest trend in better-for-you snacking?
What’s the one key trend in the better-for-you snacks category? We put the question to Mondelēz, Nestlé, Ferrero, and Mars.... Read more
Why are soybean prices falling?
Despite challenges from regulation and climate, soybean prices have spent the last year falling. What accounts for this?... Read more
Back to black: Why licorice is having a renaissance
From ancient medicine, to modern European delicacy, licorice is finally going global. Here’s what you need to know about confectionery’s black gold... Read more
Does it matter that consumers don’t understand the term ‘ultra-processed’?
Consumers have consistently been shown not to understand what the term ‘ultra-processed’ means. But how much does this matter?... Read more
NPD Trend Tracker: From fish-free salmon to classic flavour throwbacks
The classics are getting a makeover in this week’s NPD trend tracker. And that’s not all! Discover the latest innovations from the world of food and beverages.... Read more
UPCOMING EDITORIAL WEBINARS
Decarbonising Supply Chains at the Source
Food majors are under increasing pressure to stamp out irresponsible practices from ingredient supply chains. But voluntary measures have only got the sector so far, and policymakers are stepping in. While Europe races to comply with incoming regulations, rising global temperatures are plaguing production of...
24-Sep-2024
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Eco-friendly Production from Farm to Fork
Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st century. And it’s not just agtech promising to deliver; food waste and upcycling are also on food makers’...
25-Sep-2024
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New Tech and Novel Ingredients for a Sustainable Future
Technological innovations, including those tackling packaging waste, promise to move the needle on carbon emissions. So do novel ingredients too, which have the power to significantly improve the sustainability of everyday products. But not all innovations are on the market, and tight investor budgets could...
26-Sep-2024
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ON-DEMAND 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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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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BUSINESS
OFI unveils first company-wide emissions targets: ‘It’s a stretch, but achievable’
For the first time, OFI is setting a company-wide sustainability strategy, including Scope 1, 2 and 3 emissions targets to achieve by 2030.... Read more
Unilever moves forward with ice cream spinoff, invests in fewer, better innovations to drive growth
The spin off of Unilever’s ice cream business, which includes iconic brands such as Ben & Jerry’s, Wall’s and Magnum, is “underway” and on track to be completed by the end of 2025 as part of a broader cost-savings and productivity enhancement program, executives reaffirmed last week.... Read more
How commodity exchanges influence food prices, and why farmers don’t always benefit from price hikes
Commodity exchanges influence prices of key foods and ingredients on all levels of the supply chain. But how close is the link between the commodity exchange, and the commodity itself?... Read more
Scientists develop better-for-you chocolate, and it’s better for the planet
Healthier and more sustainable chocolate? While it sounds almost too good to be true, that’s exactly what scientists have created in Switzerland.... Read more
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