There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
India needs around 43m tonnes of additional warehousing and storage capacity if it wants to reduce the amount of food grain that is at risk of being damaged by poor conditions.
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
Kellogg Australia reckons there’s a new breakfast cereal trend afloat as consumers replace traditional milk with yogurt or fruit juice, but Mintel’s innovation head says this is nothing new.
Private and public sectors actions must take ‘coordinated and forceful’ actions to help to reduce supply chain waste and change consumer behaviours, say FAO officials.
The Middle East gluten-free market is nascent but brimming with potential thanks to a young and wealthy consumer base increasingly interested in health and wellness, market experts say.
Unfavourable weather conditions in the Asia, Brazil and the US, coupled with increased political tension in the Black Sea region have led to a steep increase in world food prices, says the FAO.
Nutrition Capital Network (NCN) is setting up shop in Europe this May at Vitafoods in Geneva and is scouting for investment opportunities in the health and wellness sector.
Attending a series of sessions on sugar reduction during the Institute of Food Technologists’ (IFT) 2014 Wellness conference, a few common themes kept resurfacing: that obesity remains a big problem, and that—like it or not—the sugar industry is assuming...
Snack firms should brace for a transition year shaped by new competition but brimming with opportunities in digital brand building and expansion, says a leading sector analyst.
Food brand mascots advertised to children can spark long-term brand loyalty and biases – a strategy that could be used to benefit public health but one that could also fuel public concern, warn researchers.
DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER
A consumer’s definition of ‘snack’ is broadening to encompass beverages and foodservice items, and snacking at least twice a day is up, according to new research from foodservice research and consulting firm Technomic.
If big food brands start to lose the GMO argument at the checkout and in the court of public opinion, they will feel compelled to respond, whether they are in favor of GM crops or not, predicted trend-watchers at Expo West.
Snack makers survived a difficult 2013 with increased competition forming a much larger battleground that included quick-serve, online and even airlines, says a leading sector analyst.
Banning junk food near schools, one of India’s biggest and long-running public health issues, seems like it will continue some more after industry officials and health activists on a court–appointed panel were unable to forge a common direction.
Gluten-free and dairy-free are the new buzzwords in the Middle East’s bakery market, as consumers look for ‘healthier’ bakery products, industry sources have said.
The World Cup may well place Brazil in a global spotlight, but the world should see that the country has more to offer than football, carnivals and samba, according to a Brazilian trade association at this year's Europain.
President George W. Bush, a guest speaker at this year’s Snaxpo, gave an open and personal account of his time as president and the events of 9-11, shedding light on leadership skills and crisis management.
Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part III
Governments and consumers want more transparency and regulatory bodies are closely eyeing snacks, so it is more crucial than ever to come together as an industry, warns Frito-Lay’s chief marketing officer.
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part II
Consumers and their demands are in charge of business; driving everything we do in marketing terms and pulling us into their world, says Frito-Lay’s senior vice president and chief marketing officer.
With wheat consumption is on the rise in Indonesia, the country might soon be in a position to resolve its self-sufficiency target for rice, according to a new report by Rabobank.
While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...
Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?
Dispatches from Snaxpo 2014: Frito-Lay marketing executive insight, part I
Mass marketing no longer resonates with today's consumer and it must be replaced by one-on-one marketing with dedicated focus on pre-shop behavior, says Frito-Lay’s senior vice president and chief marketing officer.
One of the main drivers of the gluten-free market is a desire for healthier diets and better nutrition – as opposed to medical need – but how healthy is the nutritional profile of typical gluten-free foods?
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
The US trend of skipping breakfast or eating it on the go hurts both cereal and packaged breakfast baked goods, according to an analyst behind a Packaged Facts report.
A third of all snacking takes place at our desks and marketing professionals top the unhealthy table, with lawyers at the bottom, according to UK research from yogurt brand Fruyo.
Being overweight risks becoming the norm in Europe, says a new report from the World Health Organisation (WHO), which blames widespread promotion of unhealthy foods and inactivity.
The Advertising Standards Authority (ASA) is reviewing online food and drink marketing, especially to children, amid concerns about the rising incidence of obesity among young people.
Under new rules unveiled this morning and hailed by one food policy expert as "sensational", schools with 40% or more children eligible for free meals will be able to serve free breakfasts and free lunches to every student, regardless of income,...
Girls who eat breakfast every day are less likely to be overweight than those who skip breakfast, according to a study published in The International Journal of Food Sciences and Nutrition.
Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved...
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.
Dispatches from Bakery Innovation Europe in Munich
One-third of all new bakery launches were sweet biscuits and cookies in 2013, the most popular on-pack claim was ‘no additives’ and the average price of baked goods rose, according to Innova Market Insights.
Health and wellness trends have boosted fruit ingredient sales, with shapes, inclusions and snacks gaining in popularity, says veteran fruit specialist Paradise Fruits.
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
DIGGING INTO INNOVATION & NPD WITH DATAMONITOR CONSUMER
Green tea has migrated from hot drinks into other foods over the years but has particular promise in breakfast cereal where manufacturers can pack nutritional punch into weight-loss products, says a Datamonitor researcher.
The American Institute of Baking has entered into an agreement to acquire Beijing Sino-Swiss ADC, an officially approved certification body in Beijing, China.
Bread product launches have continued to rise globally in recent years, though amid tightening health claim regulations in the EU and North America, growth in the functional bread sector has slowed somewhat, according to Innova Market Insights.
